ARTICHOKE BRUSCHETTA
A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.
Provided by An American in Spain
Categories Vegetable
Time 17m
Yield 8 tapa servings
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Place the bread slices on a baking sheet and toast lightly under the broiler.
- In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
- Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
- The edges of the bread will tend to burn if not covered by the artichoke mixture.
- Arrange slices in a single layer on the baking sheet.
- Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
ROMAN-STYLE ARTICHOKES
Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
- Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.
ARTICHOKE HEARTS ROMANO
I've enjoyed cooking all my life, and most of my endeavors are Italian. With a zippy marinara sauce for dipping, these golden, breaded artichoke quarters make a unique and popular appetizer. -Anthony Greco, Saylorsburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 1h35m
Yield 2 dozen (2 cups sauce).
Number Of Ingredients 20
Steps:
- Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves in the center pull out easily. , Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths., In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce.
Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 101mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
12 GREAT ARTICHOKE HEART RECIPES: SPINACH ARTICHOKE DIP & MORE!
This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park in front of the dish, then ask you for the recipe.
Provided by Sonja Overhiser
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
- Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
- In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
- Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
- Serve warm with pita chips. Make ahead info: make up to 1 day in advance and refrigerate in a bowl. Transfer to a baking dish for baking: you may need to bake a few extra minutes until fully warmed through.
BAKED ARTICHOKE DIP
Make and share this Baked Artichoke Dip recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 60 Mins
Time 35m
Yield 1 1/3 cup, 24 serving(s)
Number Of Ingredients 10
Steps:
- Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in a medium bowl to blend.
- Stir in chopped artichoke hears.
- Transfer mixture to a 1 1/2 cup Ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.).
- Preheat oven to 375°F
- Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
- Preheat broiler.
- Sprinkle dip with remaining 1 tablespoon Romano cheese and paprika.
- Broil until cheese melts, about 2 minutes.
- Serve warm with toasted baguette slices.
Nutrition Facts : Calories 28.6, Fat 1.6, SaturatedFat 0.7, Cholesterol 4.4, Sodium 67.4, Carbohydrate 2.3, Fiber 0.9, Sugar 0.3, Protein 1.6
ROSE'S BAKED ARTICHOKE HEARTS
If you like stuffed artichokes, you'll love this delicious and easy way to serve them without all the work! Frozen hearts are SO much better than canned! When Martha Stewart Living editors were asked to choose their favorite holiday side dish from childhood, this was Lucinda Scala Quinn's first choice and her family's most sought after leftover. It came from her mother Rose, who got tired of stuffing all those artichokes for a crowd. Use crusty bread with texture for the breadcrumbs and cover the baking dish with parchment paper before wrapping with foil. They were prepared in 2 smaller baking dishes for photos only. Also, you could cut the artichokes smaller and serve as appetizers. So good!
Provided by ninja
Categories European
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper.
- Brush oil inside a 9x13" baking dish or long, shallow casserole. Spread artichoke hearts in a single layer in the dish. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap the bottom of the dish on the counter to settle the breadcrumb mixture.
- Whisk oil, lemon zest and juice, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dish with parchment paper, then tightly with foil, and bake for 30 minutes.
- Increase temperature to 375 degrees F. Uncover dish, and bake until breadcrumbs are golden brown, 20 to 25 minutes more. Serve immediately.
ARTICHOKES WITH ROMANO, CRACKED PEPPER AND OLIVE
Categories Cheese Vegetable Appetizer Steam Artichoke Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Squeeze juice from lemon halves into large bowl of cold water; add squeezed lemons. Cut off stem and top 3/4 inch of 1 artichoke and discard. Using scissors, trim sharp tips from leaves. Place artichoke in lemon water until ready to cook. Repeat with remaining artichokes. Drain artichokes and cook in large pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes. Drain artichokes well. (Can be prepared 8 hours ahead. Cover and refrigerate. Steam artichokes 10 minutes to rewarm before continuing.)
- Mix extra-virgin olive oil, grated pecorino Romano cheese, 1 1/2 teaspoons black pepper and 3/4 teaspoon salt in small bowl to blend. Gently press artichoke leaves outward from center to open artichokes slightly. Pull out small purple-tipped leaves, then scoop out fibrous choke. Place 1 artichoke on each of 4 plates. Sprinkle artichoke cavities with salt and pepper. Drizzle 1 tablespoon cheese dressing over each artichoke. Divide remaining cheese dressing equally among 4 small ramekins; serve dressing with artichokes.
SPICY ROMANO CHICKEN WITH ARTICHOKE HEARTS & SUN-DRIED TOMATOES RECIPE - (4.3/5)
Provided by á-25138
Number Of Ingredients 16
Steps:
- Sauce: Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside. Main: In a large skillet over medium heat, melt butter, then add mushrooms, and sun-dried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve. Recipe is easily doubled or tripled. Enjoy!
MY VERSION: CARINO'S SPICY ROMANO CHICKEN
My favorite restaurant in the world is Johnny Carino's (a.k.a Carino's Italian Grill) and my favorite recipe is their Spicy Romano Chicken. Well I've tried other recipes that I thought were close but I recently tried a recipe by Guy Fieri and after a few changes I think I've come up with a pretty close alternative. I will make one change when I make it again : I will skip slicing the chicken and just put one breast on each plate. I hope this recipe is enjoyed. I must add that I give Guy all the praise for this recipe :-)
Provided by jennybug
Categories Chicken Breast
Time 1h
Yield 2 cup, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
ARTICHOKE CROSTINI
Make and share this Artichoke Crostini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix together artichoke hearts, green onions, 3 tablespoons Parmesan cheese, mayonnaise, salt, and pepper to taste.
