SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES
A nice warm dish served over pasta.
Provided by JennaBee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 7h28m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
- Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
- Cook on Low until beef is tender, about 7 hours.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 14.1 g, Cholesterol 83.5 mg, Fat 26.2 g, Fiber 3.6 g, Protein 29.9 g, SaturatedFat 8.9 g, Sodium 1452.8 mg, Sugar 5.3 g
BRAISED ARTICHOKES
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
- Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
- Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams
BEEF WITH TOMATOES AND ARTICHOKES -- EASY ELEGANCE IN 30 MINUTES
I love dishes that taste like they were a lot more trouble to make than they really are. Artichoke hearts and fresh basil make this nice enough to put in front of guests but minimal prepwork means its on the table in half an hour so you can give it to your family on a busy night when opening cans sounds attractive. It holds well too for those days when everyone is on his/her own schedule.
Provided by 3KillerBs
Categories Meat
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat, onions, and garlic in a little olive oil in a large pot or Dutch oven.
- Add tomatoes, artichoke hearts, basil, and salt.
- Bring to a boil then simmer 15-20 minutes or until beef and onions are fully cooked.
- Serve over rice or pasta, garnished with additional chopped basil if desired. Pass grated Parmesan at the table.
- A salad (I suggest the balsamic dressing from Recipe #213989 ), and, perhaps, a loaf of Italian or French bread will complete the meal nicely.
Nutrition Facts : Calories 843.8, Fat 81, SaturatedFat 33.6, Cholesterol 112.7, Sodium 479.4, Carbohydrate 17.7, Fiber 6.3, Sugar 5.3, Protein 13.3
SCALLOPED TOMATOES AND ARTICHOKES
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
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.
ARTICHOKE BEEF STEW
The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.
Nutrition Facts :
ARTICHOKE AND TOMATO CHICKEN
This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!
Provided by Maggie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
- Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
- Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
Nutrition Facts : Calories 542.7 calories, Carbohydrate 19.8 g, Cholesterol 162.4 mg, Fat 20.4 g, Fiber 4.5 g, Protein 66.7 g, SaturatedFat 6.4 g, Sodium 817.1 mg, Sugar 11.5 g
FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI
Categories Beef Leafy Green Vegetable Appetizer Roast Meat Summer Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 crostini
Number Of Ingredients 8
Steps:
- Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
- In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
- Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.
TOMATOES AND ARTICHOKE HEARTS
The beauty of this tasty salad is in its simplicity.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
- Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g
STUFFED ARTICHOKES
When I was child, my mother often made these meat loaf-stuffed artichokes. They're a nice change from traditional stuffed peppers. - Jean Castriota, York, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke. Scoop out and discard the fuzzy center. , In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain. , In a bowl, combine the eggs, milk, ketchup, bread crumbs, basil, parsley and garlic. Crumble beef over mixture and mix well. Stuff meat mixture into center of artichokes and between leaves. Place in an ungreased 11x7-in. baking dish. Combine tomato sauce and water; pour over top. , Cover and bake at 350° for 1 to 1-1/2 hours or until meat is no longer pink.
Nutrition Facts : Calories 383 calories, Fat 14g fat (5g saturated fat), Cholesterol 178mg cholesterol, Sodium 773mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.
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- Bring a pot of water to a boil and cook the pasta according to package instructions. Drain, rinse and set aside. Lightly drizzle with some olive oil to prevent from sticking if you’d like.
- In a large skillet, warm the olive oil over medium high heat. Add the whole cherry tomatoes and cook until they begin to burst, about 5 to 6 minutes. Add the garlic and stir until fragrant, about 30 seconds.
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- Put a casserole pan that will snugly fit the artichokes later on a medium- high heat. Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Peel and finely chop the onion, garlic and celery. Finely chop half the basil leaves and half the parsley (stalks and all). Stir it all into the pan, simmer for 30 minutes to thicken and reduce the sauce, then taste and season to perfection.
- Meanwhile, prep the artichokes (see tip), then quarter each one lengthways, dropping the pieces back into the lemon water. Put the flour into a shallow bowl, and beat 2 eggs in another shallow bowl. Place the mince in a bowl with the chilli flakes and a good pinch of sea salt, and crack in the remaining 2 eggs. Finely chop the remaining basil leaves and parsley, add to the bowl, then scrunch and mix together, and divide into eight. Take one piece, then press and hug 3 artichoke quarters together around it, packing and squeezing it back into its original shape. Roll it in the flour, dunk it in the beaten egg, letting any excess drip off, then pop on a tray ready to fry. Repeat until you have 8 re-formed artichokes.
- Meanwhile, pour 5cm of vegetable oil into a large, sturdy, deep-sided pan on a high heat. Get it to 160ºC on a thermometer, then gently lower all 8 artichokes into the oil – they’ll pack it out. Fry for 10 minutes, or until golden, then use a slotted spoon to lift them into the sauce. Reduce to a medium-low heat, simmer for 10 minutes, turning halfway, then serve.
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