Mortadella And Marinated Artichoke Tartines Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKE-MORTADELLA FLATBREAD PIZZAS



Artichoke-Mortadella Flatbread Pizzas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-milk ricotta cheese
Finely grated zest and juice of 1 lemon
Freshly ground pepper
2 pieces lavash or other large flatbread, halved
1 5-ounce package baby arugula (about 8 cups)
1/4 bunch chives, cut into 1-inch pieces (about 1/3 cup)
1 cup sliced marinated artichoke hearts
1/4 cup grated parmesan cheese
2 tablespoons extra-virgin olive oil
Kosher salt
6 ounces thinly sliced mortadella
2 tablespoons pistachios

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Combine the ricotta, lemon zest and a few grinds of pepper in a small bowl. Spread the ricotta mixture on the lavash, almost to the edges; transfer each piece to a baking sheet. Bake, switching the baking sheets halfway through, until the lavash is golden and crisp around the edges, about 10 minutes.
  • Combine the arugula, chives, artichokes and parmesan in a large bowl. Add the lemon juice and olive oil, season with salt and pepper and toss. Arrange the mortadella on the pizzas; top with the arugula salad and pistachios.

Nutrition Facts : Calories 510, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 55 milligrams, Sodium 950 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 23 grams

CELERY, ARTICHOKE, AND MORTADELLA SALAD



Celery, Artichoke, and Mortadella Salad image

In creating this recipe, I added the mortadella on the spur of the moment. I love raw artichoke salad, but have often prepared this salad with many other, different ingredients, such as raw mushrooms, or shavings of Grana Padano or Parmigiano-Reggiano. Recently I made a beautiful salad of small artichokes, crunchy celery, and some great imported mortadella, which I happened to have on hand. And so this salad was born: it certainly is based on tradition, but with my own touch. It has now become a family favorite for buffets, antipasto, or just for lunch.

Yield serves 4 to 6

Number Of Ingredients 7

8 baby artichokes (about 1 pound)
Juice of 2 lemons
4 inner stalks celery, with leaves, thinly sliced on the bias
4-ounce chunk Grana Padano or Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
6-ounce piece mortadella, cut into matchsticks

Steps:

  • Clean and prepare the artichokes as illustrated (see sidebar). Drain the artichoke slices from the water and set into a mixing bowl and toss with the juice of the remaining lemon.
  • Add the celery to the mixing bowl. On the coarse holes of a box grater, grate most of the cheese into the bowl, reserving a small piece for garnish. Drizzle the ingredients in the mixing bowl with the olive oil and season with salt. Toss well.
  • Now add the mortadella, and toss gently. Arrange the salad on a serving plate, grate the remaining cheese over the top, and serve.
  • To clean eight baby artichokes and prevent them from oxidizing, fill a bowl with approximately one quart of cold water, and add the juice of one lemon, plus the squeezed-out lemon halves.
  • Peel and trim the stem of the first artichoke. Pull off any tough outer leaves and discard. Using a paring knife, trim away any tough parts around the base and stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard.
  • If the recipe calls for sliced artichoke, halve the artichoke and slice very thin lengthwise (through the stem, either by hand or on a mandoline) or crosswise. Repeat this process with each of the remaining artichokes. As you finish with each artichoke, add it to the bowl of cold water and lemon juice, to keep it fresh.
  • If you are stuffing the artichokes: Once you have cut off the top third with a serrated knife, push the leaves out to expose the fuzzy purple choke. With a small spoon, scrape out the choke to expose the heart at the bottom of the artichoke. Put the prepared artichoke in the bowl of water and lemon juice to keep it fresh.

More about "mortadella and marinated artichoke tartines recipes"

GRILLED MOZZARELLA SANDWICHES WITH MORTADELLA, PESTO, …
4 very thin slices mortadella (about 2 ounces) 4 ounces drained marinated artichoke hearts (140 g; about 2 whole hearts), very thinly sliced 6 tablespoons (90 ml) extra-virgin olive oil, divided, plus more as needed
From punchfork.com


ANTHONY CONTRINO'S MORTADELLA AND PROVOLONE PANINO RECIPE
Aug 5, 2020 This is the more Italian version of your classic bologna and cheese sandwich. The artichoke tapenade adds a freshness and slathering the exterior of the bread in garlic butter …
From today.com


MORTADELLA ARTICHOKE SANDWICH - CENTO FINE FOODS
This sandwich is quick to make and absolutely delicious. It features creamy burrata, rich mortadella, and zesty pesto, all layered together. The flavors are enhanced by tangy marinated artichoke hearts.
From cento.com


MARTHA STEWART JUST SHARED AN EASY ITALIAN RECIPE TO GET YOU OUT …
Jul 14, 2021 The cheesy mixture is topped with thinly sliced mortadella, jarred marinated artichoke hearts (so easy!), and arugula, with shaved Parmigiano for garnish.
From sheknows.com


