BISTRO-STYLE ONION AND ARTICHOKE GALETTE
With a flaky crust filled with carmelized onions, roasted red peppers and artichokes, this bistro-worthy open-topped pie defies its easy prep starting with Pillsbury™ refrigerated pie crust.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 8 to 10 minutes, stirring frequently, until soft and golden brown. Reduce heat to medium. Stir in vinegar and seasoning blend; cook 3 to 6 minutes, stirring frequently, until liquid is absorbed. Remove from heat.
- Meanwhile, heat oven to 375°F. Unroll pie crust on ungreased nonstick cookie sheet. Lightly brush mustard over crust.
- Sprinkle 2/3 cup of the cheese over center of crust to within 1 1/4 inches of edge of crust. Spread onion evenly over cheese; top with artichokes and red peppers. Sprinkle with red pepper flakes, 1 teaspoon chopped thyme and remaining 1/3 cup cheese. Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg white over crust edge. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes.
- To serve, cut into 8 wedges. Garnish with thyme sprigs. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 18 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g
BISTRO-STYLE ARTICHOKE AND ONION GALETTE
This recipe is very easy and big on taste. It's pretty, too! I served it as part of a light cocktail menu and everyone loved it, but it would be nice as part of a light supper also. If you want meat in it, (as my husband did), a few slices of Dry Italian Salami go as if it were originally in the recipe. I took this from my local newspaper, which surprises me sometimes with something like this!
Provided by Chef PotPie
Categories Vegetable
Time 50m
Yield 1 galette, 8 serving(s)
Number Of Ingredients 14
Steps:
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 8 to 10 minutes, stirring frequently, until soft and golden brown. Reduce heat to medium. Stir in vinegar and herbes de Provence and cook 3 to 6 minutes, stirring frequently, until liquid is absorbed. Remove from heat.
- Meanwhile, heat oven to 375 degrees F. Unroll pie crust on ungreased nonstick cookie sheet. Lightly brush mustard over crust.
- Sprinkle 2/3 cup of the cheese over center of crust to within 1¼ inches of edge of crust. Spread onion evenly over cheese; top with artichokes and red peppers. Sprinkle with red pepper flakes, 1 teaspoon chopped thyme and remaining 1/3 cup cheese. Fold 1¼-inch edge of crust over filling, pleating crust as necessary. Brush egg white over crust edge. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes.
- To serve, cut into 8 wedges. Garnish with thyme sprigs. Serve warm.
BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
ARTICHOKE BISQUE
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill.
- Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
- In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
- Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
GOAT CHEESE AND LEEK GALETTE
Categories Cheese Vegetable Bake Quick & Easy Goat Cheese Leek Summer Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Position rack in top third of oven; preheat to 450°F. Heat wine and butter in heavy medium skillet over medium-low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat. Mix in marjoram. Reserve 2 teaspoons egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly floured baking sheet. Stretch or pull dough to 13 x 10-inch rectangle. Spread leek mixture over dough, leaving 1-inch border on all sides. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 teaspoons egg.
- Bake galette until crust is golden brown, about 14 minutes. Cut galette into 4 pieces and serve warm.
EASY BISTRO ARTICHOKE SANDWICH --- VEGETARIAN TOO!
There are many variations of this sandwich in California. This is a great lunch or easy dinner. French Rolls are found in the bread aisle and crisp up better than other breads. This recipe uses the hoagie sized roll. Very tasty! I believe that the people of Castroville, CA get credit for this one!
Provided by Wasyetz
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Thinly slice mushrooms, onion, tomato and set aside in separate piles.
- Drain artichoke hearts, but reserve liquid.
- Coarsely chop artichoke hearts.
- Split french rolls.
- Take artichoke liquid and brush the sides of the bread.
- On the bottom piece of bread put one quarter of the artichokes.
- Next add 1/4 of the mushrooms, onions, and then tomato to each sandwich.
- Top the veggies with 2 slices of provolone per sandwich.
- Sprinkle desired amount of crushed red pepper on top of the cheese and then place top on sandwich. Press down on sandwich slightly so that it does not fall over.
- Place on baking pan to bake. This generally takes 10 minutes. Watch closely!
ARTICHOKE AND ONION FRITTATA
Steps:
- Cook artichokes according to package directions; drain. Cool slightly; coarsely chop. Preheat oven to 350°. , In a large skillet, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in oregano and artichokes; remove from heat., Sprinkle 1/4 cup Parmesan cheese in a greased 11x7-in. baking dish. Top with artichoke mixture., In a large bowl, whisk eggs, milk, salt, pepper and nutmeg. Stir in Monterey Jack cheese and 1/4 cup Parmesan cheese. Pour over artichoke mixture., Bake, uncovered, 30 minutes. Sprinkle with remaining Parmesan cheese. Bake until a knife inserted in the center comes out clean, 6-8 minutes longer. If desired, sprinkle with minced chives.
Nutrition Facts : Calories 192 calories, Fat 13g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.
ARTICHOKES FRENCH
Regional favorite from greater Rochester, NY area. Great appetizer or as a main dish served over pasta.
Provided by Diane
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Pour flour into a shallow bowl; beat egg in a separate bowl. Dredge artichoke hearts in flour and then coat with egg.
- Heat vegetable oil in a skillet over medium heat; cook and stir artichoke hearts in the hot oil until browned, about 5 minutes. Transfer cooked artichoke hearts to a bowl.
- Pour oil out of skillet and wipe clean with a paper towel; return to stove top. Heat butter in the skillet over medium heat; pour in lemon juice. Return artichoke hearts to skillet and sprinkle with Parmesan cheese; pour in sherry. Season with salt and pepper; stir well.
- Remove artichoke hearts from skillet using a slotted spoon and transfer to a serving dish. Boil sauce until reduced, 2 to 3 minutes. Pour over artichoke hearts; garnish with parsley.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21 g, Cholesterol 80.3 mg, Fat 27.6 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 10.5 g, Sodium 611.4 mg, Sugar 0.3 g
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