Marinated Artichoke With Zucchini And Onion Food

ZUCCHINI ARTICHOKE SUMMER SALAD

Steps:

• Season both sides of chicken breasts with salt and black pepper.
• Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
• Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
• Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.

ARTICHOKE FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
• Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

MARINATED ARTICHOKES AND MUSHROOMS

Steps:

• Drain the mushrooms and artichokes well.
• Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
• Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
• Serve with crusty bread, sliced tomatoes and feta cheese.

ARTICHOKE AND ZUCCHINI SALAD

Steps:

• Slice zucchini thinly add drained and quartered artichokes.
• Blend together dressing ingredients in blender for 30 seconds.
• Pour over zucchini and artichokes marinate for 1 hour.
• Tear romaine into bite size pieces, add parsley and mushrooms. Just before serving add artichokes and zucchini. Toss.

CALIFORNIA QUICHE

Steps:

• Make pie dough and line a 10-inch tart pan or deep dish pie plate. Refrigerate until ready to assemble the quiche.
• Preheat the oven to 425 degrees.
• Add the 2 tablespoons of reserved artichoke marinade (liquid from the can) to a large skillet along with the chopped onion, bell peppers, and mushrooms. Sauté veggies over medium high heat for 2 - 3 minutes.
• Add another tablespoon of the artichoke marinade to the skillet and stir in the chopped zucchini. Continue cooking for about 5 minutes, or until the zucchini begins to soften.
• Layer the cooked veggies on top of the prepared pie crust, then top with the drained artichoke hearts. Sprinkle evenly with Monterey Jack cheese.
• Whisk together the eggs, half and half, salt, and pepper; pour over cheese. Sprinkle with fresh oregano (or 1/2 teaspoon dried oregano).
• Bake at 425 degrees for 15 minutes. *
• Reduce the oven temperature to 350 degrees and continue baking 20 minutes or until set. Cool for 15 minutes before serving.

ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of tomato sauce on the bottom of a large baking dish.
• Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
• Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
• Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
• If necessary, remove lid and cook a few more minutes to brown cheese.

TUSCAN ARTICHOKE SALAD

Steps:

• Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
• Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

Steps:

• In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
• Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
• When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
• Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
• Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
• Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

MARINATED ARTICHOKE WITH ZUCCHINI AND ONION

Steps:

• Lightly saute the zucchini/squash and onion using olive oil no calorie spray.
• Mix with jar of marinated artichoke hearts.
• Cool for 15 minutes.
• Add the liquid from the jar.
• Season with salt and pepper if desired.
• Refrigerate for a min of 4 hours.