CLASSIC STUFFED ARTICHOKES RECIPE - NYT COOKING
1 day ago Step 3. Arrange the artichokes in the bottom of a large, deep pot. Sprinkle the garlic pieces around the bottom, add water (salted to taste) to a depth of 1 inch, drizzle the olive oil …
From cooking.nytimes.com


MORTADELLA AND MARINATED ARTICHOKE PASTA SALAD
Aug 11, 2024 Delicious Italian ingredients like marinated artichokes, mortadella, fresh basil and mozzarella are tossed with pasta and a simple vinaigrette for a fresh and flavorful pasta salad! Print Recipe Pin Recipe. Prep …
From carolynscooking.com


27 BEST SANDWICH RECIPES TO MAKE FOR LUNCH OR DINNER
Jun 21, 2023 Drape a few slices of rich, silky mortadella on top, followed by herbaceous marinated artichoke hearts and a garnish of peppery arugula. While eating, close your eyes and picture Tuscany . View Recipe
From marthastewart.com


11 ARTICHOKE RECIPES THAT GO BEYOND DIP (BUT, YES, THERE'S …
Sep 19, 2024 Each of these crisp, thin sandwiches is filled with melted mozzarella cheese, thinly sliced marinated artichoke hearts, pesto, and mortadella. A little anchovy punches up the …
From seriouseats.com


MOZZARELLA, PESTO, AND MORTADELLA GRILLED CHEESE - ITALY …
Aug 10, 2018 Each of these crisp, thin sandwiches is filled with melted mozzarella cheese, thinly sliced marinated artichoke hearts, pesto, and mortadella. A little anchovy punches up the savory flavor of each bite.
From seriouseats.com


QUICK MARINATED ARTICHOKES
3 days ago Peel the garlic and chop finely. In a medium bowl, whisk together with the remaining ingredients for the marinade. Place the halved artichoke hearts in a large bowl. Spoon the prepared marinade over the artichokes. Use …
From marcellinaincucina.com


SHAVED ARTICHOKE, SPINACH, AND MORTADELLA SALAD - LIDIA
Directions. Juice the lemon into a large serving bowl, and set aside. Trim the stems, tough outer leaves, and tops from the artichokes. Halve them, and thinly slice on a mandoline into the large bowl with the lemon juice, tossing as you …
From lidiasitaly.com


MORTADELLA RECIPES & MENU IDEAS - EPICURIOUS
Find quick & easy Mortadella recipes & menu ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks, Epicurious.
From epicurious.com


MEDITERRANEAN MORTADELLA SANDWICH - FAMILY SPICE
Jul 11, 2021 This mortadella sandwich is easy to put together and provides plenty of flavor to impress. Great for a meal or cut into pinwheels as a fabulous appetizer. You can even use a baguette for a more substantial mediterranean …
From familyspice.com


GRILLED MOZZARELLA SANDWICHES WITH MORTADELLA, PESTO, AND …
Jul 17, 2024 Each of these crisp, thin sandwiches is filled with melted mozzarella cheese, thinly sliced marinated artichoke hearts, pesto, and mortadella. A little anchovy punches up the …
From seriouseats.com


LUNCH KEBABS WITH MORTADELLA, ARTICHOKE AND SUN …
Mar 28, 2018 Ingredients. 10 ounces sliced mortadella. 12 ounces marinated artichoke hearts. 8 ounces sun-dried tomatoes. 4 ounces pitted Castelvetrano olives. 2 bunches basil (about 16 leaves) 4 pieces brown bread, cut into …
From purewow.com


PORK RECIPES - MARTHA STEWART
Whether slow-cooked for melt-in-the-mouth tenderness or quick and lean for midweek meals, we've got the pork recipes you need. Our pork recipes include, ideas for pork tenderloin, pork …
From marthastewart.com


MORTADELLA & ARTICHOKE TAPENADE PANINO - ANTHONY …
Apr 2, 2023 This grown-up version of a bologna and cheese sandwich paired with an artichoke tapenade adds some freshness, and slathering the exterior of the bread in garlic butter creates an inside-out garlic bread crunch!
From anthonymichaelcontrino.com


BEST MORTADELLA AND ARTICHOKE PIZZA RECIPES - FOOD …
Jul 30, 2013 Place pizza crust on buttered pizza pan or baking sheet. Spread sauce over crust. Top with mushrooms, artichoke hearts and black olives. Sprinkle with Canadian Mozzarella cheese; garnish with sliced mortadella and …
From foodnetwork.ca


CELERY, ARTICHOKE AND MORTADELLA SALAD - LIDIA - LIDIA'S …
Ingredients. 8 baby artichokes (about 1 pound) Juice of 2 lemons. 4 inner celery stalks, with leaves, thinly sliced on the bias. 4 ounce chunk Grana Padano. 3 tablespoons extra-virgin olive oil. 1/2 teaspoon kosher salt. 1 (6-ounce) piece …
From lidiasitaly.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Search