Air Fryer Baked Brie With Pesto Sundried Tomatoes And Artichoke Hearts Recipes

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EMMANUEL'S BAKED ARTICHOKE HEARTS



Emmanuel's Baked Artichoke Hearts image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
1 tablespoon extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 cloves garlic, chopped
6 flat anchovies fillets
1 cup Italian style bread crumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
Coarse black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
  • Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

BAKED BRIE RECIPE WITH SUN-DRIED TOMATOES



Baked Brie Recipe with Sun-Dried Tomatoes image

If you are looking for a show-stopping appetizer that only takes minutes to make, this Baked Brie Recipe with Sun-Dried Tomatoes is your answer! Melty cheese is topped with a mixture of sun-dried tomatoes, garlic and parsley in this addictive starter.

Provided by Deborah Harroun

Categories     Appetizer

Time 12m

Number Of Ingredients 5

4 oz sun-dried tomatoes, finely chopped
3-4 cloves garlic, minced
1 (13.2 oz) wheel brie cheese
1-2 tablespoons chopped parsley
bagel chips or crackers, for serving

Steps:

  • Preheat the oven to 350ºF.
  • Combine the sun-dried tomatoes and garlic in a bowl with some of the oil from the tomatoes. Place the wheel of brie on a baking sheet (you can place it on a piece of parchment paper to make it easy to transfer to a serving plate). Place the sun-dried tomatoes and garlic on top of the cheese.
  • Bake in the oven until the cheese is soft and starts to ooze out the sides, about 10 minutes. Sprinkle on the parsley before serving.

Nutrition Facts : ServingSize 1/12 of recipe, Calories 96 calories, Sugar 1 g, Sodium 429 mg, Fat 8 g, SaturatedFat 6 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0 g, Protein 5 g, Cholesterol 17 mg

PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE



Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine image

Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.

Provided by RENZ

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package linguine pasta
¼ cup olive oil, divided
½ cup diced onion
2 tablespoons chopped fresh thyme
1 ½ pounds fresh tuna steaks, cubed
½ cup dry white wine
2 cups chicken stock
¼ cup fresh lemon juice
1 tablespoon lemon zest
½ cup chopped oil-packed sun-dried tomatoes
¾ cup sliced marinated artichoke hearts
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
  • Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
  • Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 45.2 g, Cholesterol 38.7 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 269.6 mg, Sugar 0.9 g

BAKED BRIE



Baked Brie image

Baked Brie topped with sun-dried tomatoes and artichokes. Serve with a hard cracker.

Provided by ChefLes

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 12

Number Of Ingredients 4

6 slices sun-dried tomatoes in oil, minced
3 artichoke hearts packed in oil, drained and chopped
2 cloves garlic, minced
1 (1 1/2 pound) Brie cheese round

Steps:

  • Preheat oven to 370 degrees F (187 degrees C).
  • Mix sun-dried tomatoes, artichoke hearts, and garlic in a small bowl.
  • Trim the top part of the rind from the Brie round and discard. Place Brie round in a round baking dish with the trimmed side facing up; top with the tomato mixture.
  • Bake in preheated oven until cheese is softened, about 20 minutes.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 1.5 g, Cholesterol 56.9 mg, Fat 16.3 g, Fiber 0.3 g, Protein 12.2 g, SaturatedFat 9.9 g, Sodium 388 mg, Sugar 0.3 g

AIR FRYER BAKED BRIE



Air Fryer Baked Brie image

Air Fryer Baked Brie is one of those appetizers that every time you make it you wonder why you don't make it more often. Melty gooey cheesy goodness for the win.

Provided by Lauren Keating

Categories     Appetizer

Time 25m

Number Of Ingredients 6

1 sheet puff pastry, thawed
8 oz. brie cheese
¼ cup fruit preserves
2 Tbsp. toasted nuts
1 egg
1 Tbsp. water

Steps:

  • Unroll the puff pastry. Place the brie on the center of the pastry sheet.
  • Top the brie with the preserves and nuts.
  • Bring the corners of the pastry up and over the brie, gathering them at the top. Pinch the edges of the pastry together tightly to seal them.
  • In a small dish, whisk together the egg and water. Brush the egg onto the pastry in an even layer.
  • Spray your air fryer basket generously with cooking spray. Carefully transfer the brie to the basket.
  • Air fry the brie at 375°F for 15-20 minutes, until the pastry is golden brown and slightly puffed.
  • Let the brie cool for 5 minutes before removing from the air fryer and serving.

Nutrition Facts : Calories 314 calories, Sugar 5.3 g, Sodium 268.3 mg, Fat 21.5 g, SaturatedFat 6.9 g, TransFat 0 g, Carbohydrate 21.3 g, Fiber 0.7 g, Protein 9.1 g, Cholesterol 51.7 mg

CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS



Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts image

Delicious, light, easy, and full of flavor; it doesn't get much better than that!

Provided by Emily

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package uncooked penne pasta
2 tablespoons olive oil
2 cups cooked, shredded chicken
salt and black pepper to taste
1 pinch garlic salt, or to taste
2 tablespoons minced garlic
1 small onion, diced
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
3 ounces chopped sun-dried tomatoes (not oil-packed)
⅔ cup reduced-sodium beef broth
1 (14 ounce) can artichoke hearts, drained and quartered
2 tablespoons butter
1 tablespoon grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
  • Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
  • Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 731.4 calories, Carbohydrate 113.6 g, Cholesterol 38.8 mg, Fat 15.3 g, Fiber 15.1 g, Protein 38.6 g, SaturatedFat 4.3 g, Sodium 727.1 mg, Sugar 9.8 g

AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS



Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts image

Thanks to the air fryer, not only does puff pastry get perfectly golden brown and flakey, the overall cook time is a fraction of what it would take in a standard oven. Layered with pesto, sundried tomatoes and marinated artichoke hearts, this crowd-pleaser is loaded with flavor and festive charm.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 demi baguette, thinly sliced on the bias
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup marinated artichoke hearts, chopped
1/3 cup sundried tomatoes, chopped
3 tablespoons store-bought basil pesto
1 large egg
All-purpose flour, for dusting
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 8-ounce wheel of brie
Crackers, sliced red bell peppers and endive, for serving

Steps:

  • Preheat an air fryer to 350°F.
  • Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
  • Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
  • Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
  • Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
  • Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
  • Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
  • Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.

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