Sun Dried Tomato Artichoke Buttons Food

ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST

Steps:

• In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
• Remove from the heat and allow to cool before stuffing the chicken breast.
• Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
• Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
• Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
• Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
• Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Enjoy.

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring it to a rolling boil.
• While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
• Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
• Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
• Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

SUN-DRIED TOMATOES & ARTICHOKE PASTA

Steps:

• Cook pasta. While pasta is cooking, heat oil in large skillet; add onion and garlic. Cook until onion is soft; add artichokes, sun-dried tomatoes, bread crumbs, and parsley; heat through. Add 2 ladles of water that pasta is cooking in, to artichoke mixture. Drain pasta and add to artichoke mixture. Transfer to a serving dish; sprinkle with Parmesan cheese.

ARTICHOKE, SUN-DRIED TOMATO & FUSILLI

Steps:

• Combine 3 ltrs or water in a large pot and add the salt. Bring the water to the boil and add pasta (cook according to the pack).
• When the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot).
• Drain the sun-dried tomato saving 2 Tbs or the oil.
• Add the oil to the pasta and put aside to cool.
• Juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 Tbs of the marinade.
• Add to the lemon mixture and put to one side.
• Once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half.
• Add to the pasta with the sun-dried tomatoes, oilves and basil.
• Enjoy or refrigerate.

CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA

Steps:

• Cook Bowties according to package directions.
• Reserve 1 cup of the cooking water.
• Heat oil in a large pan.
• Add garlic and onion, cook until translucent.
• Add tomatoes and roasted peppers.
• Cook for 3 minutes; stir in red pepper flakes.
• Add artichoke hearts and cook for 3 minutes.
• Add whipping cream and asiago cheese.
• Allow to simmer until it starts to thicken.
• Stir in basil and green onion.
• Season with salt and pepper if desired.
• Toss with bowties.
• Add 1 cup reserved pasta water to make it saucier.

HOT ARTICHOKE-SUN DRIED TOMATO APPETIZER DIP

Steps:

• Heat oven to 350ºF.
• Combine ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

SUN-DRIED TOMATO AND ARTICHOKE APPETIZER

Steps:

• Pour boiling water over tomatoes in small bowl; let stand 10 min.
• Drain tomatoes, reserving liquid. Place reserved liquid, Neufchatel and pesto in blender; blend until smooth. Add tomatoes; blend just until combined. (A few chunks can remain.) Spoon into bowl.
• Refrigerate 1 hour.
• Top each cracker with 1 tsp. Neufchatel mixture and 1 artichoke piece just before serving.

ARTICHOKE & SUN DRIED TOMATO DIP

Steps:

• If your sun dried tomatoes are not already sliced into small pieces, julienne them.
• Rinse & drain your artichoke hearts.
• Remove any hard pieces from the artichoke hearts & dice them.
• Add all ingredients in a large bowl and mix well.
• Place mixture into a large glass or ceramic dish and bake at 350 F for 20 minutes or until bubbling on the sides. Then broil on high until the top is lightly browned.
• You may serve this as a dip on rye toast points while it is hot or allow to cool and refrigerate until cold and spread it on plain crackers.

SAUSAGE, ARTICHOKE & SUN DRIED TOMATO WITH PASTA

Steps:

• Set up pot for pasta and cook as directed.
• Chop sun dried tomatoes with oil in mini chopper until finely chopped. Cut up fully cooked chicken sausage. Empty sun dried tomatoes into skillet with cut up chicken and cook together until chicken is browned (remember its already cooked, just browning it - about 2 minutes) transfer to a separate dish. Cut up artichokes and put into same pan as sun dried tomatoes were cooked in with minced garlic and 1 tablespoon of olive oil, cook about 2 minutes. Add chicken broth, white wine, basil, parsley, salt and pepper and cook for about 2-5 minutes. Add chicken and sun dried tomatoes to mixture and simmer about 2 minutes. Drain pasta (do not rinse) pour mixture over pasta and serve immediately. Garnish with grated cheese.

LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD

Steps:

• Cut cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
• Combine artichokes and pesto; spoon over second cream cheese layer.
• Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.