Best 9 Tomatoes And Artichoke Hearts Recipes

CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
• Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
• Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
• Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
• Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
• Divide pasta among plates. Season with pepper and top with peperoncini.

TOMATOES AND ARTICHOKE HEARTS

Steps:

• In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
• Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.

CHICKEN PANDORA WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS

Steps:

• In a 9-by-13-inch baking dish, mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight.
• Preheat oven to 350 degrees. Uncover and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 1 hour.
• Meanwhile, heat margarine and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in sun-dried tomatoes and artichoke hearts; remove from heat and set aside.
• Uncover chicken and pour sun-dried tomato mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately.

CHICKEN THIGHS WITH PLUM TOMATOES, SPINACH, MUSHROOMS, AND ARTICHOKE HEARTS

Steps:

• Heat 1/4 cup oil in a heavy skillet over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken thighs and cook, turning occasionally, until fully browned and garlic has burned slightly, about 10 minutes; the burnt garlic will add to the smoky flavor of the dish.
• Add sofrito to the skillet and stir until chicken is coated in sofrito and oil. Season with salt and pepper. Turn heat to low and cook until chicken is no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the heat and set aside.
• Meanwhile, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms and season with salt and pepper. Cook until mushrooms are slightly brown, adding a bit more oil if pan gets too dry, about 5 minutes. Stir in spinach and cook for 5 minutes. Add tomatoes and chicken, garlic, and sofrito mixture from the skillet; stir to mix.
• Return the skillet to the stove and turn heat to high. Pour Cabernet Sauvignon into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Transfer wine glaze to the Dutch oven; mix to combine. Add 2 cups chicken broth or more to fully cover the chicken. Reduce heat to low and simmer for at least 1 hour.
• Shortly before serving, place pine nuts in a dry skillet over medium-low heat. Cook, stirring frequently, until browned, about 3 minutes. Add pine nuts to the chicken mixture. Stir in artichoke hearts and allow to heat for 1 minute prior to serving.

ROASTED ARTICHOKE HEARTS AND FENNEL WITH TOMATOES AND BLACK OLIVES

Steps:

• Preheat oven 425. Remove top 1/3 of each artichoke. Rub with lemon to prevent any discoloration. Remove outer tough leaves, and the fuzzy inside choke with a pairing knife. Peel and slice off stem, and set aside. Place artichoke on top of piece of heavy duty foil, large enough to hold 2 artichokes along with their stems sealed tightly as a packet. Pull open each artichoke and insert ½ tablespoon of butter and sprinkle with ½ the minced garlic, salt, and pepper. Then, drizzle with lemon, olive oil. Tightly enclose 2 artichokes to each foil packets, so that there are three packets all together. Double wrap them so that there is no leakage in the oven. Put each packet on the top oven self and allow it to roast for 30 minutes. Toss the fennel in a bowl with salt and pepper. Lay them onto a rimmed sheet pan and roast on the middle shelf for 20 minutes. Do the same with the cherry tomatoes and place in a pie dish on the middle shelf next to the fennel for 20 minutes. Bring a pot of salted pasta water to a boil. When the artichokes come out of the oven, open the packets allowing them to cool faster. When cool enough to handle, remove the leaves and stems and set them aside for another use. Cut up the hearts into 1 inch pieces and place them inside any remaining juice from the foil packets. Bring a 12" sauté pan to medium heat and add 2-3 tablespoons of the oil. Add the minced garlic and when it begins to color, add the wine. Allow the wine to reduce slightly before adding the stock. Add the stock, both tomatoes, olives, fennel, and artichokes with any remaining juice. Adjust for salt and pepper. Squeeze in any remaining lemon juice. Allow the sauce to simmer on medium low for 15 minutes. 10 minutes before serving, add the pasta to the water and cook until al dente. Save about a ½ cup of pasta water just in case. Drain the pasta and toss with the sauce. Add parsley. Add some of the pasta water if needed. Serve it with freshly grated cheese.

PENNE WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS

Steps:

• 1. Cover the sun-dried tomatoes with boiling water in a small bowl and let stand for about 10 minutes to soften. Drain and slice tomatoes into thin strips. Set aside. 2. Heat the broth over medium-high heat. Add the onion and garlic and sauté for 3 to 5 minutes, until softened and translucent. Add the tomatoes, artichoke hearts, wine, salt, and black pepper. Lower heat and simmer for 5 minutes. Stir in the oregano and basil. 3. Meanwhile cook the pasta according to package directions until al dente. Drain. Toss the pasta with the artichoke mixture.

PESTO AND PENNE WITH TOMATOES AND ARTICHOKE HEARTS

Steps:

• 1. Heat 3 tbsp. reserved oil/marinade from artichoke hearts in a heavy pot over medium high heat. Add onion and garlic and cook until tender.
• 2. Add tomatoes with juice, drained artichoke hearts and simmer until the sauce thickens slightly.
• 3. Add pesto and simmer 1 minute. Mix in cooked pasta and 1/3 cup parmesan cheese. Season with salt and pepper.
• 4. Transfer to a large bowl, garnish with fresh basil leaves and additional parmesan cheese.