Artichoke Focaccia Recipes

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ARTICHOKE FOCACCINI



Artichoke Focaccini image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 7

1 (16.3-ounce) can refrigerated biscuit dough (recommended: Pillsbury Grands)
3 tablespoon extra-virgin olive oil
1 teaspoon crushed garlic
1 teaspoon Italian seasoning (recommended: McCormick)
2 (6-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)
1 1/2 cups grape tomatoes, sliced in 1/2
1 cup crumbled blue cheese

Steps:

  • Preheat oven to 350 degrees F. Lightly spray baking sheet with cooking spray and set aside.
  • Unroll and separate biscuit dough. Pat each biscuit in to 1/4-inch thick rounds. Place on prepared baking sheet. Make "dimples" in each round with fingertips.
  • In a small bowl, combine olive oil, garlic, and Italian seasoning. Using a pastry brush, brush tops with olive oil mixture. Place 2 artichoke quarters on each round and about 5 grape tomatoes halves and top with 2 tablespoons crumbled blue cheese
  • Bake in oven for 13 to 15 minutes, or until golden brown.
  • Serve warm.

FRESH FOCACCIA WITH MARINATED CHICKEN AND SPINACH AND ARTICHOKE SPREAD



Fresh Focaccia with Marinated Chicken and Spinach and Artichoke Spread image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 33

4 boneless skinless chicken breasts
1/2 cup Balsamic Base, recipe follows (or balsamic vinegar)
5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained
1/2 cup sour cream
2 tablespoons mayonnaise
1 clove garlic, grated
1 lemon, zested and juiced
1 lemon, zested and juiced
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
One 6-ounce jar marinated artichoke hearts, drained
Fresh Focaccia, recipe follows
1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips
1 pound ball fresh mozzarella, sliced into 1/4-inch slices
2 cups arugula
4 cups balsamic vinegar
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
8 fresh basil leaves
5 sprigs fresh thyme
4 cloves garlic, crushed
1 large shallot, roughly chopped
2 cups warm water (105 to 110 degrees F)
1 tablespoon sugar
2 packages active dry yeast
4 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 1/2 tablespoons kosher salt
1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish
1 cup olive oil, plus more for brushing
8 thinly sliced rounds beefsteak tomato
2 tablespoons grated Parmesan

Steps:

  • For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
  • Preheat a grill pan or grill over medium-high heat.
  • Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
  • For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
  • For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!
  • Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
  • Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
  • In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
  • Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
  • Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
  • Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
  • Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
  • Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
  • Preheat the oven to 425 degree F and set a rack in the middle of the oven.
  • Bake the dough until golden brown, 35 to 40 minutes.

ARTICHOKE TETRAZZINI



Artichoke Tetrazzini image

Marinated artichokes are the centerpiece in this pasta dish. Recipe can be doubled for a larger crowd.

Provided by Gayle Wagner

Categories     Main Dish Recipes     Pasta     Tetrazzini Recipes

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
¼ cup chopped onion
2 tablespoons butter
⅛ teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
¼ cup grated Parmesan cheese

Steps:

  • Cook linguini in a large pot of boiling salted water until tender.
  • Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
  • Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 53.1 g, Cholesterol 42.8 mg, Fat 18.6 g, Fiber 3.9 g, Protein 17.1 g, SaturatedFat 9.4 g, Sodium 771.9 mg, Sugar 2.9 g

ARTICHOKE FOCACCIA



Artichoke focaccia image

Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 55m

Number Of Ingredients 6

500g strong flour
7g sachet fast-action yeast
1 heaped tsp salt
large bunch rosemary
285g jar artichoke antipasti in oil (we used Sacla)
50g freshly grated parmesan (or vegetarian alternative), plus extra for grating

Steps:

  • Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won't come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it's smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size.
  • Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.
  • When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9.
  • Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.

Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.38 milligram of sodium

ARTICHOKE FOCACCIA WITH ROSEMARY



Artichoke Focaccia with Rosemary image

Artichoke Focaccia with Rosemary is easy to make and will rival any focaccia from an Italian baker! Great for dipping into a fruity extra-virgin olive oil!

Provided by By: Carol | From A Chef's Kitchen

Categories     Breads and Muffins

Time 3h15m

Number Of Ingredients 12

2 tablespoons cornmeal
3 cups all-purpose flour (divided)
1 cup warm water
1/2 cup extra virgin olive oil (divided)
1 package fast-acting yeast ((also called rapid-rise))
1 teaspoon kosher salt (plus more as needed)
1 bag (12-ounce) frozen artichoke hearts (thawed and patted dry of excess moisture)
1 tablespoon chopped fresh rosemary
3 cloves garlic (minced)
1/4 cup freshly grated Parmesan cheese
Coarse sea salt
Good extra-virgin olive oil for dipping

Steps:

