BROCCOLI AND ARTICHOKE CASSEROLE
Make and share this Broccoli And Artichoke Casserole recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease 1 1/2 casserole dish.
- Place artichoke hearts in bottom, quartered and drained.
- Combine butter, cream cheese and lemon juice.
- Add broccoli that's been cooked and drained.
- Pour mixture over artichokes.
- Top with crumbs.
- Bake uncovered 25 minutes 350 degree oven.
- For zip add garlic powder, worcestershire, salt, tabasco.
BROCCOLI ARTICHOKE CASSEROLE
A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside. , In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired., Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.
Nutrition Facts : Calories 362 calories, Fat 37g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 527mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
THE ULTIMATE VEGETARIAN BROCCOLI-ARTICHOKE CASSEROLE
Nothing says autumn like a hearty casserole-something you can make on a weekend afternoon, and have for leftovers over the next couple days. Here, rich Gruyere cheese marries with the bright acid of a dry white wine (try a Sauvignon Blanc) to bring a touch of elegance to this yummy comfort food.
Provided by Emily Nabors Hall
Time 1h20m
Yield Serves 12 (serving size: about 1/2 cup)
Number Of Ingredients 14
Steps:
- Lightly coat an 11- x 7-inch glass or ceramic baking dish with cooking spray. Preheat oven to 350°F. Heat 1 1/2 cups oil in a heavy 2-quart stockpot over medium high until a deep-fry thermometer reads 350°F.
- Toss together shallots and 2 tablespoons flour in a small bowl. Add to hot oil; fry, stirring occasionally, until golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Set aside.
- Combine broccoli and 1/4 cup water in a large microwavable glass bowl; cover loosely with plastic wrap. Microwave at high until crisp-tender, about 5 minutes. Drain and set aside.
- Heat remaining 1 tablespoon oil in a large skillet over medium. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add wine; cook, stirring constantly, until liquid is almost evaporated, about 1 minute. Sprinkle with remaining 2 tablespoons flour; cook, stirring constantly, until onion pieces are coated. Whisk in milk; bring to a simmer over medium. Cook, whisking occasionally, until thickened, 4 to 5 minutes. Stir in cheese, salt, and pepper until melted and smooth, about 1 minute. Remove from heat.
- Add artichokes to broccoli in bowl. Stir in cheese sauce. Pour into prepared baking dish; top with fried shallots. Bake at 350°F until warmed through, about 20 minutes.
Nutrition Facts : Calories 125, Carbohydrate 11 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 245 mg, Sugar 4 g, UnsaturatedFat 4 g
BAKED BROCCOLI-AND-ARTICHOKE SHELLS
When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
- In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
- Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.
BAKED ARTICHOKE-BROCCOLINI DIP
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the broccolini; cook until tender, about 3 minutes. Drain, then blot dry with paper towels and let cool, 5 minutes.
- Transfer the broccolini to a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, sour cream, 1/2 cup parmesan, the lemon zest, hot sauce and garlic; pulse until smooth. Transfer the mixture to a bowl and fold in the artichoke hearts, havarti, dill and all but 1 tablespoon of the scallions. Transfer to a 1-quart baking dish and top with the remaining 1/4 cup parmesan.
- Bake until lightly browned and bubbling, 25 to 30 minutes. Top with more dill and the reserved scallions.
- Serve with pita chips or tortilla chips.
BROCCOLI AND ARTICHOKE BAKE
This delicious side dish will make a broccoli lover of you!
Provided by tarap
Categories Broccoli Side Dishes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
- Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
- Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.
Nutrition Facts : Calories 270 calories, Carbohydrate 11.5 g, Cholesterol 26.4 mg, Fat 22.9 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 7.1 g, Sodium 402.6 mg, Sugar 2 g
BROCCOLI AND ARTICHOKE BAKE
This delicious side dish will make a broccoli lover of you!
Provided by tarap
Categories Broccoli Side Dishes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
- Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
- Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.
Nutrition Facts : Calories 270 calories, Carbohydrate 11.5 g, Cholesterol 26.4 mg, Fat 22.9 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 7.1 g, Sodium 402.6 mg, Sugar 2 g
CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS
This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.
Provided by Kay Chun
Categories dinner, easy, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
- In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
- Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
- Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.
ZESTY BROCCOLI AND ARTICHOKES
We grow a lot of broccoli in our garden, so I've experimented with different ways to prepare it. It tastes very good and is good for you.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside., In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE
Make and share this Chicken, Artichoke, and Broccoli Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
- In a skillet over medium heat, melt 1 tablespoon butter.
- Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
- Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
- Add remaining butter to skillet and let melt over medium heat.
- Add in flour and blend.
- Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
- Add in cheese and stir until smooth.
- Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
- Pour sauce over the top.
- Cover and bake at 350° for 40 minutes or until bubbly.
- Stir and top with parmesan cheese.
- Bake uncovered for 5-10 minutes or until cheese melts.
Nutrition Facts : Calories 255.6, Fat 15.1, SaturatedFat 7.9, Cholesterol 55.5, Sodium 587.1, Carbohydrate 14.6, Fiber 3.3, Sugar 2.5, Protein 17.5
BROCCOLI AND ARTICHOKE BAKE
This delicious side dish will make a broccoli lover of you!
Provided by tarap
Categories Broccoli Side Dishes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
- Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
- Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.
Nutrition Facts : Calories 270 calories, Carbohydrate 11.5 g, Cholesterol 26.4 mg, Fat 22.9 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 7.1 g, Sodium 402.6 mg, Sugar 2 g
BROCCOLI WITH ARTICHOKE HEARTS
Make and share this Broccoli With Artichoke Hearts recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes.
- Plunge into cold water to stop cooking, drain and set aside.
- Heat oil in skillet over medium heat.
- Add hot peppers and garlic and cook 1 minute.
- Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice.
- Transfer to serving bowl and serve immediately.
Nutrition Facts : Calories 85.5, Fat 1.3, SaturatedFat 0.2, Sodium 76.5, Carbohydrate 16.9, Fiber 7.7, Sugar 3.2, Protein 5.7
EASY CHEESY BROCCOLI ARTICHOKE AND CHICKEN BAKE (CROCK POT)
Great, easy comfort food! This cheesy casserole includes your meat, veggies AND starch. . .an all in one meal. Try it out tonight! Feel free to sub out Broccoli soup for the mushroom soup if it is available in your part of the world. Canned mushrooms are also great in this recipe if you have an extra can in the pantry.
Provided by januarybride
Categories < 4 Hours
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grease the inside of the crock pot and dump in your rice and sprinkle carrots and broccoli slaw on top. In a bowl, mix the soup, onion, artichokes, soy sauce and cheese. Pour half the soup mixture over the rice/carrots and give it a stir. Place the chicken on top, then pour the rest of the soup mixture on top. Cover and cook for 3 hours on high. Serve with some warm crusty bread and butter.
Nutrition Facts : Calories 359.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 76.2, Sodium 1433.5, Carbohydrate 35.5, Fiber 4.4, Sugar 4.9, Protein 33.6
ARTICHOKE CHICKEN CASSEROLE
My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.
Provided by JLGOEDDE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
- Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
- Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g
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