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.
ROASTED FENNEL AND ARTICHOKE HEARTS
Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
- Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
ROASTED ARTICHOKE AND FENNEL WITH TOMATOES AND BLACK OLIVES
Steps:
- Preheat oven 425 degrees. Bring a pot of salted pasta water to a boil. Cut of the top 1/3 of each artichoke and rub with lemon to prevent discoloration. Remove the tough outer leaves, peel stems, and remove the inside fuzzy choke with a pairing knife. Slice off stems and place artichoke upright onto a piece of foil. Pull open each artichoke, and drizzle with some lemon juice and olive oil. Sprinkle the artichokes with half of the minced garlic and insert 1/2 tablespoon of butter into each one. Salt and pepper. Seal up 2 artichokes per packet. Double wrap each one and place on top shelf in oven. Cook for 30 minutes. Slice fennel into 2 inch pieces and toss with a little olive oil and salt and pepper. Spread onto a cookie sheet and roast on 2nd self for 20 minutes. Or, until golden in color, and set aside. At the same time, toss the cherry tomatoes with some olive oil, salt and pepper. Roast them in a pie dish for 20 minutes, and set aside. When the artichokes have cooled a bit, remove the leaves and set aside, or have something to dip them into. Save any remaining liquid for the sauce. Cut the hearts into 1 inch pieces, and set aside. Bring a 12 inch skillet or wok to medium heat, and add 2-3 tablespoons of the oil. Add the garlic and stir. When the garlic begins to change color, add the wine. Reduce wine slightly, before adding in stock. Add the stock, both tomatoes, fennel, olives, and artichoke hearts with any juice set aside. Squeeze in any remaining lemon juice. Simmer on medium low for 15 minutes. Adjust for salt and pepper. Bring pasta to a boil and cook until al dente. Toss the pasta with sauce, and fresh parsley. Serve with fresh grated parmesan cheese.
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS
This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.
Provided by Kay Chun
Categories dinner, poultry, roasts, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
- In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
- Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
- Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.
ROASTED ARTICHOKE HEARTS AND FENNEL WITH TOMATOES AND BLACK OLIVES
Steps:
- Preheat oven 425. Remove top 1/3 of each artichoke. Rub with lemon to prevent any discoloration. Remove outer tough leaves, and the fuzzy inside choke with a pairing knife. Peel and slice off stem, and set aside. Place artichoke on top of piece of heavy duty foil, large enough to hold 2 artichokes along with their stems sealed tightly as a packet. Pull open each artichoke and insert ½ tablespoon of butter and sprinkle with ½ the minced garlic, salt, and pepper. Then, drizzle with lemon, olive oil. Tightly enclose 2 artichokes to each foil packets, so that there are three packets all together. Double wrap them so that there is no leakage in the oven. Put each packet on the top oven self and allow it to roast for 30 minutes. Toss the fennel in a bowl with salt and pepper. Lay them onto a rimmed sheet pan and roast on the middle shelf for 20 minutes. Do the same with the cherry tomatoes and place in a pie dish on the middle shelf next to the fennel for 20 minutes. Bring a pot of salted pasta water to a boil. When the artichokes come out of the oven, open the packets allowing them to cool faster. When cool enough to handle, remove the leaves and stems and set them aside for another use. Cut up the hearts into 1 inch pieces and place them inside any remaining juice from the foil packets. Bring a 12" sauté pan to medium heat and add 2-3 tablespoons of the oil. Add the minced garlic and when it begins to color, add the wine. Allow the wine to reduce slightly before adding the stock. Add the stock, both tomatoes, olives, fennel, and artichokes with any remaining juice. Adjust for salt and pepper. Squeeze in any remaining lemon juice. Allow the sauce to simmer on medium low for 15 minutes. 10 minutes before serving, add the pasta to the water and cook until al dente. Save about a ½ cup of pasta water just in case. Drain the pasta and toss with the sauce. Add parsley. Add some of the pasta water if needed. Serve it with freshly grated cheese.
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Provided by Mary Cadogan
Categories Dinner, Main course, Supper, Vegetable
Time 55m
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
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