Super Tuscan Panino With Soppressata And Marinated Artichokes Recipes

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SOPPRESSATA SANDWICHES



Soppressata Sandwiches image

Provided by Jeff Mauro, host of Sandwich King

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

ROBERT GALANO'S ARTICHOKES ITALIAN-GRANDMOTHER STYLE



Robert Galano's Artichokes Italian-Grandmother Style image

Provided by Marian Burros

Categories     appetizer

Time 1h15m

Yield 5 servings

Number Of Ingredients 8

5 fresh artichokes
2 to 3 cloves garlic, depending on size
10 tablespoons parsley
9 tablespoons olive oil
Salt to taste
Pinch of basil and oregano
Freshly ground black pepper
Bay leaf (optional)

Steps:

  • Cut stems off bottom of artichokes; peel and save. Pound bottom of each artichoke on table (not so hard that they squash) two or three times to open leaves. Cut off points of artichokes and snip side points with scissors.
  • Cut garlic into a total of 20 pieces. Punch (with finger or end of wooden spoon) one piece of garlic down into center of each artichoke (You may have to separate the leaves a bit with your fingers) and three more pieces between outside leaves.
  • Repeat with the parsley.
  • Cut stems in two and stuff one down each center like garlic and parsley. If stems are too long, cut off part.
  • Place artichokes in a pot so they gently touch the sides and each other. Be careful not to pour water into artiichokes; pour enough into pot to reach half way up the sides of the artichokes. Add three or four tablespoons olive oil, basil and oregano to water.
  • Add an additional tablespoon of olive oil to center of each artichoke. Season with salt and pepper.
  • Cover pot and cook over high heat until boiling; reduce heat to simmer. Simmer 45 minutes to one hour until a center leaf removes easily. Do not overcook. Drain and reserve liquid.
  • Serve at room temperature or chill overnight and bring to room temperature before serving.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 20 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 178 milligrams, Sugar 1 gram

TUSCAN ARTICHOKE PASTA



Tuscan Artichoke Pasta image

This dinner entree is one recommended by Joy Bauer, author of "Your Inner Skinny: Four Steps to Thin Forever." Her recipe calls for frozen artichoke hearts, but I am not sure if that is even available in my area, so I used some marinated artichoke hearts, from a jar, and left out the olive oil in the recipe. This recipe is good either warm or at room temperature.

Provided by threeovens

Categories     Beans

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 cup frozen artichoke hearts, thawed or 1/2 cup marinated artichoke hearts, drained
1 medium tomatoes, chopped
1/2 cup canned cannellini, rinsed and drained
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh basil, chopped
1 cup cooked penne
2 tablespoons parmesan cheese, grated

Steps:

  • Cut artichoke hearts in half, if desired.
  • Combine all ingredients, except cheese, and toss gently to coat pasta.
  • Sprinkle cheese on top and serve either warm or room temperature, your choice.

Nutrition Facts : Calories 518.4, Fat 18, SaturatedFat 3.9, Cholesterol 8.8, Sodium 166.1, Carbohydrate 74.4, Fiber 14.6, Sugar 3.7, Protein 18.2

TUSCAN MARINADE



Tuscan Marinade image

This marinade is particularly good with vegetables (see the following recipe) or with chicken paillard or flank steak. For chicken, pound four 6-to-8-ounce chicken breasts until they are 1/4 inch thick. Marinate in the refrigerator for 4 hours. Grill over hot coals until tender, about 2 to 3 minutes per side. For flank steak, marinate a 1 1/2-to-2-pound piece in the refrigerator for 8 hours. Grill over hot coals until medium rare, about 3 to 4 minutes per side.

Provided by Molly O'Neill

Categories     easy, condiments

Time 5m

Yield One cup

Number Of Ingredients 7

1/3 cup red wine
1/3 cup olive oil
2 cloves garlic, peeled and minced
1 tablespoon grated orange rind
1/2 cup minced sage leaves
1/4 cup minced rosemary leaves
1 tablespoon black peppercorns, crushed

Steps:

  • Combine all ingredients in a glass or ceramic bowl. Refrigerate in an airtight container for up to 3 days.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 0 grams

MONTEREY ARTICHOKE PANINI



Monterey Artichoke Panini image

Looking for a new sandwich idea? This wonderful combination of cheese, artichokes, spinach and tomatoes feels fresh and special. -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

4 slices sourdough or multigrain bread
4 slices Monterey Jack cheese (3/4 ounce each)
1/2 cup water-packed artichoke hearts, rinsed, drained and halved
1/2 cup fresh baby spinach
4 slices tomato
1 tablespoon butter, softened

Steps:

  • Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 416 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 855mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.

TUSCAN-STYLE ARTICHOKES



Tuscan-Style Artichokes image

This recipe is from "Weber's Art of the Grill: Recipes for Outdoor Living". Braising the artichokes first in olive oil, wine and herbs ensure they will be tender and flavorful.

Provided by Chef TraceyMae

Categories     Lunch/Snacks

Time 35m

Yield 12 pieces, 4 serving(s)

Number Of Ingredients 10

3 medium artichokes, 8-10 ounces each
1 -2 tablespoon lemon juice
1/2 cup olive oil
3 tablespoons white wine vinegar
1/4 cup dry white wine
3 large garlic cloves, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 450 degrees.
  • Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of 1 lemon, to avoid discoloring. With a small, sharp knife, scoop out and discard the hairy choke.
  • In a large saute pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the saute pan. Place the pan on a burner and bring the mixture to a boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total.
  • The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature.
  • Pick up the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away. Grill the artichokes directly over high heat, turning occasionally, until they are nicely browned, 4-5 minutes.
  • Serve warm.

Nutrition Facts : Calories 302.3, Fat 27.2, SaturatedFat 3.8, Sodium 310.7, Carbohydrate 12, Fiber 5.4, Sugar 0.3, Protein 3.4

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