  • Line a large baking sheet with parchment paper. Sprinkle the cornmeal over the parchment paper and set aside.
  • Place 2 1/2 cups flour in a large mixing bowl. Make a well.
  • Pour water and 2 tablespoons oil into well. Sprinkle yeast and salt over the water.
  • Stir dough together with a spoon. (Dough will be ragged.)
  • Turn dough out onto a floured surface. Add 1/4 cup flour.
  • Knead dough for 6-8 minutes, adding very small amounts of flour as needed or until dough is smooth, soft and springs back from the touch.
  • Drizzle a small amount of olive oil into the mixing bowl and place dough in bowl. Turn dough so that it's covered with oil.
  • Cover with a clean kitchen towel and place in a warm place to rise for 60-90 minutes or until doubled in size.
  • Meanwhile, prepare artichoke combination: Combine artichoke hearts, rosemary, garlic, 3 tablespoons olive oil and salt to taste in a bowl. Set aside.
  • When the dough has doubled in size, cut the dough into four even pieces.
  • On a floured surface, roll each piece into a 6 to 7-inch circle and place on the prepared baking sheet.
  • Create a few "dimples" with your finger.
  • Sprinkle each circle evenly with Parmesan cheese.
  • Place even amounts of the artichoke combination on each of the circles, gently pressing it into the dough.
  • Cover with the towel and let rise again another 30 minutes.
  • Preheat oven to 375 degrees.
  • Bake for 25-30 minutes.
  • Sprinkle with coarse sea salt. Serve, dipped in good extra-virgin olive oil or other seasoned olive oil.

Nutrition Facts : ServingSize 1, Calories 633 kcal, Carbohydrate 77 g, Protein 13 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 4 mg, Sodium 689 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 23 g

ARTICHOKE-BRIE FOCACCIA



Artichoke-Brie Focaccia image

This recipe dresses up store bought focaccia and is presented layered with a gooey cheese filling. Taken from the BH&G magazine.

Provided by jonesies

Categories     Cheese

Time 30m

Yield 12 appetizers

Number Of Ingredients 5

8 ounces brie cheese (1 round)
1 (14 ounce) can artichoke hearts, water packed, drained and chopped
4 slices bacon, cooked, drained & crumbled
1 loaf italian focaccia bread, round loaf about 2 inches thick
fresh rosemary (optional)

Steps:

  • Split focaccia (to make a top and bottom, like a sandwich).
  • Place focaccia in a warm oven and heat just until crisp; remove and set aside.
  • Preheat oven to 400 degrees.
  • Trim and discard rind from cheese; cut cheese into large pieces.
  • Place in a medium microwave-safe bowl; microwave on high for 30 to 45 seconds or until cheese begins to melt.
  • Stir in artichoke hearts and bacon.
  • Microwave cheese mixture on high for 1 to 1 1/2 minutes or until heated through, stirring once or twice.
  • Spread mixture on focaccia bottom.
  • Place focaccia top over mixture.
  • Place on baking sheet.
  • Bake, uncovered, 8 to 10 minutes or until heated through.
  • Cut into 4 x 1 inch strips or wedges. Garnish with rosemary if desired.

Nutrition Facts : Calories 114.3, Fat 8.7, SaturatedFat 4.4, Cholesterol 24, Sodium 291.3, Carbohydrate 3.8, Fiber 1.8, Sugar 0.4, Protein 6

ARTICHOKE, TOMATO AND ASIAGO FOCACCIA



Artichoke, Tomato and Asiago Focaccia image

High moisture flat breads like focaccia can be temperamental when it comes to humidity. You may find you need to add more milk or flour to get the right consistency. The instructions are written with a beginner in mind; this recipe is not as intimidating as it looks. A quick note on measuring: I use sifted flour, and sift it right into the measuring cup. If you tend to scoop yours up out of the bag, start with less, as it may be more compacted.

Provided by EmmyDuckie

Categories     Yeast Breads

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 cup milk
1/2 teaspoon fast rising yeast
1 tablespoon olive oil
1 teaspoon salt
1/2 cup canned or jarred artichoke heart
1/4 cup sun-dried tomato, chopped
1/4 cup grated asiago cheese
1 tablespoon olive oil
1 teaspoon kosher salt

Steps:

  • Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
  • Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
  • Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
  • Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
  • Rinse and drain artichoke hearts, and finely chop.
  • Mix artichokes, tomatoes, and cheese, set aside.
  • The tomatoes will absorb any excess moisture from artichokes and soften nicely.
  • Let the dough rise until doubled, about 1 1/2 to 2 hours.
  • Scrape out onto a floured countertop or large cutting board.
  • Shape the dough into a rough rectangle.
  • Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
  • Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
  • Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
  • Place dough on a cookie sheet lined with parchment paper or silpat.
  • Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
  • Brush dough with olive oil. Use fingers to make several small dimples in bread.
  • Sprinkle with kosher salt, and more cheese if you like.
  • Bake for 15 minutes, rotating pan after 10 minutes.
  • Let cool slightly before cutting into squares.

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From budgetbytes.com


ARTICHOKE FOCACCIA — OLIVE WOOD VEGAN
2020-09-26 This focaccia seemed like an easy way to enjoy fresh seasonal artichokes that were picked just the other day. They go so well with these complimentary flavours including tomato, olive and rosemary. Delicious straight out of the oven or cut and toasted the next day dipped in olive oil. ⁣ Bread ⁣ * 500g bread flour ⁣ * 1 tablespoon of olive ...
From olivewoodvegan.com


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