HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA
Provided by Giada De Laurentiis
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
- For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
- Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
- Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.
SIMPLE ARTICHOKE DIP
Serve with sliced baguettes or pita chips.
Provided by Dawn
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 7
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g
CAPONATA
This caponata recipe is a sweet and savory blend of eggplant, peppers, tomatoes and olives, all simmered together to create a delicious appetizer or side dish option. A unique offering that's easy to make and is sure to get rave reviews!
Provided by Sara Welch
Categories Appetizer
Time 1h
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Place the eggplant on the sheet pan in a single layer. Drizzle with 3 tablespoons of the olive oil and season with salt and pepper to taste.
- Bake for 25-30 minutes or until eggplant is tender and browned.
- While the eggplant is in the oven, warm the remaining 2 tablespoons of olive oil in a large pan over medium heat.
- Add the red onion, red bell pepper and celery to the pan. Cook for 5-7 minutes or until vegetables are tender.
- Add the garlic and cook for 30 seconds.
- Add the olives, capers, raisins, brown sugar, red wine vinegar, red pepper flakes and tomatoes. Stir to combine.
- Add the cooked eggplant to the pan. Stir and bring to a simmer.
- Cook for 10-15 minutes or until mixture has thickened and has a jam-like consistency. Stir in the pine nuts and chopped herbs. Season with salt and pepper to taste.
- Serve hot, at room temperature, or you can refrigerate it and serve it cold. Caponata will stay fresh in the fridge for up to 5 days.
Nutrition Facts : Calories 224 kcal, Carbohydrate 14 g, Protein 2 g, Fat 19 g, SaturatedFat 2 g, Sodium 173 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
ARTICHOKE DIP (CAPONATA)
I was very pleased to adopt this recipe as a homeless Recipezaar orphan; as it is something I have been making for a few years now. I first encountered it in a gift basket from our local Italian gourmet shop. With only four ingredients, it was easily reconstructed. Proportions of all the ingredients can be varied according to your taste; but be sure to use genuine Parmigiano-Reggiano only.
Provided by Jenny Sanders
Categories < 15 Mins
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine Parmesan cheese and mayonnaise.
- Add the finely minced garlic.
- Add the drained and coarsely chopped artichoke hearts and combine with cheese mixture.
- May be served cold or heated 10 to 20 minutes in 350°F oven or until cheese is melted. (Do not heat in microwave).
- Serve with chips or as a spread on french bread.
Nutrition Facts : Calories 54.4, Fat 3.6, SaturatedFat 2.2, Cholesterol 11, Sodium 191.2, Carbohydrate 0.6, Sugar 0.1, Protein 4.8
ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)
Categories Garlic Tomato Vegetable Side Sauté Artichoke Winter Family Reunion Potluck Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 14
Steps:
- Make tomato sauce:
- Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
- Prepare vegetables:
- Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
- Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
- Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.
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- Mediterranean Bean Soup. This creamy white bean soup is the cold day comfort food you have always needed. It is vegetarian, gluten-free, and incredibly flavorful.
- Pisto (Spanish Vegetable Stew) This soup is commonly known as the Spanish version of the infamous ratatouille for its similarities in ingredients. It uses many crunchy vegetables like eggplant, zucchini, onion, tomatoes, pepper, and a whole lot of olive oil.
- Mediterranean Lentil Soup. Lentil is a very popular and staple ingredient in most Mediterranean recipes. It is versatile, tasteful, and packed with great nutrition.
- Revithosoupa (Greek Chickpea Soup) Healthy, warming, and easy to make, this traditional Greek dish has it all. Its main ingredient is chickpea, which many people choose for a vegetarian dish because it is appetizing and also a great source of energy.
- La Peperonata (Italian Pepper And Onion Stew) What better way to spend your summer nights than to enjoy this flavorful stew with your friends and family?
- Mediterranean Farro Salad. Farro is an ancient grain that bears many similarities to barley but is a lot chewier in texture, even after cooking. This strange ingredient has an elegant nutty taste and the same kind of warmth you might find in cinnamon.
- Berry Feta Salad. Get ready to impress all your guests at your summer parties and brunches with this beautiful salad. It is a gorgeous medley of fruits and vegetables with a little feta cheese to tie everything together.
- Panzanella Salad. This is an Italian bread salad that is ideal to have as the warm weather approaches. Bread is one of the most common ingredients in Mediterranean cuisine, so it’s no surprise that it has an entire salad revolving around it.
- White Bean Salad. Bring some colors and crunchiness to your next picnic with this incredible salad. It is so great for outdoor activities because it tastes great even as a cold dish and can withstand the heat quite well, as long as you store it properly.
- Mediterranean Quinoa Salad. Quinoa is a grain crop that has recently gained a lot of attraction because of its many health benefits. With that being said, many find its earthy taste difficult to eat.
ARTICHOKE AND FENNEL CAPONATA - ROBUST RECIPES
From robustrecipes.com
Cuisine CaponataCategory AppetizerServings 14Total Time 25 mins
- Heat oil in a large skillet over medium-high heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté for 1 minute more.
- Add the celery, fennel, raisins vinegar, honey, capers, and tomato sauce. Bring to a boil then reduce to a simmer. Allow to simmer for 10 minutes, or until most of the liquid evaporates and the dip becomes thick.
- Remove from heat and stir in the artichoke hearts, lemon zest and parsley. Add salt and pepper to taste. Serve chilled or at room temperature. Serve with pita chips or baguette toasts.
ARTICHOKE CAPONATA - CHEF ABBIE GELLMAN MS, RD, CDN
From chefabbiegellman.com
5/5 (1)Total Time 20 minsCategory Fish, Main Course, Side Dish
- Heat the oil in a skillet or sauté pan over medium heat. Add the celery and onion, and sauté 4 to 5 minutes. Add the garlic and sauté 30 seconds. Add tomatoes and cook 2 to 3 minutes. Add wine and vinegar to deglaze pan, increasing heat to medium-high and scraping up any bits stuck to the pan.
- Add the artichokes, olives, and capers and simmer, reducing liquid by half, about 10 minutes. Mix in the basil.
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From foodandwine.com
4/5 Total Time 45 minsServings 6
- In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes. Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, 8 minutes. Stir in the basil and let cool.
- Light a grill or preheat a grill pan. Rub the fish with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 9 minutes. Transfer the fish to plates, top with the caponata and serve.
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