Marinated Artichoke Tomato Sauce Recipes

LINGUINE WITH ARTICHOKE-TOMATO SAUCE

Steps:

• Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

ARTICHOKE TOMATO SALAD

Steps:

• Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

MARINATED ARTICHOKE TOMATO SAUCE

Steps:

• chop the artichoke hearts.
• pour the can of crushed tomatoes, artichokes, artichoke oil, chicken stock in a pot on high heat.
• add the garlic and italian seasoning.
• bring to a low boil and then reduce to a simmer on low heat.
• allow the flavors to meld together and the sauce to reduce down for 1 hour.
• add salt and pepper to taste as needed.

MARINATED ARTICHOKE SALAD

Steps:

• In a large bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 1 hour.

ARTICHOKE AND OLIVE MARINARA SAUCE

Steps:

• In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
• Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
• Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
• Enough for 1 lb of pasta, such as penne.

SAUCE OF MARINATED ARTICHOKE HEARTS AND SUN-DRIED TOMATOES

Steps:

• Start cooking the pasta in a large pot of boiling salted water 5 minutes before you begin the sauce if you are using dry pasta, or just after if using fresh pasta.
• Pour 4 tablespoons of the olive oil into the big skillet, scatter the garlic slices in, and set the pan over medium-high heat. Cook for 1 minute, until the garlic is sizzling.
• Toast the peperoncino in a hot spot for 1/2 minute; stir in with the garlic.
• Add the sliced artichokes and tomatoes, salt, and lemon zest; stir well. Cook for about 4 minutes, shaking the pan and tossing the vegetables occasionally, as everything sizzles and the juices in the pan thicken.
• Ladle 2 cups of boiling pasta water into the skillet, stir up the sauce, and cook at a perking boil for about 5 minutes, until the liquid is reduced by half.
• Stir the remaining 2 tablespoons of olive oil into the sauce. Keep it at a low simmer until the pasta is ready.
• When the pasta is done almost al dente, scoop it up and into the skillet to finish cooking, adding more pasta water or reducing it as necessary. Add the parsley during the initial tossing; off the heat, toss in the cheese just before serving.

CHEESE RAVIOLI WITH FRESH TOMATO AND ARTICHOKE SAUCE

Steps:

• In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions.
• Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat.
• Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.

TOMATO ARTICHOKE CHICKEN

Steps:

• Drain artichoke hearts, reserving 1/4 cup marinade. In a large skillet, brown chicken in oil. Add the pizza sauce, artichokes, red peppers and reserved artichoke marinade. , Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with fettuccine.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.