Recipes in the ‘artichoke hearts’ Category

Mediterranean Veggies

Sunday, December 7th, 2008

3 Italian eggplants
1 large zucchini quartered
6 fresh baby artichokes prepared*
½ yellow pepper sliced thin
3 fresh cherry peppers cut in half
4 cloves garlic cut in half
¼ cup marsala
¼ cup olive oil
½ tsp. salt
½ tsp. red pepper flakes
2 tbs. chopped thyme
4 or 5 green and black olives

  1. Preheat oven to 400°.
  2. Combine marsala, olive oil, salt, pepper flakes and thyme in a large bowl. Add veggies and marinate for 15 min.
  3. Remove veggies from marinade  and spread evenly on roasting pan. Roast 15-20 min. until veggies are tender.
  4. Remove veggies and place on serving platter. Scatter olives around plate. Garnish with fresh thyme if desired.

Sun-Dried Tomato Artichoke Chicken

Monday, January 14th, 2008

1½ lbs. Boneless Skinless Chicken Breast
large freezer bag
¼ cup flour
2 tbs. olive oil
½ cup white wine
6-8 sprigs fresh thyme (rinsed)
1 lemon (for juice, rinsed)
1 (14oz.) can quartered artichoke hearts (drained)
1/3 cup Sun-Dried tomatoes in Oil
2 tbs. butter
½ tsp. salt
1/8 tsp. pepper
2 tbs. Parmesan Cheese

  1. Cut chicken into 1-in. chunks
  2. Place chicken and flour in freezer bag and shake to coat
  3. Preheat large sauté pan for 2-3 min. add oil
  4. Add chicken and cook 2-3 min. or until chicken begins to brown
  5. Stir in wine; reduce heat to medium-low and cook 2-3 min. or until liquid is slightly reduced
  6. Remove stems from thyme, keeping leaves only
  7. Squeeze juice of ½ lemon over chicken
  8. Stir in remaining ingredients (except thyme and cheese)
  9. Cover and cook 2-3 min. or until internal temp of chicken reaches 165°F.
  10. Remove chicken from heat; stir in thyme and sprinkle with cheese.

Mediterranean Chicken Pasta Salad

Tuesday, May 15th, 2007

4 boneless, skinless chickn breasts
1/2 teaspoon dreid oregano
1/4 cup chopped cucumber
1/4 cup crumbled feta cheese
1 large chopped tomato
8 ounce uncooked pasta
1/4 cup marinated artichoke hearts, drained
1/4 sliced black olives
1/4 cup chopped parsley
salt, pepper, olive oil

dressing
3 tablespoons fresh lemon or lime juice
1/2 cup olive oil;
1 teaspoon dried oregano
1/4 cup minced red onion
cayenne pepper to taste

  1. combine all ingredients to make dressing
  2. rub chicken breasts with olive oil and sprinkle with herbs
  3. cook chicken on skilletuntil cooked through (12-15 minutes)
  4. cook pasta according to directions
  5. combine all ingredients and toss gently with dressing
  6. top with sliced chicken breast