Artichokeandbasilherosandwich Recipes

ARTICHOKE AND BASIL HERO SANDWICH

Artichoke and Basil Hero Sandwich image

This is a killer sandwich, great to make on football Sunday for the guys! Add in some Italian-style cold cuts if desired. Plan ahead, the basil/Parmesan mixture has to be prepared 8-24 hours in advance and chilled. Prep time does not include refrigeration time for the basil mixture.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time P1DT6h

Yield 6-8 pieces

Number Of Ingredients 13

Ingredients

1 cup fresh basil
1/3 cup olive oil (can use vegetable oil)
2 -3 tablespoons grated parmesan cheese
1 tablespoon capers, drained
1 tablespoon white wine vinegar
2 -3 teaspoons dijon-style mustard (I use Hellman's Dijonaisse mustard for this)
1 -2 garlic clove (peeled)
1 French bread (unsliced)
1 (14 ounce) can artichoke hearts, drained and chopped (can use more)
4 -5 ounces sliced provolone cheese (or to taste) or 4 -5 ounces mozzarella cheese (or to taste)
2 large firm tomatoes, thinly sliced
2 cups fresh spinach, torn in pieces (I purchase the prewashed bags of spinach for this or you can use lettuce in place of spinach)
italian salami (optional) or cold cuts (optional)

Steps:

To make the basil/parmesan mixture: (this mixture can be doubled if desired) in a blender or food processor bowl combine fresh basil, Parmesan cheese, capers, wine vinegar, mustard and garlic cloves; process until almost smooth.
Cover and refrigerate for 8-24 hours (overnight is better!).
Cut the bread in half lengthwise.
Hollow out each half (leaving a 1/2-inch shell).
Spread the prepared basil mixture over each bread half, then layer artichoke hearts (at this point you can add in cold cuts if desired) then provolone cheese, tomato then top with spinach.
Cover with the bread top.
Cut the sandwich crosswise into about 6-8 pieces.

Nutrition Facts : Calories 332.4, Fat 18.9, SaturatedFat 5.5, Cholesterol 14.5, Sodium 694.2, Carbohydrate 30.8, Fiber 6, Sugar 2.5, Protein 12.2

BACON AND ARTICHOKE PASTA

Bacon and Artichoke Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

About 3 tablespoons EVOO
1/4 pound guanciale or bacon, chopped
1 small onion, finely chopped
4 cloves garlic, chopped or thinly sliced
Black pepper
1/2 cup dry white wine
1 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
Pici, bucatini or penne pasta
Salt
A fat handful of flat-leaf parsley, finely chopped
1/2 to 2/3 cup freshly grated caciocavallo or Pecorino cheese
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

ARTICHOKES

Artichokes image

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Provided by Shai

Categories Side Dish Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

Ingredients

2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Steps:

Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g

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