Roasted Artichoke Hearts And Squash With Thyme Recipes

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ROASTED ARTICHOKE HEARTS AND SQUASH WITH THYME

If possible, try to buy frozen artichoke hearts. They'll taste fresher and won't have any added salt.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 6



Roasted Artichoke Hearts and Squash with Thyme image

Steps:

  • Preheat oven to 450 degrees with racks in upper and lower third. Gently toss together all ingredients in a large bowl.
  • Spread vegetables in a single layer on 2 rimmed baking sheets. Roast, switching baking sheets halfway through cooking, until vegetables are tender and golden brown on the bottom, about 45 minutes. Transfer vegetables to a platter, and serve immediately.

2 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch-thick wedges
2 cans artichoke hearts in water (13.75 ounces each), drained, halved, and patted dry
3 tablespoons extra-virgin olive oil
3 sprigs fresh thyme
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

ROASTED ARTICHOKE HEARTS PROVENCAL

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Roasted Artichoke Hearts Provencal image

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
  • Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives
1 tablespoon capers
2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 tablespoons dry white wine
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup torn fresh basil leaves

KUMQUAT'S ROASTED ARTICHOKE HEARTS

A real treat, particularly for artichoke lovers. This was developed based on a dish I used to buy from an Italian deli around the corner from where I used to live. Now that I no longer get over there very often, I decided to come up with my own recipe. BF has decided it's better than the original! Quite a compliment considering it was our favorite dish! Now he wants me to make them every time I fix supper, LOL! To be honest I'm suprised there aren't more roasted artichokes here on Recipezaar. It uses canned (easier than fresh) and roasting them greatly enhances the taste and texture. It takes a while for the artichokes to roast, but it's not hard to make and I think you'll find it's very much worthwhile!

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11



Kumquat's Roasted Artichoke Hearts image

Steps:

  • Preheat oven to 375°F.
  • Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
  • Mix gently with olive oil and garlic slices.
  • Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
  • To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
  • Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
  • Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
  • When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
  • Bake for 15 minutes or so until warm and cheese has melted.

Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 2.6, Cholesterol 10, Sodium 370.8, Carbohydrate 31.7, Fiber 19, Sugar 2.8, Protein 9.4

3 (15 ounce) cans artichoke hearts (whole)
2 teaspoons extra virgin olive oil
4 garlic cloves (halved or quartered)
1/3 cup fresh breadcrumb
1/3 cup parmesan cheese (freshly grated)
1/4 cup vegetable broth
1 lemon (fresh)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper (or to taste)
1 tablespoon butter

PLAIN ROASTED ARTICHOKE HEARTS

Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6



Plain Roasted Artichoke Hearts image

Steps:

  • Preheat oven to 375°F.
  • Drain artichokes in colander and rinse a bit to remove brine.
  • Mix gently with garlic and olive oil in a bowl.
  • Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
  • Sprinkle with salt and pepper, and add lemon juice and butter (if using).

3 (15 ounce) cans artichoke hearts
4 garlic cloves, quartered
2 teaspoons extra virgin olive oil
salt and pepper, to taste
1 tablespoon lemon juice (optional)
1 tablespoon butter (optional)

MEDITERRANEAN SPAGHETTI SQUASH

A new twist on spaghetti squash.

Provided by Sarah Hartman

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h36m

Yield 4

Number Of Ingredients 13



Mediterranean Spaghetti Squash image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
  • Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
  • Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
  • Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

Nutrition Facts : Calories 395.7 calories, Carbohydrate 27.3 g, Cholesterol 82.2 mg, Fat 15.9 g, Fiber 5.5 g, Protein 36.9 g, SaturatedFat 5.3 g, Sodium 1060.9 mg, Sugar 3.3 g

1 spaghetti squash, halved
1 cup water
2 tablespoons olive oil, divided
1 pound chicken tenders, cut into bite-sized pieces
1 sweet onion, chopped
6 cloves garlic, chopped
1 teaspoon hot sauce, or to taste
1 (15 ounce) can artichoke hearts, drained and chopped
½ red bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 cup grated Parmesan cheese

ROASTED POTATOES AND ARTICHOKES

Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 6



Roasted Potatoes and Artichokes image

Steps:

  • Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

8 small red potatoes, quartered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 teaspoon olive oil
3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash coarsely ground pepper

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