CAN OF ARTICHOKE HEARTS RECIPES
MARINATED ARTICHOKE HEARTS RECIPE • CIAOFLORENTINA
Easy and good for you marinated artichoke hearts in an Italian olive oil lemon and herbs marinade that is gluten free and paleo.
Provided by Florentina
Categories Appetizer
Prep Time 10 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine. Season to your taste with the sea salt, black pepper and red pepper flakes.
- Slice the artichoke hearts in quarters or halves and add them to the bowl with the marinade. Give them a gentle toss to coat all over. Taste and adjust seasonings again. Transfer to a lidded container or jar and refrigerate for at least 2 hours or overnight.
- Bring to room temperature about 20 minutes before serving.
Nutrition Facts : Calories 164 kcal, CarbohydrateContent 3 g, ProteinContent 1 g, FatContent 18 g, SaturatedFatContent 2 g, SodiumContent 158 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 15 g, ServingSize 1 serving
EMMANUEL'S BAKED ARTICHOKE HEARTS RECIPE | RACHAEL RAY ...
Provided by Rachael Ray : Food Network
Categories side-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
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From recipestonourish.com
Reviews 4.4
Total Time 1 hours 10 minutes
Cuisine American
Calories 251 calories per serving
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From marthastewart.com
Reviews 3.2
Category Appetizers
From marthastewart.com
Reviews 3.2
Category Appetizers
- Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
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CHICKEN THIGHS WITH ARTICHOKE HEARTS AND FETA CHEESE ...
Chicken Thighs with Artichoke Hearts and Feta Cheese is made with just a few ingredients and is ready in less than 30 minutes! Perfect with a salad on the side for a quick, weeknight meal!
From skinnytaste.com
Reviews 4.9
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Category Dinner
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Calories 107.5 kcal per serving
From skinnytaste.com
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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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With its layers of leaves and flavoursome heart, this vegetable works in a variety of savoury recipes.
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WARM SPINACH-ARTICHOKE DIP RECIPE - BETSY ANDREWS | FOOD ...
Filled with four kinds of cheese and plenty of tender artichoke hearts, this dip is creamy with a crisp, golden top. Be sure to drain the thawed frozen spinach well to avoid excess water, which can break the cheese sauce.
From foodandwine.com
Total Time 40 minutes
Category Dips
From foodandwine.com
Total Time 40 minutes
Category Dips
- Preheat oven to 400°F. Stir together cream cheese, Gouda, mozzarella, spinach, artichoke hearts, scallions, mayonnaise, garlic, salt, and cayenne pepper in a medium bowl until smooth. Spoon into a 1-quart baking dish; sprinkle top evenly with Parmesan. Bake in preheated oven until browned and bubby, about 25 minutes. Serve with crostini or tortilla chips.
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Ree Drummond's hot spinach artichoke dip recipe is one for the books! It's so creamy, delicious, and only takes 30 minutes to make.
From thepioneerwoman.com
Total Time 30 minutes
Category appetizers, comfort food, main dish, snack
Cuisine American, Comfort Food
From thepioneerwoman.com
Total Time 30 minutes
Category appetizers, comfort food, main dish, snack
Cuisine American, Comfort Food
- Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly. Serve with pita wedges, chips, or crackers!
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Reviews 4.6
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- Transfer dip to bread bowl. (If it doesn’t all fit, serve remaining dip on the side or refill bread bowl as it gets eaten.) Top with Parmesan and a crank of pepper. Serve with toasted bread pieces or chips of your liking—don’t snooze on Stacy’s pita chips if you can find them.
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I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. —Judy Armstrong, Prairieville, Louisiana
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 25 minutes
Category Dinner
Calories 252 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 25 minutes
Category Dinner
Calories 252 calories per serving
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Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Cuisine american
Calories 396 per serving
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
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Calories 396 per serving
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From pillsbury.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 210 per serving
From pillsbury.com
Reviews 5
Total Time 1 hours 15 minutes
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Mar 26, 2019 · For one can of artichoke hearts, I use ½ cup olive oil and ¼ cup lemon. Taste the marinade and adjust accordingly. Depending on the jar you use and how tightly you pack the …
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It is much more time and cost efficient to use frozen or canned artichokes. One 9 oz. box frozen = one 8 oz. jar = one 14 oz. can = hearts from 6 fresh artichokes. Frozen. The key to using frozen hearts in most recipes is that they must be defrosted and drained of any …
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