Artichoke Relish With Sun Dried Tomatoes And Olives Recipes

ARTICHOKE COD WITH SUN-DRIED TOMATOES

Artichoke Cod with Sun-Dried Tomatoes image

Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. -Hiroko Miles, El Dorado Hills, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 can (14 ounces) quartered water-packed artichoke hearts, drained
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
2 green onions, chopped
3 tablespoons olive oil
1 garlic clove, minced
6 cod fillets (6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
Optional: Salad greens and lemon wedges

Steps:

Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.

Nutrition Facts : Calories 231 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

ARTICHOKE RELISH WITH SUN-DRIED TOMATOES AND OLIVES

Artichoke Relish With Sun-Dried Tomatoes and Olives image

This Mediterranean relish is great mixed in salads or spooned over grilled fish, lamb chops or spread on crostini.

Provided by threeovens

Categories Vegetable

Time 20m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

9 ounces frozen artichoke hearts
1/3 cup sun-dried tomato, packed in oil
1/4 cup nicoise olives or 1/3 cup kalamata olive, pitted and cut in large pieces
1/2 cup roasted red peppers or 1/2 cup yellow pepper, diced
1 tablespoon capers
2 tablespoons fresh herbs, minced (basil, oregano or parsley)
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

Cook artichoke hearts according to package directions. Cut in half lengthwise.
Drain tomatoes and cut into strips.
Combine all ingredients in a medium bowl. Serve at once or refrigerate. Tastes best at room temperature.

Nutrition Facts : Calories 105.9, Fat 9.3, SaturatedFat 1.3, Sodium 285.1, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 1.7

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