Artichoke Heart And Red Pepper Bites Recipes

ARTICHOKE BITES II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
• Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
• In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
• Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.

ARTICHOKE BITES

Steps:

• Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
• Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
• Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
• Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.

ARTICHOKE HEART AND RED PEPPER BITES

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch baking dish.
• Drain the artichoke hearts, reserving 2 tablespoons of the oil.
• Drain the roasted peppers and discard the liquid.
• Finely chop the artichoke hearts and peppers and set aside.
• Heat a large skillet over medium heat.
• Add the reserved oil, onion, and garlic.
• Cook for five minutes, or until soft and translucent.
• Remove from the heat and cool slightly.
• Beat the eggs in a large bowl until thick and lemon colored.
• Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture.
• Pour into the prepared pan.
• Bake for 30 minutes, or until pale golden brown.
• Cool for 15 minutes, then cut into one inch squares.
• Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month.
• Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

ARTICHOKE BITES I

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
• Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
• In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
• Grease a 9 inch square baking pan and pour in the contents of the bowl.
• Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.

ARTICHOKE BITES III

Steps:

• In a bowl, mix together the Parmesan cheese and parsley. Set aside.
• In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
• Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.

ROASTED RED PEPPER ARTICHOKE DIP

Steps:

• Mix all ingredients well.
• Bake at 350 until lightly browned, about 25 minutes.
• Serve with crackers or pita chips.

RED PEPPER AND ARTICHOKE BITES

Steps:

• Preheat the oven to 350 degrees.
• Chop the onion and garlic and saute them in a pan using the reserved oil from the artichoke hearts.
• Cook until the onion is soft and translucent.
• Meanwhile beat the eggs until they are thick and lemon coloured.
• Add the onions, garlic, and the rest of the ingredients and stir gently.
• Grease an 8 inch by 8 inch pan and pour the egg mixture in.
• Bake for 30 minutes or until the top is golden and the egg is set.
• Let cool for fifteen minutes and then cut into squares.
• Serve warm or cold.
• These can be wrapped and refrigerated or frozen.
• They can be reheated in a 300 degree oven.

ARTICHOKE, ROASTED RED PEPPER AND GOAT CHEESE TART

Steps:

• Heat oven to 400°F. Lightly spread flour on rolling pin. Place puff pastry sheet on piece of cooking parchment paper; roll into 11x10-inch rectangle. Keep pastry on parchment; transfer to large cookie sheet. Score dough 1/2 inch from edge all the way around. Poke all over with fork. Bake 14 to 18 minutes or until golden brown.
• Meanwhile, in medium bowl, beat Goat Cheese Spread ingredients with whisk. In small bowl, mix bell pepper, artichoke hearts, arugula, Parmesan cheese, olive oil and 1/8 teaspoon salt.
• Drop goat cheese mixture by dollops evenly over center of tart, on top of hot dough; let stand 1 minute. Spread cheese mixture to within 1/2 inch of edges. Top with pepper and artichoke mixture, followed by pine nuts. Cut into 4 rows by 3 rows.

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS

Steps:

• Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
• Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
• Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.