MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
EASY MARINATED ARTICHOKES
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
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
CHICKEN WITH ARTICHOKES AND MUSHROOMS
Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
- Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
- Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
- Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
- Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g
MARINATED ARTICHOKES AND MUSHROOMS
This is an incredibly easy salad to make and it tastes fabulous. When I saw it I didn't think it could be so good considering it uses tinned vegetables but try it for yourself and you will see! Note that it needs at least 4 hours to marinade.
Provided by joanna_giselle
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain the mushrooms and artichokes well.
- Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
- Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
- Serve with crusty bread, sliced tomatoes and feta cheese.
MARINATED ARTICHOKE HEARTS & MUSHROOMS
As an appetizer, I serve this on a lettuce bed but its also a great side salad (for non-picky eaters)! It needs to marinate for at least 8 hours.
Provided by CountryLady
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain artichoke hearts thoroughly& cut into quarters.
- Combine next 8 ingredients in a large bowl until well blended.
- Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
- Stir or toss mixture occasionally.
Nutrition Facts : Calories 339, Fat 27.6, SaturatedFat 3.8, Sodium 1218.1, Carbohydrate 21.7, Fiber 8.2, Sugar 5.2, Protein 7.2
FRIED MARINATED ARTICHOKES
Steps:
- Heat 1/2 inch vegetable oil in a deep skillet over medium heat.
- Whisk together the flour and salt in a large bowl. Slowly pour in the beer, whisking to make a smooth batter. Whisk in the lemon zest.
- Dredge the artichokes in the batter, and let the excess drip back into the bowl. When the oil is ready, fry the artichokes, in batches, until batter is crisp and golden, about 5 minutes per batch. Drain on paper towels, and season with salt. Serve hot, with rémoulade for dipping.
ARTICHOKE & MUSHROOM TOASTS
Our winters can get cold here, so I like to warm up holiday guests with oven-fresh appetizers. Crunchy bread slices are topped with mushrooms, artichokes and a blend of cheeses. -Nancy Mueller, Bloomington, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.
Nutrition Facts : Calories 118 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS
Categories Mushroom Olive Onion Pepper Vegetable Appetizer Marinate Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
- Transfer mixture to bowl and serve.
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