Roasted Hamour With Tomatoes Artichokes Lemon And Rosemary Recipes

ROSEMARY-ROASTED JERUSALEM ARTICHOKES AND TOMATOES

Steps:

• Preheat oven to 400 degrees; spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
• Scrub chokes and cut into 1 1/4 inch pieces.
• In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
• Roast vegetables for 20 minutes; gently stir in green onions into sunchokes and continue to roast until chokes are tender and browned about 10 minutes longer.
• Cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( discard skin) or just Transfer to serving dish and serve.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
• While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
• Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
• Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
• Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
• Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

CHICKEN WITH HEIRLOOM TOMATOES, ARTICHOKES, AND ROSEMARY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
• Bake in the preheated oven until opaque, about 12 minutes.
• Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
• Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
• Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

ROASTED HAMOUR WITH TOMATOES, ARTICHOKES, LEMON AND ROSEMARY!

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a pan.
• Add onion.
• Cook, stirring occasionally, until its soft and translucent.
• Add garlic and artichokes.
• Season with salt and pepper.
• Cook for 2 more minutes.
• Transfer to a baking dish.
• Season hamour fillets with rosemary, salt and pepper.
• Place them in the baking dish.
• Pour tomatoes over the fillets.
• Sprinkle with lemon juice, salt and pepper.
• Bake until the fish is just cooked through (about 10-12 minutes), depending on the thickness of the fish.
• Serve hot, right out of the oven.