This is one of those pasta dishes you can make when there nothing in the house and it comes together super quick! Leave off the cheese and it’s 30 day friendly, drop the Pancetta and it’s vegan!
- 3 tomatoes diced
- 1/4 c mushrooms or 1 small can canned mushrooms
- 6 oz grilled artichoke hearts chopped
- 4 oz diced Pancetta
- 1/4 c grated Parmesan
- 1/4 c parsley chopped
- 6 oz pasta
Cook pasta according to package.
In a 12 inch skillet over medium heat, cook Pancetta until crispy, add tomatoes, mushrooms and Artichokes, cook 5 min. Stir in pasta, adding a little pasta water if needed, cook over low heat stirring. Top with cheese and parsley.
Serves 2 – 4.
Everything pretty much closes down on New Years Day in the Greek Country side so I whipped up this little number.
- 8 – 10 artichoke bottoms, steamed until tender
- 1/4 c goat cheese
- 1 tsp Herbs de Provence
- Parmesan grated
- Salt and pepper
Preheat over to 350.
Spray a baking dish with olive oil.
Combine the goat cheese, herbs, 2 tbsp parm and salt and pepper. Stuff Artichoke bottoms, top with a little Proscuitto and parm and bake for 20 – 30 minutes until Cheese is melted.
This salad has it all!
3 tbsp red-wine vinegar
½ tsp dried oregano
½ tsp ground pepper
1 head soft lettuce
1 pint cherry tomatoes
½ English cucumber, halved and sliced
1/2 c hearts of palm
¾ c diced fresh mozzarella
½ c marinated artichoke hearts
½ c sliced pepperoncini
½ c halved and sliced radishes
½ c sliced salami
¼ c sliced olives
Whisk oil, vinegar, oregano and pepper in a small bowl.
Add remaining ingredeients to a large bowl. Drizzle with dressing Toss to coat.
This one takes about 45 min since you have to brown the chicken and sausage.
1 lb hot italian sausage, removed from casing
1 lb chicken breasts
1 onion, chopped
2 green peppers, chopped
4 cloves garlic, minced
1/2 c white wine
28 oz tomatoes, chopped
1 1/4 c chicken broth
1 c and 2 tbsp brown basmati rice
1 bag frozen artichoke hearts, defrosted
2 tsp smoked paprika
2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Place cooker in sauté mode and cook sausage until browned, breaking up with a wooden spoon . Remove and set aside. Add chicken and brown on both side, place with the sausage. Add the onion, peppers and garlic and cook until soft. Pour in the wine and deglaze until reduced almost all the way.
Stir in the remaining ingredients and the chicken and sausage.
Lock the lid and cook on high pressure (9-11 psi) and cook on high for 15 minutes.
Stir before serving.
Serves 6 – 8.
So yummy and totally doable on a weeknight! Trust me the orzo makes it worth it.
1 1/2 lb ground beef
1/2 c dried orzo
1 shallot, minced
1 tsp dried dill
2 tsp lemon zest
1 tsp garlic, minced
2 tbsp olive oil
28 oz canned tomato
16 oz frozen artichoke hearts, defrosted
1/2 c wine
1/2 c basil, minced
2 tbsp oregano, minced
Salt ans pepper
Combine beef, orzo, shallot, dill, lemon zest, garlic in egg and form into 2 inch Meatballs.
Heat oil on sauté mode. Add Meatballs and brown on all side. Remove from pan. Add tomatoes, Artichokes, wine, Basil, oragano, salt and pepper and stir. Place Meatballs on top with any juices.
Lock the lid and place on high pressure (9 – 11 psi) and cook for 8 minutes.
I’m obsessed with my multi cooker now that is is fall. This dish is simple and oh so good. You can eat the lemon slices – they taste great.
3 lb chicken thighs
1 tbsp olive oil
1 jar of marinated artichoke hearts
1 can of artichokes in water
1 c castelvetrano olives
1 head of garlic, halved crosswise
1 lemon thinly sliced
6 thyme sprigs
1 c chicken stock
1/2 c dry sherry
1 tbsp asian fish sauce
Season chicken with salt and pepper. Heat oil in multicooker over medium sauté, add chicke and brown. Remove from pot.
Add brine from marinated Artichokes, stock, sherry and fish sauce, bring to boil. Add the chicken and remaining ingredients. Cover and cook for 4 hours on low.
Discard the thyme. Serve.
Serves 6 – 8.
This dish is so easy and tastes oh so yummy!
2 lb boneless chicken thights
Salt and pepper
1 tsp tarragon
1 tsp crushed red pepper
1 tsp parsley
3 tsp minced garlic
⅓ c Dijon mustard
½ Tbsp lemon juice
1 ¼ cup white wine or chicken stock
8 oz fresh mushrooms, sliced
2 14 oz artichoke hearts, chopped in half
20 small green olives
2 Tbsp capers
1/4 c sun dried tomato halves, chopped
Add chicken to bottom of crock pot, and season with a little sea salt and pepper.
Add artichokes, mushrooms, olives, capers, and sun dried tomatoes on top of chicken.
In separate bowl, combine spices, garlic, mustard, wine, chicken broth, and lemon juice.
Pour over chicken and veggies.
Cook six hours on low, then remove chicken and veggies with a slotted spoon and serve.