ARTICHOKES PROVENCAL
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.
Nutrition Facts : Calories 147 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 606 milligrams, Carbohydrate 18 grams, Fiber 9 grams, Protein 4 grams, Sugar 5 grams
TOMATES à LA PROVENçALE (TOMATOES PROVENCAL)
With the freshness from the herbs, this side dish is a perfect summer recipe!
Provided by Francine Lizotte
Categories Vegetables
Time 10m
Number Of Ingredients 11
Steps:
- 1. Cut tomatoes in half; set aside. Mix in a bowl bread crumbs, parmesan cheese, garlic, basil, chives, parsley, freshly ground black pepper, sea salt and oil. Stir the ingredients until well blended.
- 2. Wrap half tomato in aluminum foil and created a retaining wall or a bouquet. Spoon the mixture and cover the entire surface; sprinkle with cayenne pepper. Place on a cookie sheet lined with a silicone mat and bring to the grill. Cook on indirect heat for 5 minutes at 500ºF. or in the oven at 350ºF for 10-15 minute. Turn broiler on, and cook until top is browned
- 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=HYj1vWqHuaI
ARTICHOKE AND TOMATO PANZANELLA
"I love my Artichoke and Tomato Panzanella," says Giada. "It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.
- Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.
ROASTED ARTICHOKE HEARTS PROVENCAL
Steps:
- Preheat the oven to 425 degrees F.
- Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
- Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.
TOMATOES PROVENCAL
This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
- Arrange tomatoes, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 4 g, Protein 9 g
PROVENCAL TOMATO AND ARTICHOKE DIP
A cool, creamy, no-bake dip loaded with artichokes and sun-dried tomatoes.
Provided by Dannon Oikos
Categories Dannon Oikos®
Time 15m
Yield 28
Number Of Ingredients 8
Steps:
- Mix together artichokes, yogurt, Parmesan cheese, arugula, sun-dried tomatoes, garlic, and pepper. Refrigerate for at least one hour before serving for flavors to blend. Serve with grilled pita triangles or pita chips.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 7.3 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 140.7 mg, Sugar 0.3 g
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