TOMATOES AND ARTICHOKE OREGANATA
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
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
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
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
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
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
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
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
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
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
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
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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