Artichoke Olive And Roasted Pepper Antipasto Recipes
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
CHICKEN, ARTICHOKES, ROASTED PEPPERS AND OLIVES
This recipe is from the book "Low Fat Lies". It is simple and if you use frozen cubed chicken breast, all the ingredients can be kept on hand, so it makes a great meal when you didn't shop. Don't take the quantities as gospel -- change them to meet what you have (or like). It is not necessary to thaw frozen cooked cubed chicken.
Provided by WayneInAtlanta
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook Pasta.
- While pasta cooks.
- Add the pepper to the flour.
- Coat the chicken with the flour and pepper mixture.
- Cook garlic about 2 minutes in oil over medium low heat.
- Add chicken and cook until lightly browned.
- Add the peppers and olives, cook until just heated though.
- Add artichokes with liquid and cooked until everything is heated through.
- Serve over the pasta.
ARTICHOKE, CHEESE AND OLIVE ANTIPASTO
A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
Provided by chellebelle
Categories Olive Appetizers
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
- To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 16.4 g, Cholesterol 50.7 mg, Fat 32.8 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 1357.6 mg, Sugar 4.4 g
MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS
Categories Mushroom Olive Onion Pepper Vegetable Appetizer Marinate Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
- Transfer mixture to bowl and serve.
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
To make this dish especially fast and easy to prepare, you can use store-bought roasted peppers. If time is permitted, make this the day before to give the antipasto time to mellow
Provided by Abby Girl
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
Nutrition Facts : Calories 139.3, Fat 4.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 396.1, Carbohydrate 23.3, Fiber 8.4, Sugar 3.8, Protein 5.8
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