Roasted Artichoke Hearts And Fennel With Tomatoes And Black Olives Recipes

ROASTED ARTICHOKE HEARTS PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
• Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

ROASTED FENNEL AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
• Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

FRESH TOMATO, OLIVE, ARTICHOKE

Steps:

• Mix all ingredients, taste, and adjust seasonings to your liking.
• Put aside to let flavors blend (not in frig!) while you cook up your pasta.
• Angel hair works best for this.
• I would use 8 oz, but then I like LOTS of flavor so for some 16 oz of pasta may be fine.
• When pasta is done, drain, then immediately toss with tomato mixture.
• Add more oil if needed.

ROASTED VEGETABLE MEDLEY WITH ARTICHOKE HEARTS AND MUSHROOMS

Steps:

• Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat.
• Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.
• Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).
• Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley.
• Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.
• If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.
• Serve hot.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
• While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
• Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
• Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
• Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
• Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

TOMATOES AND ARTICHOKE HEARTS

Steps:

• In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
• Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.

ROASTED ARTICHOKE AND FENNEL WITH TOMATOES AND BLACK OLIVES

Steps:

• Preheat oven 425 degrees. Bring a pot of salted pasta water to a boil. Cut of the top 1/3 of each artichoke and rub with lemon to prevent discoloration. Remove the tough outer leaves, peel stems, and remove the inside fuzzy choke with a pairing knife. Slice off stems and place artichoke upright onto a piece of foil. Pull open each artichoke, and drizzle with some lemon juice and olive oil. Sprinkle the artichokes with half of the minced garlic and insert 1/2 tablespoon of butter into each one. Salt and pepper. Seal up 2 artichokes per packet. Double wrap each one and place on top shelf in oven. Cook for 30 minutes. Slice fennel into 2 inch pieces and toss with a little olive oil and salt and pepper. Spread onto a cookie sheet and roast on 2nd self for 20 minutes. Or, until golden in color, and set aside. At the same time, toss the cherry tomatoes with some olive oil, salt and pepper. Roast them in a pie dish for 20 minutes, and set aside. When the artichokes have cooled a bit, remove the leaves and set aside, or have something to dip them into. Save any remaining liquid for the sauce. Cut the hearts into 1 inch pieces, and set aside. Bring a 12 inch skillet or wok to medium heat, and add 2-3 tablespoons of the oil. Add the garlic and stir. When the garlic begins to change color, add the wine. Reduce wine slightly, before adding in stock. Add the stock, both tomatoes, fennel, olives, and artichoke hearts with any juice set aside. Squeeze in any remaining lemon juice. Simmer on medium low for 15 minutes. Adjust for salt and pepper. Bring pasta to a boil and cook until al dente. Toss the pasta with sauce, and fresh parsley. Serve with fresh grated parmesan cheese.

ROASTED ARTICHOKE HEARTS AND FENNEL WITH TOMATOES AND BLACK OLIVES

Steps:

• Preheat oven 425. Remove top 1/3 of each artichoke. Rub with lemon to prevent any discoloration. Remove outer tough leaves, and the fuzzy inside choke with a pairing knife. Peel and slice off stem, and set aside. Place artichoke on top of piece of heavy duty foil, large enough to hold 2 artichokes along with their stems sealed tightly as a packet. Pull open each artichoke and insert ½ tablespoon of butter and sprinkle with ½ the minced garlic, salt, and pepper. Then, drizzle with lemon, olive oil. Tightly enclose 2 artichokes to each foil packets, so that there are three packets all together. Double wrap them so that there is no leakage in the oven. Put each packet on the top oven self and allow it to roast for 30 minutes. Toss the fennel in a bowl with salt and pepper. Lay them onto a rimmed sheet pan and roast on the middle shelf for 20 minutes. Do the same with the cherry tomatoes and place in a pie dish on the middle shelf next to the fennel for 20 minutes. Bring a pot of salted pasta water to a boil. When the artichokes come out of the oven, open the packets allowing them to cool faster. When cool enough to handle, remove the leaves and stems and set them aside for another use. Cut up the hearts into 1 inch pieces and place them inside any remaining juice from the foil packets. Bring a 12" sauté pan to medium heat and add 2-3 tablespoons of the oil. Add the minced garlic and when it begins to color, add the wine. Allow the wine to reduce slightly before adding the stock. Add the stock, both tomatoes, olives, fennel, and artichokes with any remaining juice. Adjust for salt and pepper. Squeeze in any remaining lemon juice. Allow the sauce to simmer on medium low for 15 minutes. 10 minutes before serving, add the pasta to the water and cook until al dente. Save about a ½ cup of pasta water just in case. Drain the pasta and toss with the sauce. Add parsley. Add some of the pasta water if needed. Serve it with freshly grated cheese.