Artichoke Cornucopias Recipes

ARTICHOKE CORNUCOPIAS

Artichoke Cornucopias image

Thin mozzarella cheese and salami slices are wrapped in a cone shape around mustard-coated artichoke hearts for easy Italian-inspired appetizers.

Provided by My Food and Family

Categories Meal Recipes

Time 20m

Yield 16 servings

Number Of Ingredients 4

Ingredients

1 can (14 oz.) artichoke hearts, drained, quartered
1/4 cup GREY POUPON Dijon Mustard
16 KRAFT Slim Cut Mozzarella Cheese Slice s
16 slices OSCAR MAYER Hard Salami

Steps:

Toss artichokes with mustard.
Wrap 1 cheese slice and 1 salami slice around each artichoke quarter to resemble a cornucopia. Secure with toothpicks. Remove toothpicks before serving.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 6 g

POPCORNUCOPIA

Popcornucopia image

Provided by Food Network Kitchen

Time 20m

Yield 16 cups

Number Of Ingredients 12

Ingredients

6 tablespoons vegetable oil
1/2 cup popcorn kernels
12 sage leaves
Kosher salt
4 tablespoons unsalted butter
2 teaspoons poultry seasoning
2 cups roughly chopped pecans
2 cups crushed apple chips
1 1/2 cups dried cranberries
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme

Steps:

Heat 3 tablespoons vegetable oil with a few popcorn kernels in a large pot or Dutch oven over medium heat until one kernel pops. Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes.
Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and repeat with the remaining sage.
Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning. Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl. Drizzle with the butter mixture, season with salt and toss. Crumble the fried sage on top.

ARTICHOKE COUSCOUS

Artichoke Couscous image

This is a lovely appetizer or a really nice lunch course. Israeli couscous is much larger than the kind in the box; I get mine at the farmers market.

Provided by chia2160

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup water
1 (12 ounce) can vegetable broth
2 cups israeli couscous
24 large cooked shrimp
2 cups chopped tomatoes
1/2 cup crumbled feta (2 oz)
1 cup chopped flat leaf parsley
2 (6 ounce) jars marinated artichokes, undrained, cut in halves
salt & pepper

Steps:

Bring water and broth to a boil, stir in couscous, cover, reduce to simmer and cook 8 minutes, or until tender.
Pour into a large serving bowl, stir in remaining ingredients.

Nutrition Facts : Calories 314.4, Fat 3.6, SaturatedFat 2.1, Cholesterol 54, Sodium 391.6, Carbohydrate 54.5, Fiber 7, Sugar 2.7, Protein 16.5

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