Herbed Artichoke Cheese Tortellini Recipes

CHEESY ARTICHOKE CROSTINI

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes.
• In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart.
• Bake until the Parmesan is melted, about 10 minutes. Serve warm.

HERBED ARTICHOKE CHEESE TORTELLINI

Steps:

• Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes. , In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions., Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

HERBED ARTICHOKE CHEESE TORTELLINI

Steps:

• Drain tomatoes, reserving 2/3 cup juice; set aside.
• Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
• Cook tortellini according to package directions.
• Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
• Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
• Drain tortellini; add to tomato mixture.
• Stir in the olives, salt and reserved artichokes; heat through.
• Sprinkle with cheese.

HERBED GRILLED ARTICHOKES

Steps:

• Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. Remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. Refrigerate until ready to serve.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Lightly coat the cooled artichoke halves with cooking spray. Cook artichoke halves on grill until edges are slightly charred. Drizzle with melted butter to serve.

CREAMY HERB TORTELLINI

Steps:

• Cook tortellini according to package directions.
• While the tortellini is boiling, heat the butter in a small skillet over medium low heat. When butter is almost fully melted, add the herbs, onion and garlic.
• Continue to cook, stirring occasionally, for 2 minutes. You don't want it to sizzle, you are just warming them in the butter, so the low heat is important.
• Put the creme fraiche in a serving bowl large enough to hold the tortellini. Add the warm butter herb mixture and stir to combine - it doesn't have to be stirred to a smooth consistency, the hot pasta will take care of that.
• Drain the pasta and add to the serving bowl, mixing well to coat pasta. Season with salt and pepper to taste and serve.