ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
TOMATO AND ARTICHOKE TART
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
- Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.
- Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.
- Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.
- Cut into serving potions and serve hot.
TOMATO ARTICHOKE APPETIZERS
Tomato Artichoke Appetizers is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Karen Haldeman, 2nd Place, Ohio State Fair (Columbus, OH).
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into a ball; knead 10 times.
- Roll out dough 1/8 inch. Cut with 2-inch round cutter dipped in Bisquick mix. Place about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion; mix well. Spread each round with 1/2 teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another 1/2 teaspoon mayonnaise mixture. Place 1 slice tomato on each round, and top with 1 teaspoon mayonnaise mixture.
- Bake 10 to 12 minutes or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 190 mg, Sugar 0 g, TransFat 0 g
TUSCAN TOMATO ARTICHOKE SOUP
A hearty vegetarian soup with tomatoes, artichokes, and roasted red peppers.
Provided by megbus01
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
- Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
- Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 24.7 g, Cholesterol 11.1 mg, Fat 10.6 g, Fiber 5.6 g, Protein 10.7 g, SaturatedFat 3.1 g, Sodium 1309.6 mg, Sugar 7.3 g
CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA
A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.
Provided by CARRIE33
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
- Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
- Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
- Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g
TOMATO-ARTICHOKE SIDE DISH
At the heart of this recipe is plenty of flavor, according to Valree Augustine of Pisgah Forest, North Carolina. "The artichokes, tomatoes and other ingredients blend together so well that I often make a large recipe to take to potlucks I attend," she reports.-Valree Augustine, Pisgah Forest, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Drain artichokes, reserving 1 tablespoon marinade. In a small skillet, saute onions in reserved marinade until tender. Stir in sugar, basil, pepper and garlic powder. Add tomatoes and artichokes; heat through, stirring gently.
Nutrition Facts :
TOMATO AND ARTICHOKE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
- Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
TOMATO AND ARTICHOKE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Number Of Ingredients 12
Steps:
- Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke hearts while preparing the rest.
- In a large skillet over medium heat, add oil, garlic, and salt. Stir in red-pepper flakes, parsley, basil, salt, and black pepper, and saute, stirring for 5 minutes. Add vermouth, and cook for 2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced, about 5 minutes.
ROASTED TOMATO & ARTICHOKE PASTA
I have made this recipe 2x for company and it's a winner! I took liberty to add a couple ingredients (fresh basil, parmesan) and increase the amount of some of my favorites (Kalamata olives, artichoke hearts). Adjust ingredients to your liking. It's as colorful as it is tasty. Enjoy! Recipe from: Better Homes & Gardens
Provided by Chicagoland Chef du
Categories Vegetable
Time 35m
Yield 6 Cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F.
- Cook pasta according to package directions.
- Drain; return to pot. Toss with 1 T olive oil.
- In a bowl, toss artichoke hearts, tomatoes, olives, fresh herbs, crushed red pepper flakes with olive oil. Toss to coat.
- Roast tomato medley for 5-7 minutes or until the tomatoes are sizzling and begin to burst.
- Transfer pasta and tomato medley to a serving dish. Add fresh basil and parmesan cheese Toss to combine. Drizzle with a little olive oil if desired. Serve!
Nutrition Facts : Calories 483.5, Fat 22.4, SaturatedFat 4.8, Cholesterol 11, Sodium 373.7, Carbohydrate 57.4, Fiber 10.7, Sugar 4.5, Protein 15.6
TOMATOES AND ARTICHOKE HEARTS
The beauty of this tasty salad is in its simplicity.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g
FRESH TOMATO, OLIVE, ARTICHOKE
My daughter works at an Italian restaurant and brought home something similar to this. We experimented and here it is. I love the fact that this doesn't need to be cooked--it's so fresh! The better your tomatoes are, the better this will be. I like to use grape tomatoes or roma. Please feel free to adjust any ingredient amounts to your taste. I love the capers in this and will usually add more, and 1/4 C oil is plenty for me. Cook time is for your pasta. (You can add very thin slivers of sweet or red onion, though I haven't tried it).
Provided by Yogi8
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS
Categories Cheese Pasta Tomato Vegetable Vegetarian Quick & Easy Artichoke Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.
TOMATO-ARTICHOKE TOSS
A sprinkling of crumbled feta tops this very tasty mix of fresh spinach, sweet grape tomatoes, artichokes, and basil.
Yield Serves 6; 1/2 cup per serving
Number Of Ingredients 10
Steps:
- In a large bowl, toss together all the ingredients except the feta. Sprinkle with the feta.
- (Per serving)
- Calories: 33
- Total fat: 0.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 2mg
- Sodium: 124mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugars: 3g
- Protein: 2g
- Calcium: 25mg
- Potassium: 176mg
- 1 vegetable
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