FROZEN ARTICHOKE HEARTS RECIPES

ROSE'S BAKED ARTICHOKE HEARTS RECIPE | MARTHA STEWART

Rose's Baked Artichoke Hearts Recipe | Martha Stewart image

Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)

Steps:

Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
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.

LEMON CHICKEN WITH ARTICHOKE HEARTS RECIPE | AIDA ...

Lemon Chicken with Artichoke Hearts Recipe | Aida ... image

Provided by Aida Mollenkamp

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3 to 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

Steps:

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

Nutrition Facts : Calories 423 calorie, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 132 milligrams, SodiumContent 402 milligrams, CarbohydrateContent 11 grams, FiberContent 1 grams, ProteinContent 56 grams, SugarContent 1 grams

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