Bow Ties With Tuna And Artichoke Hearts Food

BOW TIE PASTA AND ARTICHOKE SAUCE

Steps:

• In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts. Let marinate for 1 hour.
• Preheat grill to high.
• Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes. Remove and set aside. When cool enough to handle, slice 8 of the artichokes thinly.
• Sauce:
• In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes. Set aside.
• In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar. Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms. Simmer about 1 minute and remove from heat.
• In large pot, over medium heat, boil bow tie pasta until soft. Remove and put in pasta bowl. Pour pasta sauce over pasta. Slice last grilled artichoke and fan on top for decoration.
• Serve immediately.
• In an airtight container, mix all spices thoroughly.

TUNA PASTA WITH OLIVES & ARTICHOKES

Steps:

• Preheat grill to medium-high. Put a large pot of water on to boil.
• Toss tuna pieces in a bowl with 1 tablespoon oil, lemon zest, 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), 1/4 teaspoon salt and pepper. Grill the tuna until just cooked through, about 3 minutes per side. Transfer to a plate. When cool enough to handle, flake the tuna into bite-size pieces.
• Meanwhile, cook pasta according to package directions. Drain.
• Heat the remaining 3 tablespoons oil in a large skillet over medium heat. Add artichoke hearts, olives, garlic and the remaining rosemary. Cook, stirring, until the garlic is just beginning to brown, 3 to 4 minutes. Add tomatoes and wine; bring to a boil and cook, stirring occasionally, until the tomatoes are broken down and the wine has reduced slightly, about 3 minutes more. Stir in the pasta, tuna pieces, lemon juice and the remaining 1/4 teaspoon salt; cook until heated through, 1 to 2 minutes. Garnish with basil (or parsley), if desired.

BOW TIES WITH ARTICHOKE PESTO

Steps:

• In large pot of boiling, salted water, cook bow ties per package directions.
• In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
• Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.

BOW TIES OR FARFALLINE WITH TUNA AND ARTICHOKE HEARTS

Steps:

• Bring 5 quarts of water to boil, add salt and bowties or farfalline or any other small pasta.
• Cook until al dente, about 6 minutes.
• Drain and place in large bowl.
• Toss with 1 tablespoon of olive oil, stir in artichoke hearts, olives, tomatoes, and string beans.
• Toss well.
• Add tuna crumbled with a fork.
• Season with salt, freshly ground pepper, onion & garlic powder, Italian seasoning and remaining olive oil.
• Toss and garnish with fresh parsley.
• Serve and enjoy!

TUNA AND ARTICHOKE PANINI

Steps:

• Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise.
• Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
• Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over.Cover with the bread top.
• Cut the sandwich crosswise into 6 pieces and serve.

TUNA & ARTICHOKE MELTS

Steps:

• In food processor, add the artichokes, mayonnaise, tuna water, relish, pepper and garlic salt. Blend until artichokes are finely shredded.
• Gently fold in flaked tuna and spread mixture over the English muffin halves.
• Turn oven to broil and place muffin halves on a baking sheet under the broiler for 6-8 minutes or until heated.
• Remove from oven and place a slice of cheese on each muffin half. Return to oven and broil for another 3 minutes or until cheese is melted.

POTATO NESTS WITH HAM, EGGS, MUSHROOMS AND ARTICHOKE HEARTS

Steps:

• For nests: Preheat oven to 410F.
• Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
• Peel potatoes and coarsely grate into bowl of cold water.
• Drain potatoes and dry thoroughly.
• Transfer to a large bowl.
• Mix in onions, cheese and nutmeg.
• Season to taste.
• Press into prepared cups, forming indentation in the middle.
• Bake until edges of nests are brown, about 45 minutes.
• Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
• Add mushrooms and saute until liquid evaporates, about 5 minutes.
• Remove from pan using slotted spoon.
• Add Sherry and boil until reduced by half, about 3 minutes.
• Stir in half and half and simmer 5 minutes.
• Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
• Slowly whisk the yolk mixture back into sauce.
• Return mushrooms and shallots to skillet.
• Stir in ham and artichoke hearts and cook until warmed through.
• Season and mix in parsley.
• Remove nests from oven.
• Cool 5 minutes.
• Spoon filling into each.
• Top each with poached egg.
• Serve immediately.

PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
• Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
• Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Prepare pasta according to the package directions; cook until al dente.
• Spray a large skillet with cooking oil spray and heat skillet over high heat.
• Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
• Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
• Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
• Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
• Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
• Drain pasta when it is done.
• Add pasta and sauce to a serving bowl; mix well.
• Sprinkle with parmesan cheese, wheat germ, and parsley.
• Serve right away.

WINE-BAKED CHICKEN AND ARTICHOKE HEARTS

Steps:

• Place chicken in baking pan (remove skin).
• Arrange artichokes around chicken.
• Combine tomato sauce, wine, spices, salt and pepper.
• Pour over chicken.
• Bake at 400 degrees for 45 minutes.