ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
To make this dish especially fast and easy to prepare, you can use store-bought roasted peppers. If time is permitted, make this the day before to give the antipasto time to mellow
Provided by Abby Girl
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
Nutrition Facts : Calories 139.3, Fat 4.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 396.1, Carbohydrate 23.3, Fiber 8.4, Sugar 3.8, Protein 5.8
ARTICHOKES BRAISED IN OLIVE OIL
Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
- Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
- Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.
Nutrition Facts : Calories 158 g, Fat 17 g
MIXED ANTIPASTO
Steps:
- Make the marinade:
- In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
- In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.
ANTIPASTO POTATO BAKE
This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, it's shared by Kelley Butler-Ludington of East Haven, Connecticut.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.
Nutrition Facts : Calories 152 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 484mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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