- Place baguette slices on a baking sheet.
- Broil 4 to 5 inches from heat for 2 to 3 minutes on each side or until slightly browned.
- Spoon approximately 1 tablespoon artichoke mixture on each baguette slice and sprinkle with remaining cheese.
- Broil 1 to 2 minutes or until cheese is melted.
More about "artichoke hearts romano food"
ARTICHOKES ALLA ROMANA / ROMAN STYLE ARTICHOKE RECIPE
From anitalianinmykitchen.com
4.2/5 (4)Total Time 40 minsCategory Side DishesCalories 276 per serving
- In a large bowl squeeze the juice of a lemon. Remove the tough, outer leaves from the artichoke (should be about 3-4 layers of leaves) or until you reach leaves that are pale yellow. Cut in half or leave whole (when you cut it in half , cut out the choke using a knife (it looks almost furry, actually if you get artichokes fresh enough there might not even be a choke). The stem should be cut from the artichoke, leave about 2 - 3 inches and clean, (trim with a knife peeling off the tough outer layer) put cleaned artichoke and stem into bowl of lemon water (this keeps them from turning brown). Repeat with remaining artichokes.
- In a small bowl, mix together mint,garlic,oregano,salt and olive oil, drain artichokes and stems and place in a medium frying pan, cover with oil mixture, add 1 cup of water, mix gently to combine, cover and cook over low to medium heat for approximately 20 minutes or until water has evaporated and artichokes are tender. To die for. Buon appetito!
10 BEST PASTA WITH ARTICHOKE HEARTS RECIPES - YUMMLY
From yummly.com
ARTICHOKES: TOP 7 BENEFITS OF ARTICHOKE NUTRITION AND …
From draxe.com
WHAT TO DO WITH CANNED ARTICHOKE HEARTS - FOOD NETWORK
From foodnetwork.com
10 BEST FROZEN ARTICHOKE HEARTS RECIPES - YUMMLY
From yummly.com
10 BEST CANNED ARTICHOKE HEARTS RECIPES | YUMMLY
From yummly.com
ROLAND FOODS ARTICHOKE HEARTS, 25-30 COUNT, 88 OUNCE
ROLAND FOODS ARTICHOKE HEARTS, QUARTERED, 13.75 OUNCE (PACK OF 12)
ROLAND FOODS ARTICHOKE HEARTS, MARINATED & QUARTERED, 88.2 OUNCE
AMAZON.COM : ROLAND FOODS GRILLED ARTICHOKE HEARTS MARINATED IN …
From amazon.com
Reviews 26
ROLAND FOODS ARTICHOKE HEARTS, EXTRA LARGE, 13.75 OUNCE (PACK OF …
ROLAND FOODS MARINATED ROMAN STYLE ARTICHOKE HEARTS WITH STALKS ...
From amazon.com
Reviews 6
ROLAND FOODS GRILLED ROMAN STYLE ARTICHOKE HEARTS MARINATED IN …
From amazon.com
Reviews 22
ROLAND FOODS ROMAN STYLE ARTICHOKE HEARTS WITH STALKS, SPECIALTY ...
From amazon.com
Reviews 75
ROLAND FOODS ARTICHOKE HEARTS, 60-70 COUNT, 88 OUNCE
EASY ROMAN BRAISED ARTICHOKE HEARTS (CARCIOFI ALLA …
From seriouseats.com
Cuisine ItalianTotal Time 1 hrOccupation Senior Culinary DirectorCalories 305 per serving
ROLAND FOODS QUARTERED ARTICHOKE HEARTS, SPECIALTY IMPORTED …
From amazon.com
Reviews 14
ARTICHOKE HEARTS ROMANO - TRUFFLES & TRIFLES
From trufflesandtrifles.com
SUBSTITUTES FOR ARTICHOKE HEARTS: 10 BEST ALTERNATIVES EVER
From richardpantry.com
ARTICHOKE & ROMANO MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
ARTICHOKE HEARTS ROMANO
From pinterest.com
QUARTERED ARTICHOKE HEARTS | OUR PRODUCTS | ROLAND FOODS
From rolandfoods.com
SICILIAN FRIED ARTICHOKE HEARTS IN PASTELLA - ENZA'S QUAIL HOLLOW …
From enzasquailhollowkitchen.com
ROMAN STYLE ARTICHOKE HEARTS | OUR PRODUCTS | ROLAND FOODS
From rolandfoods.com
ROSE'S BAKED ARTICHOKE HEARTS RECIPE - DELISH.COM
From delish.com
ARTICHOKES ALLA ROMANA RECIPE - BBC FOOD
From bbc.co.uk
ROMAN-JEWISH FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA) RECIPE
From seriouseats.com
ARTICHOKE BRUSCHETTA - MEDITERRANEAN RECIPES
From fooddiez.com
CARCIOFI ALLA ROMANA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
DELALLO FOODS – AUTHENTIC ITALIAN FOODS & GOURMET ENTERTAINING
From delallo.com
QUARTERED ARTICHOKE HEARTS | OUR PRODUCTS | ROLAND FOODS
From rolandfoods.com
ROLAND FOODS ARTICHOKE HEARTS, QUARTERED - INSTACART
From instacart.com
ROMAN STYLE MARINATED ARTICHOKE HEARTS - VIGO FOODS
From vigofoods.com
ARTICHOKE STEW WITH PECORINO ROMANO RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED ARTICHOKE HEARTS RECIPE - ITALY FOOD ROOTS
From italyfoodroots.com
14 BENEFITS OF ARTICHOKE HEARTS THAT SHOULD NOT BE IGNORED
From plantbasedfaqs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love