Artichoke Dip Caponata Recipes

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HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA



Halibut with Artichoke and Olive Caponata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil
1 small red onion, chopped
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 celery stalk, chopped
8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes, with juices
10 pitted kalamata olives, halved
3 tablespoons raisins
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon capers, rinsed and drained
4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

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



Simple Artichoke Dip image

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

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

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



Caponata image

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

1 pound eggplant (cut into 3/4 inch pieces)
6 tablespoons olive oil (divided use)
salt and pepper to taste
3/4 cup red onion (diced)
1 red bell pepper (diced)
1/2 cup celery (diced)
1 teaspoon garlic (minced)
1/4 cup green olives (chopped)
2 tablespoons capers (drained)
1 1/4 cups canned crushed tomatoes (do not drain)
1/4 cup golden raisins
2 teaspoons brown sugar
3 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper flakes (or more to taste)
1/4 cup pine nuts (toasted)
2 tablespoons chopped herbs (such as parsley, mint or basil)
cooking spray

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)



Artichoke Dip (Caponata) image

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

1 cup coarsely grated parmesan cheese
2 cans 14 oz artichoke hearts
1/4 cup to 1 cup mayonnaise
1 clove small garlic

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)



Artichoke Caponata (Capunata 'i Cacuocciuli) image

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

For tomato sauce:
35-ounce can Italian plum tomatoes, drained
2 garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon dried basil
For vegetables:
6 ounce large green olives with pits (20)
3 lemons
2 pounds baby artichokes, about 2 1/2 by 1 1/2 inches (20)
1/3 cup extra-virgin olive oil
4 celery ribs, halved crosswise
2 tablespoons capers, rinsed
1/4 cup red-wine vinegar

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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ARTICHOKE AND FENNEL CAPONATA - ROBUST RECIPES
2014-05-28 Caponata is a Sicilian dish that is traditionally made with fried eggplant in a sweet and sour sauce. This version is a fun twist with artichoke hearts and fennel. It is sweet, tangy, …
From robustrecipes.com
Cuisine Caponata
Category Appetizer
Servings 14
Total 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
2019-10-13 In this Caponata inspired recipe, I use artichoke hearts and green olives for a twist on the classic that stays true to the briny and bright nature of the dish. I give you Artichoke …
From chefabbiegellman.com
5/5 (1)
Total Time 20 mins
Category 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.


GRILLED FISH WITH ARTICHOKE CAPONATA RECIPE - MICHAEL ...
2013-12-07 Directions. Instructions Checklist. Step 1. 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 …
From foodandwine.com
4/5
Total Time 45 mins
Servings 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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2010-04-05 Save 167 calories, 3.6g sat fat, and 393mg sodium per serving over traditional spinach-artichoke dip. Frozen artichoke hearts contain no added salt, unlike the canned variety, which may contain more than 300mg per half cup. 11 of 37 View All. 12 of 37. Pin More. Facebook Tweet Email Send Text Message. Artichoke and Pea Sauté. Credit: Photo: Brian …
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ARTICHOKE AND FENNEL CAPONATA RECIPE | MYRECIPES
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ARTICHOKE DIP CAPONATA RECIPES
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ARTICHOKE CAPONATA
The original.Our very own family recipe created back in 1986! Enjoy it both as a cold dip, spread or even better,heated. Our favourite way to enjoy this is to slice open a loaf of crusty round italian bread, spread the caponata inside, wrap it all up in foil wrap and bake at 350 degrees in oven until the bread becomes crusty.
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