Artichoke Fajitas Food

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat the broiler to high. Line a rimmed baking sheet with foil.
• Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
• Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
• After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
• Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

VEGETARIAN ARTICHOKE FAJITAS

Steps:

• Cook rice in vegetable broth while cutting vegetables.
• Cook onions, peppers, and artichoke hearts.
• Warm the tortillas.
• Serve!

NONNA'S ARTICHOKES

Steps:

• Butter a 9-by-13-inch flameproof baking dish. Set aside. Bring a large stockpot of salted water to a boil over high heat. Rub the cut sides of the artichokes with the lemon halves. Squeeze the juice from the lemon halves into the water and add the lemon shells. Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes. Drain in a colander, stem sides facing upwards, to allow any excess water to drain out from the leaves. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Whisk in the anchovy paste until smooth. Return the pan to the heat and place the artichokes, cut-side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, 6 minutes longer. Remove the artichokes and reserve the pan juices. Preheat a broiler. Arrange the artichokes, cut-side up, in the prepared baking dish. Sprinkle with the salt, pepper, olives and capers. Mix together the cheese and breadcrumbs in a small bowl and sprinkle on top. Spoon the reserved pan juices over the breadcrumbs. Broil until golden brown, 2 to 3 minutes.

ARTICHOKE FAJITAS

Steps:

• Saute onions and bell pepper until tender. Add artichoke hearts and continue to saute until artichokes are hot.
• Warm tortillas, we just place on a gas burner for a few seconds and then place in a tortilla warmer. You can also warm in the microwave and then wrap in plastic to retain moisture.
• Layer rice, artichoke heart mixture, cheese, sour cream, and salsa on warm tortilla. Roll up and serve immediately.

ARTICHOKE SALSA

Steps:

• In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

ARTICHOKE HEART FRITTATA

Steps:

• If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
• Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
• Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
• Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
• Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.

VEGETARIAN FAJITAS

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Add onion and bell pepper.
• Cook.
• Stir occasionally for 3-4 minutes or until vegetables are tender.
• Stir in beans, corn, fajita seasoning mix and water.
• Bring to a boil.
• Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens.
• Remove from heat.
• Stir in cilantro.
• Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.