Zesty Artichoke Basil Sauce Recipes

ZESTY BROCCOLI AND ARTICHOKES

Steps:

• In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside., In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan.

SLOW COOKER PORK SHOULDER WITH ZESTY BASIL SAUCE

Steps:

• Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
• Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
• Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
• Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
• Do Ahead
• Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

ZESTY ARTICHOKE BASIL GRAIN BOWL RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
• In a large bowl, toss the carrots with the olive oil, Zesty spice blend, and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10-15 minutes, until cooked through and crispy.
• Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
• Make the dressing: In a blender, combine the champagne vinegar, pistachios, grapeseed oil, and water and blend until a semi-smooth consistency is reached. Season with salt and pepper to taste. Add the basil and pulse a few times to incorporate.
• Divide buckwheat groats between 2 bowls. Top with the carrots, feta, artichoke hearts, spinach, and basil. Drizzle over the dressing.
• Enjoy!

ZESTY CHICKEN WITH ARTICHOKES

Steps:

• Combine thyme, lemon peel, salt, and pepper; rub into chicken. Heat 2 teaspoons oil in nonstick skillet over medium heat. Brown chicken; remove and set aside.
• In same skillet, heat remaining oil. Saute onion and garlic until tender. Stir in artichoke hearts, wine, and olives.
• Return chicken to pan. Bring to a boil; reduce heat, cover, and simmer 6-8 minutes or until chicken is cooked through.
• Remove chicken from pan; cover and keep warm. Simmer sauce uncovered for 2-3 minutes or until most of the liquid has evaporated.
• Serve chicken with sauce.

DIPPING SAUCE FOR ARTICHOKES

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

ARTICHOKE-BASIL PASTA SAUCE

Steps:

• Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

ARTICHOKE BASIL PASTA SAUCE

Steps:

• Drain artichoke marinade into a 2 quart casserole; quarter artichokes and set aside.
• Add onion and garlic to marinade.
• Cover with a lid or plastic wrap and microwave on high 6 to 8 minutes, or until onions are tender.
• Drain juice from tomatoes into onion mixture.
• Coarsely chop tomatoes and add to onion mixture, along with tomato paste, artichoke hearts, and water.If using dried basil add it now too.
• Cover and microwave on high 8 minutes, or until bubbly hot.
• Stir in fresh basil if you're using it and serve over any variety of cooked pasta.
• Sprinkle with parmesan cheese and serve.

ZESTY ARTICHOKE BASIL SAUCE

Steps:

• In a 2 1/2-quart saucepan, heat the reserved marinade. Cook and stir the onion and garlic in the marinade for 2 to 3 minutes or until tender. Chop the artichoke hearts and add to the onion mixture with the tomatoes and juice, tomato paste, water, basil and salt. Break up the tomatoes. Bring to a boil, then reduce the heat to low, and simmer, uncovered, for 15 to 20 minutes. Variation: Savory Caper and Olive SauceEliminate the marinated artichoke hearts and basil. In a 2-1/2 quart saucepan, heat 2 tb of Olive Oil. Cook and stir the onion and garlic for 2 to 3 minutes or until tender. Add 3/4 cup sliced and quartered zucchini, tomatoes and juice, tomato paste, water, salt, 1/2 cup (2 1/4 oz can) of drained and sliced olives, and 2 tb of drained capers. Proceed as directed above.