Save time with canned artichokes
Fresh artichokes are tasty and available all year long in many grocery stores. Although they are well worth the work it takes to prepare them, the work can be daunting for weeknight meals. Canned artichokes allow you to serve them any night of the week with much less effort.
- - - - -
Artichoke-Tomato Pizza
1 refrigerated pizza crust in tube can
4 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
3 medium roma tomatoes, chopped
1/2 14-ounce can water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup thinly sliced red onion
1 teaspoon balsamic vinegar
1 medium garlic clove, minced
1/2 teaspoon Italian seasoning
Preheat the oven using the pizza crust package directions. Line a baking sheet with aluminum foil. Lightly spray the foil with nonstick cooking spray. Spread the pizza crust on the foil. Bake for 7 minutes. Sprinkle the mozzarella and Parmesan over the crust.
In a medium bowl, stir together the artichoke hearts, onion, vinegar, garlic, and Italian seasoning. Arrange the mixture on the cheese. Bake until the cheese is bubbly, about 8 to 10 minutes. Makes 6 servings.
- - - - -
Chicken Artichoke Skillet
4 4-ounce boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2/3 cup reduced-sodium chicken broth
1 14-ounce can water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup halved stuffed green olives
1/4 cup halved pitted Greek olives
2 teaspoons dried oregano
1 tablespoon lemon juice
Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side. Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet. Bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, about 4 to 6 minutes. Makes 4 servings.
- - - - -
For best results, do not used reduced-fat or fat-free mayonnaise in this recipe.
Artichoke Chicken
1 14-ounce can water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
Dash garlic powder
4 4-ounce boneless skinless chicken breast halves
Preheat oven to 375 degrees. In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7-inch baking dish. Spread with artichoke mixture. Bake until chicken juices run clear, about 30 to 35 minutes. Makes 4 servings.
- - - - -
Pantry Pointers
Canned artichokes typically are packed in a brine. Rinsing and draining them before using them reduces the sodium content.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Next entry: Fruit complements pork chops
Previous entry: Issue #10 -- September 2006