Tag Archive: artichoke hearts


Artichoke Salad

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Ingredients:

2 cans artichoke hearts (drained) cut in half

1 can of hearts of palm (drained) cut in half

1 small red onion (sliced)

1 cup cherry tomatoes

1 cup fresh snap peas

1/2 cup of small pitted black olives (drained) (optional)

2 tbs. olive oil

2 tbs. red wine vinegar

1/4 tsp. sea salt

1/4 tsp. black pepper

Directions:

1. In a large bowl, mix all ingredients. Mix well. Refrigerate for an hour and serve.

It’s simple and delicious. Some people like black olives in it and some don’t. It all depends on your taste.

Stuffed Artichoke Hearts

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Ingredients:
2 cans of whole artichoke hearts (drained)
1/2 cup plain bread crumbs
1/2 cup grated parmesan cheese
1/4 cup pignoli nuts
3 slices of prosciutto (chopped)
1 tbs. fresh parsley (chopped)
1/4 tsp. black pepper
olive oil

Directions:
Preheat oven to 350 degrees.
1. In a large bowl, mixed bread crumbs, parmesan cheese, pignoli nuts, prosciutto, black pepper, parsley and 3 tbs. of olive oil. Mix well. If crumbs are still a little dry, add another tsp. of olive oil. Mix well.
2. Stuff each artichoke heart. (see photo)
3. In deep baking dish, coat the bottom with a tbs. of olive oil. You can lightly brush the artichoke hearts with a little olive oil. Stand up all artichoke hearts and bake in oven for 12 minutes or until bread crumbs are slightly browned.
Serve hot.

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Italian Salad

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Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 cup cherry tomatoes
1 cup of red roasted peppers (cut in thin slices)
1 cup fresh mozzarella (grated)
1/2 cup black olives (sliced)
1 cup shredded carrots
1 cup artichoke hearts
Directions:
1. On a large platter, place mixed greens. Put all ingredients on top. (See photo.)
2. Serve with a simple Italian dressing. Mix well and serve.

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Ingredients:

8 chicken cutlet slices (1/4 in. thick)

2 red vine tomatoes (diced)

1 small sweet onion (chopped)

1 cup pitted green olives (sliced)

1 1/2 cups marinated artichoke hearts (chopped)

2 cloves garlic (chopped)

olive oil

sea salt and black pepper

Directions:

Preheat oven to 375 degrees.

1. On the stove and in a skillet, put 3 tbs. of olive oil and chopped garlic. When garlic is browned, cook chicken cutlet slices 2 minutes on each side until browned. Sprinkle with sea salt and pepper.  (Coat the bottom of the baking pan lightly with a little olive oil.) When browned, place chicken cutlets in a baking pan.

2. In a separate skillet, put 2 tbs. of olive oil. Saute onions, tomatoes, olives and artichoke hearts for 3 minutes. Transfer mixture on top of the chicken cutlets. Sprinkle with a little sea salt and pepper.

3. Bake in oven for 15 minutes. Serve warm.