RECIPES FOR ARTICHOKE BOTTOMS RECIPES

Name: Emmanuel's Baked Artichoke Hearts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained; 1 tablespoon extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish; 1/4 ripe lemon; 1 tablespoon butter; 3 cloves garlic, chopped; 6 flat anchovies fillets; 1 cup Italian style bread crumbs, 3 handfuls; 1/4 cup chopped flat leaf parsley; 1/4 cup grated Parmigiano-Reggiano, a couple of handfuls; Coarse black pepper

EMMANUEL'S BAKED ARTICHOKE HEARTS RECIPE | RACHAEL RAY ...

Emmanuel's Baked Artichoke Hearts Recipe | Rachael Ray ... image

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

Ingredients

2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
1 tablespoon extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 cloves garlic, chopped
6 flat anchovies fillets
1 cup Italian style bread crumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
Coarse black pepper

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.

MINI MUFFULETTA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mini Muffuletta Recipe: How to Make It - Taste of Home image

People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada

Provided by Taste of Home

Categories Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 3 dozen.

Number Of Ingredients 13

Ingredients

1 cup pimiento-stuffed olives, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 tablespoon balsamic vinegar
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 French rolls, split
1/2 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/2 pound thinly sliced cotto salami
1/4 pound sliced part-skim mozzarella cheese

Steps:

In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

Nutrition Facts : Calories 119 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 537mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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EMMANUEL'S BAKED ARTICHOKE HEARTS RECIPE | RACHAEL RAY ...

From foodnetwork.com
Reviews 4.1
Total Time 25 minutes
Category side-dish
Cuisine american

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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MINI MUFFULETTA RECIPE: HOW TO MAKE IT - TASTE OF HOME

People love these hearty little sandwich wedges. The recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Appetizers
Cuisine North America, Cajun
Calories 119 calories per serving

In a large bowl, combine the first 8 ingredients; set aside. Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard removed bread or save for another use)., Spread olive mixture over tops and bottoms of rolls. On roll bottoms, layer with hard salami, provolone cheese, cotto salami and mozzarella cheese. Replace tops. , Wrap tightly. Refrigerate overnight. Cut each into 6 wedges; secure with toothpicks.

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