Posts Tagged ‘artichoke’


Artichoke Stuffed Mushrooms

December 2, 2010

Very simple appetizer with a gourmet taste. I have doubled the amounts that I used for our Thanksgiving appetizer tray,so this would serve 6- 8 with other munchies offered .Spur of the moment became an appetizer keeper.

  • 32 baby mushroom,brushed clean and stems carefully removed(or 16 large- I wanted this tray very bite sized)
  • 2 small jars marinated artichokes, drained (I used one jar hearts and one regular)
  • 1/2 C.  grated cheese – parm, romano, or asiago
  • Olive Oil or butter cooking spray
  • 1 t. butter for saute of mushrooms
  • 1/2 t. pepper, or to taste
  • 2 T. panko
  • 1 T. lemon juice
  • 1 t.lemon pepper

Dice stems of mushrooms finely.Saute in butter just until soft. Let cool.

Puree artichokes, and stir in grated cheese.Stir in cooled sauted mushrooms.

Fill center of mushrooms with a mound of artichoke and cheese mixture.

Top with a pinch of panko,press lightly so they stay on.

Spray lightly with cooking spray.

Bake in 350 oven for 15 minutes for small mushrooms, or until tops are brown.

Serve immediately!



Chicken Mediterranean

November 4, 2010

Tangy artichokes,sweet roasted peppers,crispy cheese and bread crumbs tantalize the taste buds in this ridiculously easy casserole.

  • 2-3  lbs. boneless chicken,cut in cubes
  • 1/4 C. olive oil
  • 1 jar marinated artichoke hearts (12 oz),drained and roughly chopped
  • 1 jar roasted red peppers (12 oz),chopped
  • 1 C. bread crumbs ( I mix Panko and seasoned bread crumbs)
  • 1/3 C. fresh grated Romano or Parmesean cheese

I was lucky to find some beautiful baby peppers on sale,so I roasted them myself with some garlic.

Measure 1 T.  oil from the 1/4 C. and spread in the bottom of a 7×10 pan or 9×9 pan. (recipe calls for 9×13- I think that makes it too thin) Place cut up chicken in the pan and coat with the oil. Make a nice even layer.

Put the drained, coarsely cut artichokes,chopped roasted peppers,grated cheese, bread crumbs and remaining oil in a bowl.Mix with your hands until oil is evenly incorporated and mixture is ” moist”. Layer the mixture evenly over the chicken.

Bake in 350 degree oven for about 45 minutes.Crumbs should be browned.

Serve with couscous that you have squeezed the roasted garlic in,  and baby carrots with a butter and brown sugar glaze.

Note: The portions you are seeing are halved, since I was only making this for my son and I. I reserved some of the artichoke/pepper/crumb mix and topped a vegetarian grilled chicken burger for my daughter.