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Artichokes In Bruschetta Vinaigrette |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Artichokes In Bruschetta Vinaigrette recipe on the web!!Canned food is nothing more than steamed food, which is why artichoke hearts take so well to the can, as does anything that needs to be boiled or steamed for a long time. The one thing they lack is flavor; like most steamed ingredients they tend to be bland. Enter bruschetta, a chunky jarred tomato sauce/condiment that is redolent with olive oil, garlic, and herbs. In this recipe it is turned into a vinaigrette that infuses its flavor into seared canned artichokes. Don't overcook the artichokes. Canned ingredients are cooked already; all you need to do is add flavor. _ tablespoons extra-virgin olive oil _ cup chopped onions, fresh or frozen _ teaspoon chopped garlic, fresh or jarred organic _ (14-ounce) can artichoke hearts, drained and quartered Salt and ground pepper to taste _ cup tomatoes bruschetta, jarred or fresh _ teaspoons red wine vinegar _ tablespoon chopped Italian (flat leaf) parsley Heat half of the oil in a large skillet over medium-high heat. Add the onion and sauté until just tender. Add the garlic and sauté for another 30 seconds. Add the artichoke hearts, season with salt and pepper, and sauté until the artichoke hearts brown lightly, about 5 minutes. Add the bruschetta, vinegar, and remaining olive oil; heat to simmering. Stir in the parsley, and serve warm with slices of crusty bread and a hard grating cheese, such as Asiago, if desired. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Tuna Ghanouj Warm Refried Black And Blue Bean Dip Honey Hot Pepper Pecans Roasted Onion And Fig Jam Edamole Tropical Nachos Olive Empanadas Fennel And Apples With Rosemary Gorgonzola Dip Nachos Negros Tomato And Guacamole Towers Mushroom Stuffed With Spinach Souffle Polenta Sushi Potato-Crusted Scallop Frisbees Bacon, Cheddar, And Potato Chip Nachos Tangy Potato Nachos With Onion Relish Red Wine Teriyaki Pot Stickers Artichokes In Bruschetta Vinaigrette Prosciutto Shortbread Caramelized Onion And Apple Tart With Blue Cheese Pastry Roasted Artichoke Hearts With Lemon Drizzle Smoked Salmon Tartare Tapenade Phyllo Brittle Nicoise Tuna Pockets Smoked Salmon Carpaccio Chipotle Black Bean Pâté Fried Foie Wontons Shrimp Cocktail Florentine Satay Shrimp Cocktail With Sesame Salt Shrimp Cocktail Tartlets Chai French Toast Pecan Cherry Breakfast Cookies Peanut Butter Breakfast Cookies Pumpkin Parmesan Flan Ham And Cheese Cake Sweet Ricotta Blini With Figgy Applesauce Banana Foster French Toast Banana Rum Sauce Provençal Quesadillas Chipotle Steak Sandwiches With Jack Cheese *Hors d'Oeuvres, Snacks & Other Small Plates |
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