Tomatoes And Artichokes Oreganata Food

ROASTED ARTICHOKE HEARTS PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
• Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

TOMATOES AND ARTICHOKE OREGANATA

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.

ARTICHOKE GRATINATA

Steps:

• Preheat the oven to 450 degrees F.
• Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
• Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

ZUCCHINI OREGANATA

Steps:

• In a large frying pan over medium high heat, heat olive oil. Add sliced zucchini and saute for 3 to 4 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer for 5 to 7 minutes or until zucchini is crisp-tender. Adjust seasoning with salt and pepper and serve.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

SCALLOPED TOMATOES AND ARTICHOKES

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

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.