Tomatoes And Artichoke Oreganata Food

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TOMATOES AND ARTICHOKE OREGANATA



Tomatoes and Artichoke Oreganata image

Make and share this Tomatoes and Artichoke Oreganata recipe from Food.com.

Provided by smiles4u

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 teaspoons minced garlic
6 roma tomatoes, seeded and chopped
1 (8 ounce) package frozen artichoke hearts, thawed
1 tablespoon Italian salad dressing mix
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
2 tablespoons minced fresh parsley leaves

Steps:

  • In a large skillet, heat oil over medium heat. Add minced garlic and saute 1 minute. Add tomatoes, artichoke hearts and Italian dressing mix. Heat through thoroughly (about 4 - 5 minutes).
  • Add oregano and balsamic vinegar, cook for 1 additional minute.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 68.7, Fat 4.8, SaturatedFat 0.7, Sodium 21.9, Carbohydrate 6.1, Fiber 2.5, Sugar 1.7, Protein 1.7

TOMATO AND ARTICHOKE PIZZA



Tomato and Artichoke Pizza image

This pizza is simple and delicious. If you have a Publix Supermarket near you, try the pizza dough from the bakery. You can also try making your own.

Provided by Dominick and Amanda

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

cooking spray
1 (10 ounce) container pizza dough
1 tablespoon olive oil
1 -2 tablespoon garlic, minced
1 tablespoon fresh basil, sliced
1 (14 1/2 ounce) can chunky tomatoes, drained or 1 (14 1/2 ounce) can you can use fresh plum tomatoes
1 (8 1/2 ounce) can artichoke hearts, drained and quartered
8 ounces fresh mushrooms, rinsed and sliced
8 ounces feta cheese, crumbled
1/2 cup red bell pepper, thinly sliced

Steps:

  • Preheat oven to 425 degrees. Lightly grease 13-by-9-inch baking pan with cooking spray.
  • Unroll pizza dough and press evenly over bottom and about 1 inch up sides of prepared pan.
  • Brush dough lightly with olive oil. Sprinkle with garlic and basil.
  • Cover with drained tomatoes, artichoke hearts, and mushrooms.
  • Sprinkle with feta cheese and sliced bell pepper.
  • Bake pizza for about 20 minutes until crust is golden brown.

Nutrition Facts : Calories 130.8, Fat 8.4, SaturatedFat 4.8, Cholesterol 26.8, Sodium 358.7, Carbohydrate 8.7, Fiber 3.7, Sugar 3.9, Protein 6.7

CLAMS OREGANATA



Clams Oreganata image

Make and share this Clams Oreganata recipe from Food.com.

Provided by Phil Franco

Categories     European

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

2 garlic cloves, minced
1/4 cup extra virgin olive oil
4 whole plum tomatoes, drained, seeded, and coarsely chopped
2 tablespoons minced fresh oregano
3 lbs very small clams (1-inch, scrubbed well)
1/2 cup toasted breadcrumbs
1 teaspoon finely grated fresh lemon zest

Steps:

  • Cook garlic in oil in a deep 4 to 6 quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute.
  • Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper.
  • Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high. Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)
  • While clams are cooking, toss together bread crumbs, zest, and remaining tablespoon oregano. Divide clams and pan juices among clam shells, then sprinkle with bread crumbs. Serve immediately. Serves 8.
  • Note: Larger hard-shelled clams such as littlenecks (2 to 2 1/2 inches in diameter) can be used, but cooking time will increase to 8 to 10 minutes.
  • That's it!

SCALLOPED TOMATOES AND ARTICHOKES



Scalloped Tomatoes and Artichokes image

Make and share this Scalloped Tomatoes and Artichokes recipe from Food.com.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1/2 cup finely chopped onion
1 (12 ounce) can whole tomatoes, drained
1 (14 ounce) can artichoke hearts, drained & rinsed
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried parsley
1/2 teaspoon lemon juice
1 tablespoon sugar
salt and pepper, to taste

Steps:

  • Heat olive oil in a skillet; add onion and saute until tender.
  • Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
  • Pour mixture into a shallow baking dish, and bake at 325º F.
  • for 15 to 20 minutes.

TOMATOES AND ARTICHOKE HEARTS



Tomatoes and Artichoke Hearts image

The beauty of this tasty salad is in its simplicity.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, halved lengthwise and sliced crosswise into 1/2-inch pieces
1 can (14 ounces) artichoke hearts, drained and halved
Coarse salt and ground pepper

Steps:

  • In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
  • Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g

SHRIMP OREGANATA



Shrimp Oreganata image

This is my fathers famous "shrimp oreganata" which he serves every holiday. It is his take on the classic "clams oreganata" and is easy to whip up, and sure to please.

Provided by Jolie at Food.com

Categories     High Protein

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb shrimp or 1 lb scallops, depending on preference
4 garlic cloves
1/4 cup olive oil (plus more for taste)
16 ounces fresh mozzarella balls
4 cups Italian style breadcrumbs

Steps:

  • 1. Start by cleaning shrimp if they are not already cleaned (de-vaining, removing tails).
  • 2. Brown garlic in the olive oil.
  • 3. Line the bottom of a baking sheet with breadcrumbs.
  • 4. Put down a layer of shrimp, covering the the bread crumbs. The shrimp don't need to be perfectly lined up, but there should be more shrimp than breadcrumbs.
  • 5. Liberally apply breadcrumbs to the top of shrimp so that they are fully submerged. You shouldn't have too much excess, but enough that the shrimp are barely visible.
  • 6. Spoon browned garlic and oil over the top breadcrumb layer. The crumbs don't need to be soaking, but the oil should be evenly spread over the shrimp and crumbs.
  • 7. Repeat by layering more shrimp, more breadcrumbs, and more oil.
  • 8. Place think slices of mozarella over the top layer, and place into an oven preheated to 350.
  • 9. Bake until cheese is fully melted and amber in color.

Nutrition Facts : Calories 971.7, Fat 45.8, SaturatedFat 18.2, Cholesterol 232.6, Sodium 2145.4, Carbohydrate 82.2, Fiber 4.9, Sugar 7.9, Protein 55.2

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