Are you looking for a delicious and flavorful recipe to spice up your meals? Artichoke relish with sun dried tomatoes and olives is a unique and tangy condiment that can add a burst of flavor to any dish. Made with fresh artichokes, sun dried tomatoes, olives, and a blend of herbs and spices, this relish is the perfect addition to sandwiches, pasta dishes, grilled meats, or even as a dip for vegetables. With its vibrant color and zesty taste, artichoke relish is sure to become a favorite in your kitchen.
Here are our top 9 tried and tested recipes!
5-INGREDIENT ARTICHOKE SALAD
A fresh take on Artichoke Salad will be the highlight of your meal when you make this favorite Mediterranean-inspired artichokes recipe for your family or friends.
Provided by Vicky and Ruth
Categories Salad
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- As you peel the artichokes, place each heart in a large bowl with water and lemon halves (squeeze the lemon juice into the bowl). See images and instructions above on how to peel artichokes. Skip this step if using frozen or canned artichoke bottoms.
- Once the artichokes are clean and ready, you have two options, you can make the salad with raw artichokes or you can saute them lightly with a little olive oil for 5-7 minutes or until golden. In either case, cut them into thin slices.
- Place the artichokes at the bottom of a large plate. Top with olives and sun-dried tomatoes and chives.
- Season with salt and drizzle with olive oil and lemon juice. Toss gently.
Nutrition Facts : ServingSize 1/2 the salad, Calories 219 calories, Sugar 3.4, Sodium 282, Fat 10.3, SaturatedFat 1.5, UnsaturatedFat 8.2, Carbohydrate 31.5, Fiber 14.9, Protein 9
ARTICHOKE RELISH WITH SUN-DRIED TOMATOES AND OLIVES
This Mediterranean relish is great mixed in salads or spooned over grilled fish, lamb chops or spread on crostini.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook artichoke hearts according to package directions. Cut in half lengthwise.
- Drain tomatoes and cut into strips.
- Combine all ingredients in a medium bowl. Serve at once or refrigerate. Tastes best at room temperature.
Nutrition Facts : Calories 105.9, Fat 9.3, SaturatedFat 1.3, Sodium 285.1, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 1.7
SUN-DRIED TOMATO ARTICHOKE BUTTONS
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.
THREE-CHEESE ARTICHOKE-AND-SUN-DRIED-TOMATO DIP
Wonderfully comforting, this hot cheese dip blends cream cheese, Colby Jack, and Parmigiano for a serious foundation of flavor. Stir in chopped marinated artichoke hearts and sun-dried tomatoes before the dish finishes in the oven, for both texture and seasoning, and it becomes almost a meal in itself.
Provided by Greg Lofts
Categories Appetizers
Time 45m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
- Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.
CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA
A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.
Provided by CARRIE33
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
- Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
- Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
- Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g
FRESH TOMATO, OLIVE, ARTICHOKE
My daughter works at an Italian restaurant and brought home something similar to this. We experimented and here it is. I love the fact that this doesn't need to be cooked--it's so fresh! The better your tomatoes are, the better this will be. I like to use grape tomatoes or roma. Please feel free to adjust any ingredient amounts to your taste. I love the capers in this and will usually add more, and 1/4 C oil is plenty for me. Cook time is for your pasta. (You can add very thin slivers of sweet or red onion, though I haven't tried it).
Provided by Yogi8
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, taste, and adjust seasonings to your liking.
- Put aside to let flavors blend (not in frig!) while you cook up your pasta.
- Angel hair works best for this.
- I would use 8 oz, but then I like LOTS of flavor so for some 16 oz of pasta may be fine.
- When pasta is done, drain, then immediately toss with tomato mixture.
- Add more oil if needed.
ARTICHOKE COD WITH SUN-DRIED TOMATOES
Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. -Hiroko Miles, El Dorado Hills, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.
Nutrition Facts : Calories 231 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
SUN-DRIED TOMATO AND ARTICHOKE DIP
Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.
- In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to 3 days.
Nutrition Facts : Calories 160 g, Fat 13 g, Fiber 5 g, Protein 6 g
ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Choose fresh and flavorful artichokes. Look for artichokes that are heavy for their size and have tightly closed leaves. Avoid artichokes that are bruised or have brown spots.
- Prepare the artichokes properly. To prepare the artichokes, trim the stem and remove the tough outer leaves. Then, cut the artichokes in half and remove the fuzzy choke from the center. Cut into quarters or desired size or cook whole depending the recipe.
- Use a variety of ingredients. The best artichoke relish recipes use a variety of ingredients to create a complex and flavorful dish. Some common ingredients include sun-dried tomatoes, olives, capers, and herbs. You can also add other vegetables, such as bell peppers or zucchini.
- Cook the relish slowly. The best artichoke relish is cooked slowly over low heat. This allows the flavors to meld and develop. Simmer the relish for at least 30 minutes, or until the artichokes are tender.
- Taste the relish and adjust the seasoning. Once the relish is cooked, taste it and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices. Don't overpower the fresh flavors of artichokes and vegetables.
Conclusion:
Artichoke relish is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as an appetizer, a side dish, or even as a main course. It is also a great way to use up leftover artichokes. With so many delicious recipes to choose from, you're sure to find an artichoke relish recipe that you'll love.
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