Artichoke Hearts Romano Recipes

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ARTICHOKE HEARTS GRATIN



Artichoke Hearts Gratin image

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.

Provided by Chef John

Categories     Appetizers and Snacks     Vegetable

Time 35m

Yield 4

Number Of Ingredients 7

6 canned artichoke hearts, drained and halved
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
2 tablespoons dry bread crumbs
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
½ lemon, cut into wedges

Steps:

  • Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
  • Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
  • Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g

ARTICHOKE HEARTS ROMANO



Artichoke Hearts Romano image

I've enjoyed cooking all my life, and most of my endeavors are Italian. With a zippy marinara sauce for dipping, these golden, breaded artichoke quarters make a unique and popular appetizer. -Anthony Greco, Saylorsburg, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h35m

Yield 2 dozen (2 cups sauce).

Number Of Ingredients 20

6 large artichokes
SAUCE:
1/4 cup chopped onion
2 tablespoons olive oil
1 garlic clove, minced
1 can (16 ounces) crushed tomatoes
1/4 cup water
2 tablespoons dry red wine
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
FOR COOKING:
1 egg
1 tablespoon milk
1 cup seasoned bread crumbs
1 tablespoon grated Romano cheese
1 tablespoon minced fresh parsley
Dash pepper
1/4 cup canola oil

Steps:

  • Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves in the center pull out easily. , Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths., In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 101mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ARTICHOKES WITH ROMANO, CRACKED PEPPER AND OLIVE



Artichokes with Romano, Cracked Pepper and Olive image

Categories     Cheese     Vegetable     Appetizer     Steam     Artichoke     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 lemons, halved
4 artichokes (about 10 ounces each)
3/4 cup extra-virgin olive oil
3/4 cup grated pecorino Romano cheese
1 1/2 teaspoons cracked black pepper
3/4 teaspoon salt

Steps:

  • Squeeze juice from lemon halves into large bowl of cold water; add squeezed lemons. Cut off stem and top 3/4 inch of 1 artichoke and discard. Using scissors, trim sharp tips from leaves. Place artichoke in lemon water until ready to cook. Repeat with remaining artichokes. Drain artichokes and cook in large pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes. Drain artichokes well. (Can be prepared 8 hours ahead. Cover and refrigerate. Steam artichokes 10 minutes to rewarm before continuing.)
  • Mix extra-virgin olive oil, grated pecorino Romano cheese, 1 1/2 teaspoons black pepper and 3/4 teaspoon salt in small bowl to blend. Gently press artichoke leaves outward from center to open artichokes slightly. Pull out small purple-tipped leaves, then scoop out fibrous choke. Place 1 artichoke on each of 4 plates. Sprinkle artichoke cavities with salt and pepper. Drizzle 1 tablespoon cheese dressing over each artichoke. Divide remaining cheese dressing equally among 4 small ramekins; serve dressing with artichokes.

ROSE'S BAKED ARTICHOKE HEARTS



Rose's Baked Artichoke Hearts image

If you like stuffed artichokes, you'll love this delicious and easy way to serve them without all the work! Frozen hearts are SO much better than canned! When Martha Stewart Living editors were asked to choose their favorite holiday side dish from childhood, this was Lucinda Scala Quinn's first choice and her family's most sought after leftover. It came from her mother Rose, who got tired of stuffing all those artichokes for a crowd. Use crusty bread with texture for the breadcrumbs and cover the baking dish with parchment paper before wrapping with foil. They were prepared in 2 smaller baking dishes for photos only. Also, you could cut the artichokes smaller and serve as appetizers. So good!

Provided by ninja

Categories     European

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups fresh breadcrumbs (Italian or French bread, crusts included)
1/4 cup finely chopped fresh parsley
2 ounces parmesan cheese, grated
2 ounces pecorino romano cheese, grated
1 tablespoon italian seasoning (or mixed dried herbs like thyme, oregano, savory, etc.)
1 teaspoon coarse salt
fresh ground pepper
3 (9 ounce) packages frozen artichoke hearts, thawed and drained
2/3 cup extra virgin olive oil, more to oil the baking dish
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (about 2 lemons)
2 garlic cloves, minced (2 teaspoons)

Steps:

  • Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper.
  • Brush oil inside a 9x13" baking dish or long, shallow casserole. Spread artichoke hearts in a single layer in the dish. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap the bottom of the dish on the counter to settle the breadcrumb mixture.
  • Whisk oil, lemon zest and juice, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dish with parchment paper, then tightly with foil, and bake for 30 minutes.
  • Increase temperature to 375 degrees F. Uncover dish, and bake until breadcrumbs are golden brown, 20 to 25 minutes more. Serve immediately.

SPICY ROMANO CHICKEN WITH ARTICHOKE HEARTS & SUN-DRIED TOMATOES RECIPE - (4.3/5)



Spicy Romano Chicken with Artichoke Hearts & Sun-dried Tomatoes Recipe - (4.3/5) image

Provided by á-25138

Number Of Ingredients 16

SAUCE:
1 pint heavy cream
4 tablespoons butter
2 teaspoons salt
1 to 2 teaspoons pepper
1/4 cup Romano cheese
1/4 cup parmesan cheese
2 teaspoons cayenne pepper, or less to taste
MAIN:
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.
1 1/2 tablespoons melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 (7 to 8-ounce) precooked sliced grilled chicken (we also add equal amounts of sausage to ours...although shrimp, beef, and crab would be great too!)
1/8 cup sun-dried tomatoes, chopped
1 ounce heavy cream

Steps:

  • Sauce: Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside. Main: In a large skillet over medium heat, melt butter, then add mushrooms, and sun-dried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve. Recipe is easily doubled or tripled. Enjoy!

ARTICHOKE AND OLIVE FARRO SALAD



Artichoke and Olive Farro Salad image

Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.

Provided by Naz Deravian

Categories     dinner, lunch, grains and rice, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt (such as Diamond Crystal) and black pepper
1 cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
2 tablespoons red wine vinegar, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
1/3 cup pitted kalamata olives, sliced in half lengthwise
About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
1/2 cup crumbled feta
1/3 cup chopped fresh dill leaves
1/4 medium red onion, finely chopped (about ⅓ cup)
1/4 cup thinly sliced chives

Steps:

  • Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
  • Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
  • Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

ROMAN-STYLE ARTICHOKES



Roman-Style Artichokes image

Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h15m

Number Of Ingredients 11

1 lemon
6 artichokes (8 to 10 ounces each)
1/2 cup dry white wine
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup water
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes, plus more for sprinkling
2 tablespoons minced garlic (from about 5 cloves)
2 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh mint leaves

Steps:

  • Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.
  • Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.

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