Artichokes are most often served steamed, but grilling them adds a smoky dimension to their flavor. If you can get them, first-of-the-season baby artichokes will yield extra-tender results — double the number of artichokes and reduce the cooking time as needed. From EatingWell magazine. 2 lemons 4 large artichokes (3-31/2 pounds total) 1 tablespoon extra-virgin … Continue Reading →
From “A Harvest of Pumpkins and Squash, Seasonal Recipes” by Lou Seibert Pappas. 12 ounces tortellini 1-pound piece butternut OR kabocha squash OR sugar pumpkin, seeded 1 cup red cherry tomatoes, halved 1 (6-ounce) jar marinated artichoke hearts, cut into 1/2 -inch chunks 1/3 cup olive oil 1/3 cup freshly grated Pecorino Romano cheese 1/2 … Continue Reading →
1/4 cup extra virgin olive oil 4 cloves garlic Fresh thyme or rosemary, optional 1/2 cup flavorful black olives, pitted Salt 12 little (or baby) artichokes 1 pint grape tomatoes, halved or left whole, or about 1 1/2 cups any other tomatoes, chopped Chopped fresh parsley leaves for garnish. 1. Combine oil and garlic in … Continue Reading →
1 1/2 tablespoons olive oil 1 whole chicken breast, halved 1/2 cup finely chopped onion 1 tablespoon minced garlic 2 tablespoons minced peperoncini (pickled Tuscan peppers) 1 red bell pepper, cut into julienne strips 1/2 pound button mushrooms, sliced 1/2 cup dry white wine 1/2 cup chicken broth 1 (10-ounce) package frozen artichoke hearts, thawed … Continue Reading →
Cooking note: (C=0g), (P=0g) and (F=0g) indicate the carbohydrates, protein and fiber in grams for the ingredient listed. This recipe has about 11 grams carbohydrates, 3 grams of protein and 3 grams of fiber per serving. 24 baby or small artichoke hearts (C=24g) (P=8g) (F=12g) 2 tablespoons extra-virgin olive oil (C=0g) 4 cloves of fresh … Continue Reading →