Marinated Artichoke Hearts With Green Olives And Mozzarella Recipes

MARINATED ARTICHOKE HEARTS WITH GREEN OLIVES AND MOZZARELLA

Marinated Artichoke Hearts with Green Olives and Mozzarella image

Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're in Italy.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 11

Ingredients

6 large globe artichokes (each about 8 ounces), tough or dry stems trimmed
1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 teaspoon pink peppercorns, lightly crushed
3 sprigs lemon thyme or regular thyme, plus more sprigs and flowers for serving (optional)
3 wide strips lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)
3 cloves garlic, thinly sliced (3 tablespoons)
Kosher salt and freshly ground pepper
1 cup mild green olives, such as Castelvetrano, pitted and halved
1 baguette, halved lengthwise
1 medium ball (8 ounces) salted fresh mozzarella
Hawaiian sea salt, for serving (optional)

Steps:

Fit a large pot with a steamer rack; add water until it reaches just below rack. Place artichokes in steamer, stem-sides up. (If necessary to fit, trim top third from each with a serrated knife.) Cover and bring to a boil, then reduce heat to medium and steam, adding more water as needed, until the tip of a knife slides in and out of stems easily, 30 to 35 minutes. Remove artichokes; when cool enough to handle, remove leaves and reserve for another use. Scoop out and discard chokes. Cut hearts into halves or quarters.
Combine oil, peppercorns, thyme sprigs, lemon zest, garlic, and 1 teaspoon kosher salt in a small saucepan over medium-high heat. Cook until bubbles form around edges; remove from heat. Stir in lemon juice, then artichoke hearts; let stand, tossing occasionally, until cool, about 30 minutes. Stir in olives. (Dish can be made to this point and refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
Preheat oven to 450 degrees. Brush cut sides of bread with oil; season with kosher salt and pepper. Place on a baking sheet; toast until golden brown on edges, about 8 minutes.
Arrange artichoke mixture on a platter with cheese. Garnish with thyme sprigs and flowers, sprinkle with Hawaiian or kosher salt, drizzle generously with oil, and serve with toast.

EASY MARINATED ARTICHOKES

Easy Marinated Artichokes image

Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.

Provided by KnifeForkandaSpoon

Categories Appetizers and Snacks

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon Italian seasoning
2 cloves garlic, chopped
1 (14 ounce) can quartered artichoke hearts, drained

Steps:

Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
Seal the container and shake to emulsify the mixture.
Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g

ARTICHOKE HEARTS IN OLIVE OIL

Artichoke Hearts in Olive Oil image

Make and share this Artichoke Hearts in Olive Oil recipe from Food.com.

Provided by Dinu9582

Categories Vegetable

Time 30m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 9

Ingredients

4 medium fresh artichokes
2 medium potatoes
2 small carrots
1 cup fresh peas
1 small onion
3 tablespoons olive oil
1/2 lemon
fresh dill
salt

Steps:

Cube the onions, potatoes and the carrots (1/4 inch thick).
Next, cut out artichoke hearts. Here is a great way to do it: http://localfoods.about.com/od/preparationtips/ss/ArtichokeHearts.htm. It has pictures as well. Remember to rub the artichoke heart with lemon to prevent it from turning brown.
In a pan sweat the onions in olive oil, then add other vegetables (including the artichoke hearts). Add salt and fry in low heat 5-6 minutes, stirring occasionally.
Pour water over the vegetables (enough to cover) and let it cook in low heat till the vegetables are all soft (15 minutes).
Once cooked put the artichoke hearts on a plate and fill the centers with the vegetables. Cover the top with a piece of fresh dill weed.
Serve cold.

Nutrition Facts : Calories 281.3, Fat 10.7, SaturatedFat 1.5, Sodium 146.9, Carbohydrate 42.9, Fiber 12.7, Sugar 4.8, Protein 8.9

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

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