Looking for recipes using Jarred Marinated Artichoke Hearts?!
Looking for recipes using Jarred Marinated Artichoke Hearts?
I was given a huge jar of marinated Artichoke Hearts. I prefer the canned ones (not marinated) so..... if anyone has suggestions or recipes that I can try, please let me know.
Answers:
* Exported from MasterCook *
Veal Scaloppine with Artichokes and Lemons
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds veal -- cut thin
1/2 cup Italian bread crumbs
1 tablespoon extra virgin olive oil
2 tablespoons butter
2 cloves garlic -- minced
12 fluid ounces artichoke hearts -- marinated
1 1/2 cups chicken broth
1/2 cup dry vermouth
1/2 teaspoon dried marjoram
1 each bay leaf
4 each lemons
Directions
Dredge veal in seasoned flour or bread crumbs. Sauté veal in the butter and olive oil until golden brown on both sides. Remove from pan. Reduce heat and sauté garlic for about a minute, just to release fragrance-do not brown the garlic. Deglaze with vermouth, and add broth. Bring to a boil, and add marjoram and bay leaf. Reduce and simmer for about 5 minutes. Drain 3/4 of the marinade from the artichokes, and add the remaining ? marinade, with the artichokes, to the pan. Add the juice of one lemon, more or less, to taste. Adjust seasonings, and return veal to pan. Heat one minute per side, and then turn off heat. Slice the remaining lemons, and use as garnish, dipping them in the extra marjoram. Twist them and lay over the top.
Tips
This recipe is freezer friendly. Have client thaw as usual, and heat in micro on full power in one minute bursts until hot throughtout.
Use the recipe with chicken, too.
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This is a great recipe. I made it for one client yesterday, and am making it for another one again tomorrow.
I put them on my homemade pizzas
you can always use them as a salad.slice them in half add crab, dries tomatoes, asparagus and greens ..make a dressing with olive oil and lemon and herbs. or warm : slice them in half, saute a small onion with olive oil and add the articokes..while warm add natural yogurt with garlic over them and serve (,f u dont prefere yogurt add sour cream or melted cheese and bake in oven). they are very good for the liver :)
Here is my recipe for Italian salad:
1 lb of fusili, cooked al dente
1 large jar of gardinera, very roughly chopped
1 small can of black olives, sliced
5 or 6 marinated artichoke hearts, chopped
2 roasted red peppers, chopped
1 medium red onion, chopped
3 stalks of celery, chopped
1 small imported salami, cubed
8 oz. of fresh mozzarella, or good provolone, cubed
Combine ingredients in a large bowl & toss. Refrigerate until serving.
I sometimes add sliced hot cherry peppers stuffed with prosciutto and cheese.
Dressing:
Olive oil
Red wine vinegar, and a bit of the gardinera liquid
Oregano
Salt
Pepper
Toss with dressing immediately before serving.
Get some penne pasta, a jar of black olives, two medium vine rippened tomatoes, a bottle of Italian dressing, basil (fresh would be best...but hey we are working with a jar of Artichokes here), and some feta cheese. Cook the pasta - drain and rinse with cold water. Dice up your artichokes, olives, tomatoes and mix with the pasta. Put in 3/4 cup of the dressing or whatever to your liking and mix everything together. Crumble some feta cheese (or moz. if you prefer) on top and now you have some really good pasta salad. Serve it next to a big juicy steak if you are a meat eater or a veggie burger if you are a vegetarian.
YUM
Chicken with Artichokes
Chicken with artichoke hearts, served with noodles or rice.
INGREDIENTS:
1 jar (6 ounces) marinated artichoke hearts, drained and quartered, reserve liquid
4 chicken breast halves, bone-in
salt and pepper
1 can condensed cream of mushroom soup
1 can (8 ounces) tomato sauce
1 teaspoon sugar or sugar substitute
hot cooked rice or noodles
PREPARATION:
Sprinkle chicken breast halves with salt and pepper. In a large skillet, cook chicken in the reserved artichoke liquid until chicken is golden brown, about 15 minutes. Drain off excess fat. In a bowl, combine artichoke quarters, soup, tomato sauce, and sugar; stir to blend.
Pour artichoke mixture over chicken in skillet; cover and simmer for 30 to 35 minutes, stirring occasionally. Serve over hot cooked rice or noodles.
Chicken breasts with artichokes serves 4.
Spinach and Artichoke Casserole
serves 4
preheat oven to 350°
20 ounces frozen spinach, thawed and drained
OR 2 pounds fresh spinach, blanched and chopped
1 pound mushroom, sliced
1 medium onion, chopped
2 cups marinated artichoke hearts, with liquid
5 eggs or 1 cup thick white sauce or soy white sauce
1 clove garlic, crushed
3/4 cup Parmesan cheese
3/4 cup Cheddar cheese, Monterey jack or queso quesadilla, shredded
salt and pepper to taste
paprika to taste
dash thyme
Defrost and drain spinach, squeezing out excess moisture. Saut??? mushrooms and onion. Drain artichoke hearts. Slightly beat eggs, if used. Combine all ingredients. Heat covered in a nonstick-sprayed casserole at for 30 - 40 minutes.
I'd add it to salad or serve it on toast - first drain off the salt water, add lemon juice and a good pinch of black pepper, then arrange over some delicious bread or toast. A mix of cold - the artichokes - and hot (toast) is a treat.