Pork With Artichokes And Mushrooms Recipes

PORK, MUSHROOM, AND ARTICHOKE FRICASSEE

Steps:

• Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
• Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.

PORK WITH ARTICHOKES AND CAPERS

Steps:

• Cut pork into 1-in. slices; flatten to 1/4-in. thickness. In a large nonstick skillet over medium heat, cook pork in butter in batches until tender. Transfer to a serving platter and keep warm. , In the same skillet, cook and stir onion until tender. Stir in the artichokes, broth, capers and mustard; heat through. Serve over pork; sprinkle with parsley. Garnish with lemon.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING

Steps:

• 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
• 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

PORK WITH ARTICHOKES AND MUSHROOMS

Steps:

• Saute pork in 2 tablespoons butter until no longer pink.
• Remove pork from pan, set aside.
• In same pan, saute mushrooms and onions in 1 tablespoon butter until onions are lightly browned and mushrooms release their juices.
• Add wine, artichokes and tarragon to mushrooms, and continue cooking until juices are reduced by half.
• In small sauce pan, cook noodles according to package directions.
• When noodles are done, drain (reserving liquid) and place on platter keeping them warm.
• Add pork, sour cream, salt and pepper to mushroom/artichoke mixture, reduce heat to low and simmer all for about 5 minutes or until heated through.
• Stir in Parmesan cheese.
• If sauce is too thick, stir in some of the reserved liquid from the noodles to thin to desired consistency.
• Spoon pork mixture over noodles.
• Garnish platter with sprigs of cilantro.

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.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING

Steps:

• Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• Remove the skillet from the heat. Add the stuffing and mix lightly.
• Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
• TIPS
• • Helper: Bake the remaining stuffing mixture in a covered casserole with the pork for the last 15 minutes of baking time or until the stuffing mixture is hot.
• • Ingredient Note: You can have the butcher butterfly the roast for you or do it yourself. To do it yourself, hold your knife horizontally and make a lengthwise cut about 1 1/2 inches deep along the side of the roast (do not cut all the way through). Open the roast like a book. Pound the pork with a meat mallet to achieve an even thickness.