Warm Marinated Artichoke Hearts With Olives And Feta Recipes

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WARM FETA DIP WITH ARTICHOKES



Warm Feta Dip with Artichokes image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 7

One 14-ounce can artichoke hearts, drained and finely chopped
5 ounces feta cheese, crumbled
3/4 cup mayonnaise
1/2 cup grated Parmesan
One 2-ounce jar pimientos, drained and diced
2 cloves garlic, minced
Sea salt pita chips, for dipping

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.

ARTICHOKE AND FETA TARTS



Artichoke and Feta Tarts image

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Appetizer     Bake     Easter     Vegetarian     Quick & Easy     Mother's Day     Feta     Artichoke     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup heavy cream
4 ounces feta, divided
Kosher salt, freshly ground pepper
1 (14-ounce [1 sheet] or 17.3-ounce [2 sheets]) package frozen puff pastry, thawed
All-purpose flour (for work surface)
2 (4-ounce) jars marinated artichoke hearts, drained, halved
2 tablespoons olive oil
1 large egg, beaten to blend

Steps:

  • Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
  • If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
  • Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
  • Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
  • Do Ahead
  • Tart can be made 2 hours ahead. Let stand at room temperature.
  • Variations:
  • The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
  • Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
  • Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
  • Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.

EASY MARINATED ARTICHOKES



Easy Marinated Artichokes image

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

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon Italian seasoning
2 cloves garlic, chopped
1 (14 ounce) can quartered artichoke hearts, drained

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

WARM MARINATED ARTICHOKE HEARTS WITH OLIVES AND FETA



Warm Marinated Artichoke Hearts with Olives and Feta image

Categories     Lemon

Number Of Ingredients 11

1 cup olive oil
2 cup jarred artichoke hearts packed in water, halved and patted dry
3 sprigs fresh thyme
1 Lemon zest from one lemon
1 tablespoon lemon juice
2 cloves garlic cloves, sliced thin
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/2 cup pitted kalamata olives, halved
1 cup feta cheese, cut into 1/2 in pieces (4 oz)
1 tablespoon minced fresh parsley

Steps:

  • 1. Heat 10-inch cast iron skillet over medium heat for 3 minutes. Add 1 tbsp oil and heat until shimmering. Add artichokes and 1/2 tsp salt and cook until spotty brown, 7 to 9 minutes. Stir in thyme sprigs, lemon zest, garlic, fennel seeds, and pepper flakes and cook until fragrant, about 30 seconds.
  • 2. Stir in olives and remaining oil. Reduce heat to low and cook until flavors meld and mixture is heated through, about 20 minutes.
  • 3. Discard thyme sprigs and lemon zest, if desired. Gently stir in feta and lemon juice and season with salt and pepper to taste. Sprinkle with parsley.

ARTICHOKE HEARTS IN OLIVE OIL



Artichoke Hearts in Olive Oil image

Make and share this Artichoke Hearts in Olive Oil recipe from Food.com.

Provided by Dinu9582

Categories     Vegetable

Time 30m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 9

4 medium fresh artichokes
2 medium potatoes
2 small carrots
1 cup fresh peas
1 small onion
3 tablespoons olive oil
1/2 lemon
fresh dill
salt

Steps:

  • Cube the onions, potatoes and the carrots (1/4 inch thick).
  • Next, cut out artichoke hearts. Here is a great way to do it: http://localfoods.about.com/od/preparationtips/ss/ArtichokeHearts.htm. It has pictures as well. Remember to rub the artichoke heart with lemon to prevent it from turning brown.
  • In a pan sweat the onions in olive oil, then add other vegetables (including the artichoke hearts). Add salt and fry in low heat 5-6 minutes, stirring occasionally.
  • Pour water over the vegetables (enough to cover) and let it cook in low heat till the vegetables are all soft (15 minutes).
  • Once cooked put the artichoke hearts on a plate and fill the centers with the vegetables. Cover the top with a piece of fresh dill weed.
  • Serve cold.

Nutrition Facts : Calories 281.3, Fat 10.7, SaturatedFat 1.5, Sodium 146.9, Carbohydrate 42.9, Fiber 12.7, Sugar 4.8, Protein 8.9

MARINATED ARTICHOKE HEARTS WITH GREEN OLIVES AND MOZZARELLA



Marinated Artichoke Hearts with Green Olives and Mozzarella image

Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're in Italy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11

6 large globe artichokes (each about 8 ounces), tough or dry stems trimmed
1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 teaspoon pink peppercorns, lightly crushed
3 sprigs lemon thyme or regular thyme, plus more sprigs and flowers for serving (optional)
3 wide strips lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)
3 cloves garlic, thinly sliced (3 tablespoons)
Kosher salt and freshly ground pepper
1 cup mild green olives, such as Castelvetrano, pitted and halved
1 baguette, halved lengthwise
1 medium ball (8 ounces) salted fresh mozzarella
Hawaiian sea salt, for serving (optional)

Steps:

  • Fit a large pot with a steamer rack; add water until it reaches just below rack. Place artichokes in steamer, stem-sides up. (If necessary to fit, trim top third from each with a serrated knife.) Cover and bring to a boil, then reduce heat to medium and steam, adding more water as needed, until the tip of a knife slides in and out of stems easily, 30 to 35 minutes. Remove artichokes; when cool enough to handle, remove leaves and reserve for another use. Scoop out and discard chokes. Cut hearts into halves or quarters.
  • Combine oil, peppercorns, thyme sprigs, lemon zest, garlic, and 1 teaspoon kosher salt in a small saucepan over medium-high heat. Cook until bubbles form around edges; remove from heat. Stir in lemon juice, then artichoke hearts; let stand, tossing occasionally, until cool, about 30 minutes. Stir in olives. (Dish can be made to this point and refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
  • Preheat oven to 450 degrees. Brush cut sides of bread with oil; season with kosher salt and pepper. Place on a baking sheet; toast until golden brown on edges, about 8 minutes.
  • Arrange artichoke mixture on a platter with cheese. Garnish with thyme sprigs and flowers, sprinkle with Hawaiian or kosher salt, drizzle generously with oil, and serve with toast.

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Top Asked Questions

What is the best marinated artichoke hearts?
Easy and good for you marinated artichoke hearts in an Italian olive oil lemon and herbs marinade that is gluten free and paleo. : In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine.
What to do with artichoke hearts and feta?
Pasta Salad with Artichoke Hearts and Feta is going to be your new favorite! Bow tie pasta loaded with artichoke hearts, feta cheese, crunchy bell pepper, red onion, tomatoes and black olives all tossed in a delicious Greek vinaigrette!
What is the best way to cook artichoke hearts?
Over low heat, combine artichoke hearts, olive oil, salt, thyme, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
How to make the best artichoke Parmesan?
In a medium size bowl whisk together the olive oil with the lemon juice, garlic and sea salt. Add the oregano, thyme and lemon zest and stir well to combine. Season to your taste with the sea salt, black pepper and red pepper flakes. Slice the artichoke hearts in quarters or halves and add them to the bowl with the marinade.

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