Tomatoes And Artichoke Oreganata Recipes

TOMATOES AND ARTICHOKE OREGANATA

Tomatoes and Artichoke Oreganata image

Make and share this Tomatoes and Artichoke Oreganata recipe from Food.com.

Provided by smiles4u

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 teaspoons minced garlic
6 roma tomatoes, seeded and chopped
1 (8 ounce) package frozen artichoke hearts, thawed
1 tablespoon Italian salad dressing mix
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
2 tablespoons minced fresh parsley leaves

Steps:

In a large skillet, heat oil over medium heat. Add minced garlic and saute 1 minute. Add tomatoes, artichoke hearts and Italian dressing mix. Heat through thoroughly (about 4 - 5 minutes).
Add oregano and balsamic vinegar, cook for 1 additional minute.
Garnish with parsley and serve.

Nutrition Facts : Calories 68.7, Fat 4.8, SaturatedFat 0.7, Sodium 21.9, Carbohydrate 6.1, Fiber 2.5, Sugar 1.7, Protein 1.7

ARTICHOKE GRATINATA

Artichoke Gratinata image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

SCALLOPED TOMATOES AND ARTICHOKES

Scalloped Tomatoes and Artichokes image

Make and share this Scalloped Tomatoes and Artichokes recipe from Food.com.

Provided by Miss Annie

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1/2 cup finely chopped onion
1 (12 ounce) can whole tomatoes, drained
1 (14 ounce) can artichoke hearts, drained & rinsed
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried parsley
1/2 teaspoon lemon juice
1 tablespoon sugar
salt and pepper, to taste

Steps:

Heat olive oil in a skillet; add onion and saute until tender.
Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
Pour mixture into a shallow baking dish, and bake at 325º F.
for 15 to 20 minutes.

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