Time 1h30m Yield 6 servings Number Of Ingredients 13 Steps:
Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke. Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes. Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.
Time 1h Yield 10 Number Of Ingredients 8 Steps:
Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside. Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt. Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom. Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.
Time 40m Yield 7 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika. Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Time 45m Yield 4 servings Number Of Ingredients 13 Steps:
For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water. Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning. Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley. Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper. To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375°F. Line sheet pan with aluminum foil and treat with nonstick cooking spray. Slice chicken breast in half carefully and open up to a larger piece (butterfly). Salt and pepper both sides. Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping. Place 1 Tbsp of filling on each opened breast and fold over gently. Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven). Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning. Put back in the oven for 5 min, or until cheese just starts to melt.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Mix the artichokes, Parmesan, and thyme in a small bowl. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket. Rub the breasts with EVOO and and season with salt and pepper. Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
