Broccoli With Artichoke Hearts Recipes

ZESTY BROCCOLI AND ARTICHOKES

Zesty Broccoli and Artichokes image

We grow a lot of broccoli in our garden, so I've experimented with different ways to prepare it. It tastes very good and is good for you.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups water
4 cups fresh broccoli florets
2 garlic cloves, minced
1 tablespoon olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

Steps:

In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside., In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS

Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs image

This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.

Provided by Kay Chun

Categories dinner, easy, casseroles, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1 small head broccoli (about 1 pound), tough stem discarded, head cut into 2-inch florets (about 4 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 (14-ounce) cans quartered artichoke hearts in water, drained (about 4 cups)
1/2 cup low-sodium chicken broth
2 tablespoons drained capers
2 tablespoons unsalted butter, melted
5 garlic cloves, thinly sliced
1/2 cup panko bread crumbs
2 tablespoons chopped fresh dill
Lemon wedges, for serving

Steps:

Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

ARTICHOKE CHICKEN CASSEROLE

Artichoke Chicken Casserole image

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Provided by JLGOEDDE

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g

BROCCOLI ARTICHOKE CASSEROLE

Broccoli Artichoke Casserole image

A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

3 packages (10 ounce each) frozen broccoli spears, thawed and drained
2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
1-1/2 cup mayonnaise
1/2 cup butter, cubed
1/2 cup grated Parmesan cheese
4 teaspoons lemon juice
1/2 teaspoon celery salt
1/2 cup slivered almonds, optional
2 tablespoons diced pimientos, optional

Steps:

Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside. , In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired., Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.

Nutrition Facts : Calories 362 calories, Fat 37g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 527mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

BROCCOLI WITH ARTICHOKE HEARTS

Broccoli With Artichoke Hearts image

Make and share this Broccoli With Artichoke Hearts recipe from Food.com.

Provided by Rita1652

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 head broccoli, cut into flowerets
1/2 teaspoon olive oil
1 pinch dried hot pepper flakes
3 garlic cloves, minced
1 (6 ounce) jar marinated artichoke hearts, drained and halved
1 lime, juice of

Steps:

Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes.
Plunge into cold water to stop cooking, drain and set aside.
Heat oil in skillet over medium heat.
Add hot peppers and garlic and cook 1 minute.
Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice.
Transfer to serving bowl and serve immediately.

Nutrition Facts : Calories 85.5, Fat 1.3, SaturatedFat 0.2, Sodium 76.5, Carbohydrate 16.9, Fiber 7.7, Sugar 3.2, Protein 5.7

BROCCOLI FLORET SALAD WITH ARTICHOKES

Broccoli Floret Salad with Artichokes image

Taste this tangy Broccoli Floret Salad with Artichokes! Marinate the broccoli florets in dressing and add some feta cheese for the perfect party side dish!

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 9 servings

Number Of Ingredients 7

Ingredients

1 pkg. (12 oz.) broccoli florets (5 cups), blanched
2 cups grape tomatoes, cut in half
1 can (14 oz.) quartered artichoke hearts, drained
1 pkg. (4 oz.) crumbled feta cheese
1/2 cup slivered red onions
1/2 cup sliced Kalamata olives
1/2 cup KRAFT Italian Roasted Red Pepper Dressing

Steps:

Combine ingredients.
Refrigerate 3 hours.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

ARTICHOKE HEARTS AU GRATIN

Artichoke Hearts au Gratin image

An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.

Provided by Lynn Mogilski

Categories Appetizers and Snacks Cheese

Time 26m

Yield 6

Number Of Ingredients 4

Ingredients

2 (10 ounce) cans artichoke hearts in water, drained
½ cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 18.7 g, Cholesterol 12.1 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 4.8 g, Sodium 1135.2 mg, Sugar 1.8 g

ARTICHOKE HEARTS WITH GARLIC, OLIVE OIL AND PARSLEY

Artichoke Hearts with Garlic, Olive Oil and Parsley image

Provided by Peggy Markel

Categories Garlic Herb Vegetable Side Vegetarian Quick & Easy Artichoke Spring Parsley Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients

3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed

Steps:

Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

Baked Broccoli-and-Artichoke Shells image

When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Pasta and Grains

Time 45m

Number Of Ingredients 11

Ingredients

8 ounces medium pasta shells
Kosher salt and freshly ground pepper
10 ounces broccoli, stalks peeled and sliced, florets separated
1/2 cup panko
1 cup grated Parmigiano-Reggiano
3 ounces thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1/3 cup unbleached all-purpose flour
3 1/2 cups whole milk
1 cup grated sharp white cheddar
1 can (14 ounces) quartered artichoke hearts, drained

Steps:

Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.

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