ARTICHOKE CHEESE OVEN OMELET
Every Saturday for 10 years, my husband has gotten together with his " breakfast club"-good friends who take turns cooking for the group in their homes. The "boys" all love his cheesy artichoke omelet, and Jack appreciates the easy cleanup.
Provided by Taste of Home
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Spread salsa in a greased 9-in. deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired.
Nutrition Facts : Calories 256 calories, Fat 18g fat (11g saturated fat), Cholesterol 209mg cholesterol, Sodium 499mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
CHEESY ARTICHOKE OVEN OMELET
There are several yummy layers to this Cheesy Artichoke Oven Omelet: salsa, artichokes, cheese and eggs. Top with tomato rounds for a festive main dish brunch.
Provided by Allie Taylor
Categories Breakfast/Brunch
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter or grease a 10 inch quiche dish.
- Spread the salsa on the bottom.
- Distribute the chopped artichokes evenly over the salsa.
- Sprinkle parmesan over the artichokes.
- Sprinkle with the Monterey Jack and Cheddar cheeses.
- Blend the eggs in a blender 'til smooth.
- Add the sour cream to the eggs and blend until mixed.
- Pour the egg mixture over the cheeses.
- Float sliced tomato rounds on top of all, covering the whole surface.
- Bake uncovered 30-40 minutes, or until set.
- Cut into wedges and serve garnished with parsley or basil.
OVEN ROASTED ARTICHOKES
These fork-tender artichokes from Russ Crandall of The Domestic Man are a delicious addition to any feast.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
- Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
- As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
- Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
- To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!
Nutrition Facts : Calories 381.2 calories, Carbohydrate 11.1 g, Cholesterol 29.3 mg, Fat 36.1 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 7.6 g, Sodium 421.4 mg, Sugar 1.4 g
ARTICHOKE OMELETTE
Make and share this Artichoke Omelette recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter in 12 inch fry pan.
- Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper.
- Pour mixture over onions in pan and cover.
- Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check.
- Lay cheese over half of omelette.
- Flip other half of omelette over cheese half.
- Wait about 1 minute.
- Slide out of pan and serve hot.
Nutrition Facts : Calories 727.4, Fat 48.7, SaturatedFat 25.3, Cholesterol 640.5, Sodium 1591.6, Carbohydrate 28.6, Fiber 11.1, Sugar 3, Protein 45.8
ZIPPY CHEESE ARTICHOKE OVEN OMELET
Steps:
- Preheat oven to 350°F. Butter a 10-inch quiche dish. Spread the salsa on the bottom. Distribute the chopped artichokes evenly over the salsa. Sprinkle with the cheeses.
- Blend the eggs, add sour cream and seasonings. Pour the egg mixture over the cheese.
- Bake uncovered for 30-40 minutes. Cut in wedges and serve with tomato wedges and parsley sprigs.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED ARTICHOKES WITH OLIVES AND RICOTTA CHEESE
Provided by Geoffrey Zakarian
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
- Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
- Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
- In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
- Top the baked artichoke with the fried artichoke slices and tarragon serve.
THREE CHEESE ARTICHOKE DIP
This recipe originally came from a good family friend, but it didn't contain the artichokes. I added them on a whim years ago and have made it that way since. It is my go-to winter appetizer and is ALWAYS gobbled up!I have given out the recipe too many times to count so now I can just refer them to food.com! BTW, the reason you cannot use fat-free items in this recipe is because this dip is baked in the oven and fat free stuff does not hold up well during the cooking process and will usually separate.
Provided by taratee
Categories High In...
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Soften the cream cheese in the microwave. Add mayo and parmesan cheese and mix well. Add the rest of the ingredients, mix well and place in a pie dish or tart pan and bake at 350 until bubbly and toasty on top. Usually 25-30min. I serve it with pita chips. Yummm. .
Nutrition Facts : Calories 424.9, Fat 32.9, SaturatedFat 15.4, Cholesterol 83.4, Sodium 801.3, Carbohydrate 16, Fiber 3, Sugar 2.9, Protein 18.5
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