ARTICHOKE HERB RECIPES

Name: Parmesan Chicken with Artichoke Hearts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings.
Cuisine: Mediterranean
Ingredients: 4 boneless skinless chicken breast halves (6 ounces each); 3 teaspoons olive oil, divided; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered; 1 medium onion, coarsely chopped; 1/2 cup white wine or reduced-sodium chicken broth; 2 garlic cloves, chopped; 1/4 cup shredded Parmesan cheese; 1 lemon, cut into 8 slices; 2 green onions, thinly sliced

PARMESAN CHICKEN WITH ARTICHOKE HEARTS - TASTE OF HO…

Parmesan Chicken with Artichoke Hearts - Taste of Ho… image

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced

Steps:

Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 339 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 667mg sodium, CarbohydrateContent 18g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 42g protein. Diabetic Exchanges 5 lean meat

HOT CRAB-AND-ARTICHOKE DIP - SOUTHERN LIVING

Hot Crab-and-Artichoke Dip - Southern Living image

Creamy crab dip always steals the show.

Provided by Karen Schroeder-Rankin

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 ounces cream cheese
¼ cup mayonnaise
2 scallions, chopped (about 3 Tbsp.)
¾ teaspoon Old Bay seasoning
¾ teaspoon Worcestershire sauce
¾ teaspoon hot sauce (optional)
1 teaspoon lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided
½ cup finely chopped artichoke hearts (from 1 [14-oz.] can)
4 ounces lump crabmeat, drained, picked over, and squeezed dry
1 ounce low-moisture mozzarella cheese, shredded (about ¼ cup)
2 ounces Parmesan cheese, shredded (about ¾ cup), divided
Crackers and Belgian endive leaves, for serving

Steps:

Preheat oven to 350°F. Lightly coat a 1-quart gratin baking dish with cooking spray. Microwave cream cheese in a large microwavable bowl on HIGH until very soft, about 20 seconds. Stir in mayonnaise, scallions, Old Bay, Worcestershire sauce, hot sauce (if desired), and lemon zest until well blended. Gently fold in lemon juice, artichokes, crabmeat, mozzarella, and ⅔ cup of the Parmesan. Spread mixture evenly in prepared baking dish; sprinkle with remaining Parmesan (about 1 ½ tablespoons).
Bake until dip is hot throughout and bubbly around edges, about 25 minutes. Let stand 5 minutes. Serve with crackers and endive leaves.

More about "artichoke herb recipes"

PARMESAN CHICKEN WITH ARTICHOKE HEARTS - TASTE OF HO…

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
From tasteofhome.com
Reviews 4.1
Total Time 40 minutes
Category Dinner
Cuisine Mediterranean
Calories 339 calories per serving

Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

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With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 112 calories per serving

In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack.

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Total Time 30 minutes
Category Dinner
Cuisine Mediterranean
Calories 107.5 kcal per serving

Remove from oven and top with fresh parsley. Squeeze with lemon juice, if desired!

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GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS RECIPE ...

From foodnetwork.com
Reviews 4.9
Total Time 40 minutes
Category main-dish

Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

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TOMATO-HERB FOCACCIA RECIPE: HOW TO MAKE IT

In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack.

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CHICKEN THIGHS WITH ARTICHOKE HEARTS AND FETA CHEESE ...

Remove from oven and top with fresh parsley. Squeeze with lemon juice, if desired!

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GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS RECIPE ...

From foodnetwork.com
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Category main-dish

Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

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