2467 artichoke olive hearts Recipes

artichoke hearts, drained and chopped, roma tomatoes, seeded and chopped, red onions, minced, kalamata olive, sliced, garlic, minced, salt and pepper, to taste, fresh basil, chopped, extra virgin olive oil

quartered artichoke hearts, drained, sliced hearts of palm, drained, sliced red onion, extra virgin olive oil, lime juice, chopped fresh parsley, sun dried sweetened cranberries (craisins), salt & pepper

russet potatoes (8 to 10 oz each), olive oil, oil-packed artichoke hearts , quarteredd, plus 1/4 cup of the packing oil, kalamata olives, chopped, grated lemon zest

artichoke hearts, wine vinegar, artichoke hearts, quartered, louisiana hot sauce, garlic, salt, lea & perrins worcestershire sauce, olive oil, lemon juice

artichokes, trimmed (small to medium in size), frozen artichoke hearts, thawed, lemon, capers , preferable salt-packed (optional), extra virgin olive oil, yellow onions, finely chopped, garlic cloves, coarsely chopped, fresh italian parsley, chopped, salt & freshly ground black pepper, to taste, stock (vegetable or chicken), grated lemon zest (optional), lemon , juice of, fresh basil leaves , torn (can also use mint)

olive oil (for dressing, 2 tbsp), olive oil (3 tbsp), white wine vinegar (1 tbsp), tomato puree (2 tbsp), garlic clove, minced, fresh thyme, chopped or 1 1/2 tsp basil, fresh, chopped, salt, pepper, button onions, skinned (6 oz), caster sugar, button mushrooms , wiped (8oz), artichoke hearts (14oz)

artichoke hearts, rinsed and drained, good olive oil, garlic clove, salt, brine cured green olives , such as picholine, pitted and chopped, fresh parsley, finely chopped, fennel bulbs (sometimes called anise), cut into strips or triangles for dipping

olive oil, red wine vinegar, creole mustard or 2 tbsp spicy brown mustard, minced shallots or 1 tbsp green onion, granulated sugar, cayenne pepper , to taste, shredded coleslaw mix or 8 cups shredded cabbage, quartered artichoke hearts or 1 (14 oz) jar artichoke hearts, manzanilla pimento stuffed olives, drained and halved

salmon fillet, pimiento-stuffed olives, chopped, chopped ripe olives, water-packed artichoke hearts, rinsed, drained and quartered, diced tomatoes, drained

salmon fillet (20 oz), pimiento-stuffed olives, chopped, chopped ripe olives, water-packed artichoke hearts, rinsed, drained and quartered, diced tomatoes, drained

uncooked pasta , rotini or 1 1/2 cups penne, olive oil, onion, chopped, green pepper, chopped, cooked chicken, shredded, italian-style diced tomatoes, undrained, artichoke hearts, drained and quartered, black olives, drained, salt and pepper, mozzarella cheese, shredded

red bell peppers , roasted, yellow bell peppers , roasted, garlic cloves, artichoke hearts (2 cans), flat leaf parsley, chopped, olive oil, butter, lemon juice, brine-cured black olives, italian bread

a 14-to-16 oz c n whole rtichoke he rts, rinsed well, dr ined, nd p tted dry, olive oil, garlic clove, minced and mashed to a paste with 1/4 tsp salt, brine-cured green olives such as picholine, pitted and chopped, chopped fresh parsley leaves, garnish: fresh parsley sprigs, fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping

artichokes, trimmed to the heart and quartered, garlic, finely chopped (2-3 large cloves), chicken broth or 1/2 cup vegetable broth, extra virgin olive oil, fresh lemon juice, fresh parsley, chopped, basil leaves , torn into small pieces, fontina cheese, shredded, taleggio or 1/2 cup swiss cheese, shredded, parmigiano-reggiano cheese, freshly grated

artichoke , halved hearts, tomatoes, halved, garlic, chopped, onion, chopped, olive oil, cilantro, finely chopped, thyme, basil, water

heart romaine lettuce, shredded, picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department), hearts of palm, drained, prosciutto, quartered artichoke hearts in water, drained, pecorino romano or asiago, balsamic vinegar and extra-virgin olive oil, for drizzling, salt and pepper

hearts romaine lettuce, chopped, hearts of palm, drained and sliced 1-inch thick on a bias, artichoke hearts in water, drained and quartered, orange marmalade, lemon, juiced, dijon mustard, salt and freshly ground black pepper, extra-virgin olive oil, sliced almonds, toasted

olive oil, garlic cloves, chopped, chopped italian parsley, frozen artichoke hearts, thawed