Turkey Artichoke Tomato Tapas Recipes

CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART

Steps:

• Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside.
• Using a half-sheet pan as a guide, roll the Flaky Pastry Dough out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill.
• Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside.
• In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine.
• In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining.
• Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes.
• Top with the fresh herbs. Serve warm and immediately.
• Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
• Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
• Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
• Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
• If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

ZESTY TURKEY WITH ARTICHOKES

Steps:

• In a 5-quart slow cooker, stir together the carrots, tomatoes, artichoke hearts, onion, olives and garlic until combined. Sprinkle the turkey with salt and pepper to taste. Place the turkey and sausage on top of the vegetables in the slow cooker.
• In a medium bowl, whisk together the chicken broth, tomato paste, wine and oregano; pour over the turkey in the slow cooker.
• Cover and cook on low heat setting for 4 to 5 hours.

TURKEY CUTLETS WITH ARTICHOKES AND TOMATOES

Steps:

• Season Cutlets with your favorite rub or spice mix and allow cutlets to set for 20 minutes at room temperature.
• Heat a heavy skillet over high heat.
• Add olive oil and reduce heat to medium high. Add butter and swirl pan to mix and melt butter.
• When butter has melted add cutlets to pan and brown 2 minutes per side. Remove cutlets from skillet to a plate to rest.
• Carefully pour artichokes and marinade into the skillet and deglaze.
• Add onions and stir.
• Add cutlets back into skillet on top of artichokes and onions.
• Reduce heat to low and cover skillet.
• Simmer for 10 minutes.
• Just before serving add tomatoes on top of cutlets and cover for 3 minutes or so to warm but not cook the tomatoes.
• To serve drizzle lemon juice over dish while in the skillet.
• Serve 2 cutlets and vegetables to each diner.
• Garnish with Olive Tapenade.

SMOKED TURKEY MELTS WITH TOMATO-ARTICHOKE SPREAD

Steps:

• Preheat oven to 450°. Place the first 10 ingredients in a food processor; process until mixture resembles a paste. Spread over one side of each bread slice. Layer with red peppers, turkey and onion. Place on baking sheets; drizzle with vinegar. Cover loosely with foil., Bake 10 minutes. Uncover and top with cheese. Bake until cheese is melted, 3-5 minutes longer.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

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.

TURKEY RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES

Steps:

• Heat oil in large skillet over medium heat. Add onion; cook and stir 5 minutes, or until tender. Stir in rice; cook and stir 3 minutes, or until rice is golden. Stir in 1/2 cup of the broth. Cook and stir constantly 2 minutes, or until broth has been absorbed. Continue to cook and stir constantly, adding another 3-1/2 cups of the broth, 1/2 cup at a time, until completely absorbed.
• Stir in turkey, artichokes and tomatoes. Continue adding enough broth, 1/2 cup at a time, stirring until absorbed and rice is tender, but slightly firm in the center. Stir in 1/2 cup of the cheese, salt and pepper.
• Sprinkle with remaining 1/4 cup cheese and parsley, if desired.