Artichokeheartsgreenpeasandmushroomsinalemonsauce Recipes

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ARTICHOKE HEARTS, GREEN PEAS AND MUSHROOMS IN A LEMON SAUCE



Artichoke Hearts, Green Peas and Mushrooms in a Lemon Sauce image

Another winner from The Mediterranean Vegan Kitchen. I have to tell you that I shamelessly cheat with this recipe and use frozen artichoke hearts from Trader Joe's-saves a significant amount of time. Use fresh artichokes if you wish.

Provided by COOKGIRl

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (12 ounce) package frozen artichoke hearts, defrosted (can also use canned artichoke hearts that are not marinated)
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
4 ounces brown button mushrooms, thinly sliced
1 cup fresh green peas (thawed if frozen) or 1 cup frozen green pea (thawed if frozen)
1/4 cup vegetable broth
salt, to taste
fresh ground black pepper

Steps:

  • Place the artichoke hearts in a non-reactive bowl, pour 2 tablespoons of the fresh lemon juice over them and stir carefully. Set aside.
  • In a medium non-stick, non-reactive skillet heat the olive oil over medium heat. Add the mushrooms and saute, stirring constantly just until they release their juices, about 2 minutes. The mushrooms should not be slimey!
  • Add the green peas, broth, and the remaining lemon juice. Bring mixture to a simmer over medium-high heat. Cover pan, reduce the heat and simmer gently until the green peas are just tender (10-15 minutes for fresh peas and 3-5 minutes for frozen peas.).
  • Uncover pot and add the artichoke hearts including the lemon juice in which the hearts were marinating. With pan still uncovered, over low heat, stirring gently, cook until heated through.
  • Serve with pasta and a loaf of artisan bread to soak up the delicious sauce.

Nutrition Facts : Calories 115.1, Fat 5.7, SaturatedFat 0.8, Sodium 43.4, Carbohydrate 13.5, Fiber 5.5, Sugar 2.9, Protein 5.1

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE



Momma's Artichoke Hearts and Mushroom Bake image

If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!

Provided by Gingerbee

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

Steps:

  • Drain artichoke liquid and slice hearts in quarters.
  • Clean and slice mushrooms.
  • Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
  • Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
  • Sprinkle with salt & pepper.
  • Top with 1/4 of the breadcrumbs.
  • Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
  • Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
  • Cover and bake in a 350 degree oven for 30 minutes.
  • Remove the cover and brown the top until golden in color and serve.

ROASTED VEGETABLE MEDLEY WITH ARTICHOKE HEARTS AND MUSHROOMS



Roasted Vegetable Medley With Artichoke Hearts and Mushrooms image

Make and share this Roasted Vegetable Medley With Artichoke Hearts and Mushrooms recipe from Food.com.

Provided by Missy Wombat

Categories     Fruit

Time 1h20m

Yield 1 batch

Number Of Ingredients 14

1 lb fresh green beans, top and tailed
2 whole fresh sweet red capsicums, topped and seeded and cut in thick strips
1 whole fresh yellow capsicum, topped and seeded and cut in thick strips
3 -4 fresh zucchini, sliced in 1/2-inch slices
8 ounces fresh button mushrooms, whole
6 ounces fresh portabella mushroom caps, sliced in 1/2-inch strips
1/2 cup sun-dried tomato
6 ounces pitted black olives, drained well
12 ounces marinated artichoke hearts, chopped, and retain marinade liquid
4 -5 garlic cloves
olive oil
lemon juice
parsley
salt and pepper, to taste

Steps:

  • Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat.
  • Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.
  • Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).
  • Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley.
  • Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.
  • If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.
  • Serve hot.

Nutrition Facts : Calories 898.7, Fat 23.4, SaturatedFat 3.4, Sodium 2493.6, Carbohydrate 162.7, Fiber 60.8, Sugar 47.2, Protein 49.2

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