FETA-AND-DILL-STUFFED ARTICHOKES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h
Yield Makes 12 halves
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2-inch pieces (you should have 4 cups). Spread in a single layer on a rimmed baking sheet; dry in oven, 10 to 15 minutes. Let cool.
- Stand artichokes in a saucepan just large enough to hold them. Add water until 3/4 inch up sides of pan; bring to a boil. Reduce to a simmer, cover, and steam until artichokes are tender, 30 to 35 minutes. (Add more water as needed.) Transfer to a plate; let cool, then slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.
- Preheat oven to 375 degrees. In a bowl, combine bread, oil, cheese, dill, and broth. Season mixture and insides of artichokes with salt and pepper. Divide stuffing among artichokes, mounding tops; drizzle with oil. Place in an oiled baking dish; bake until heated through and tops are golden brown, about 25 minutes. Drizzle with more oil, top with dill sprigs, and serve.
FETA-STUFFED ARTICHOKE BOTTOMS
This is just a simple, fun recipe by Sandra Lee. I have made these for appetizers before, but have also enjoyed them for lunch. There are few ingredients and cook time is pretty brief. I just love the flavor combination. I hope you enjoy these little bites!
Provided by LifeIsGood
Categories Cheese
Time 12m
Yield 15 pieces
Number Of Ingredients 5
Steps:
- Preheat your broiler.
- Line a cookie sheet with aluminum foil.
- Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
- Place the artichoke bottoms on the prepared cookie sheet.
- Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
- Broil for about 7 minutes, or until the tops are golden.
- Enjoy!
WARM FETA DIP WITH ARTICHOKES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.
BAKED STUFFED ARTICHOKES
Provided by Florence Fabricant
Categories dinner, appetizer, main course
Time 1h10m
Yield 4 main dish servings or 6 to 8 first-course servings
Number Of Ingredients 17
Steps:
- Heat two tablespoons of the olive oil in a large skillet. Add the onion and saute until tender. Add the garlic and pine nuts and saute for another minute or so. Stir in the meat, breaking it up with a fork. Cook it, stirring until it has lost its redness.
- Add the dill, oregano, cumin and salt and pepper to taste. Stir in the vermouth and tomato paste and cook for five minutes. Remove from heat, stir in three tablespoons of the cheese and set aside.
- For the sauce, melt the butter in a heavy saucepan. Stir in the flour and cook for several minutes. Add the milk, stirring constantly with a whisk, and continue to cook over medium heat until the sauce is thick and smooth. Season with nutmeg and salt to taste.
- Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Each artichoke should have a fairly large center cavity.
- Preheat oven to 400 degrees. Brush the outside of the artichokes with the remaining olive oil and arrange them in an oiled baking dish. Spoon a little of the sauce into each artichoke and then fill each almost to the top with the meat mixture.
- Spoon the rest of the sauce on to the top of each artichoke and sprinkle each with remaining cheese. Bake until the topping is lightly brown, about 45 minutes.
Nutrition Facts : @context http, Calories 867, UnsaturatedFat 32 grams, Carbohydrate 35 grams, Fat 62 grams, Fiber 11 grams, Protein 43 grams, SaturatedFat 23 grams, Sodium 1243 milligrams, Sugar 10 grams, TransFat 2 grams
FETA ARTICHOKE BITES
You can prepare the flavorful topping for this appetizer ahead of time. Then spread onto slices of bread and broil for a fast, festive snack.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 12 servings.
Number Of Ingredients 6
Steps:
- Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour. , Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ARTICHOKE AND FETA-STUFFED CHICKEN BREASTS
These stuffed chicken breasts are super simple and tasty. I love to serve them with a Greek salad.
Provided by Cheryl Barnes
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.
- Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 350.7 calories, Carbohydrate 2.1 g, Cholesterol 136 mg, Fat 16.1 g, Fiber 0.6 g, Protein 46.9 g, SaturatedFat 5.1 g, Sodium 284.2 mg, Sugar 0.7 g
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