Alotizzip Marinated Artichokes Mushrooms Recipes

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

MARINATED MUSHROOMS AND ARTICHOKES

Steps:

• 1. in a large pan, mix mushrooms, the water, juice, garlic, and 1/2 teaspoons salt. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Drain, cool slightly.
• 2. Meanwhile, for marinade, in a large bowl, whisk together oil, vinegar, oregano, mustard, and 1/4 teaspoons salt. Add mushrooms, artichoke hearts, olives, and if desired roasted red pepper. Toss gently to coat. Cover and marinate in the refrigerator for 8 to 24 hours, stirring occasionally.
• 3. Let stand at room temperature for 30 minutes before serving. Use a wooden picks or skewers to serve. Makes eight servings.

ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
• Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
• Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
• Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

MARINATED ARTICHOKES AND MUSHROOMS

Steps:

• Drain the mushrooms and artichokes well.
• Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
• Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
• Serve with crusty bread, sliced tomatoes and feta cheese.

ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

ALOTIZZIP MARINATED ARTICHOKES & MUSHROOMS

Steps:

• Wipe mushrooms with moist paper towel to clean.
• Trim and cut into bite sized pieces.
• Drop into boiling, salted water. Boil 3 minutes, drain and place in bowl.
• Add artichokes, including brine, to mushrooms.
• Stir in onions, olives and red pepper.
• Combine oil, vinegar, sherry, salt, oregano, pepper until well blended.
• Cover and let sit at least 4 hours in refrigerator. Stir once an hour to ensure even absorbtion.

EASY MARINATED ARTICHOKES

Steps:

• Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
• Seal the container and shake to emulsify the mixture.
• Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

ARTICHOKE & MUSHROOM TOASTS

Steps:

• Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
• Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
• Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

MARINATED ARTICHOKE HEARTS & MUSHROOMS

Steps:

• Drain artichoke hearts thoroughly& cut into quarters.
• Combine next 8 ingredients in a large bowl until well blended.
• Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
• Stir or toss mixture occasionally.

PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
• Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.