751 marinated olives artichoke hearts Recipes

chicken , cut into pieces or 2 1/2-3 lbs your favorite mix of bone-in skin-on pieces, fruity olive oil, lemon juice (i love it really lemony, but you may prefer less lemon to start...can always add more!), dried oregano, salt, pepper (i use fresh ground black ), chopped garlic, to taste (i use way more ), artichoke heart, quartered (not marinated ), lemon slice

farfalle (bow tie) pasta, marinated artichoke hearts, drained and chopped, chopped walnuts, shredded parmesan cheese, extra-virgin olive oil, lemon, juiced, dried basil, dried oregano, salt and ground black pepper to taste

linguine pasta, olive oil, divided, diced onion, chopped fresh thyme, fresh tuna steaks, cubed, dry white wine, chicken stock, fresh lemon juice, lemon zest, chopped oil-packed sun-dried tomatoes, sliced marinated artichoke hearts, salt and freshly ground black pepper to taste

marinated artichoke hearts, undrained, roasted red bell peppers, drained and sliced, black olives, drained, smoked provolone cheese, diced, olive oil, balsamic vinegar, dried oregano, garlic, finely chopped, salt and pepper to taste, fresh basil leaves , cut into thin strips

water (70o to 80o), olive oil, sugar, salt, king arthur unbleached bread flour, active dry yeast, italian turkey sausage link (4 oz), casing removed, italian diced tomatoes, drained, marinated quartered artichoke hearts, drained and chopped, sliced pimiento-stuffed olives, shredded part-skim mozzarella cheese, shredded reduced-fat cheddar cheese, grated parmesan cheese

italian diced tomatoes, marinated quartered artichoke hearts, refrigerated cheese tortellini, chopped onions, minced fresh parsley, minced fresh or 2 to 4 tsp dried basil, minced garlic, dried oregano, crushed red pepper flakes, olive oil, sliced ripe olives, drained, salt, shredded parmesan cheese

marinated artichoke hearts, drained, fresh breadcrumb, chopped parsley, garlic cloves, chopped, extra virgin olive oil, sourdough baguette, thinly sliced and toasted, to serve

marinated artichoke hearts, drained and chopped, roma (plum) tomatoes, chopped, chopped red onion, chopped black olives, chopped garlic, chopped fresh basil, salt and pepper to taste

marinated artichoke hearts, drained and chopped, roma plum tomatoes, chopped, red onions, chopped, black olives, chopped, garlic, chopped, fresh basil, chopped, salt and pepper

olive oil, unsalted margarine, onion, chopped, carnaroli rice, uncooked, soymilk (or skim milk), apple juice, vegetable stock, firm tofu, cubed, marinated artichoke hearts, drained , liquid reserved, garlic cloves, minced, whole low-sodium kernel corn, cayenne pepper , to taste

fresh peeled deveined shrimp, fresh sea scallop, unsalted butter, olive oil, garlic cloves, sliced paper thin, shallots, chopped, baby portabella mushrooms, sliced, marinated artichoke hearts, chicken broth, fish stock, white wine, chopped fresh parsley, crushed red pepper flakes, lemons , zest of, grated italian cheese blend

sun-dried tomatoes , packed in oil, drained, fennel bulb (with or without fronds), marinated artichoke hearts, drained, olive, preferably black, mixed bean medley, pesto sauce

balsamic vinegar or red wine vinegar, dijon mustard, olive oil, romaine lettuce head , torn into bite-size pieces, chick-peas (garbanzo beans), drained, marinated artichoke hearts, drained, freshly grated romano cheese (about 1 1/2 oz), salt and freshly ground pepper

unbleached all-purpose flour, half of a 1/4-oz package) fast-acting yeast, water (130of.), olive oil, sugar, salt, hot italian sausage , casing discarded and the sausagechopped, chopped onion, garlic clove, or to taste, minced, dried oregano, crumbled, dried basil, crumbled, yellow cornmeal for sprinkling the baking sheet, a 14-oz can italian tomatoes, drained, chopped fine , and drainedwell again in a colander, a 6-oz jar marinated artichoke hearts, drained, rinsed , andpatted dry, coarsely grated mozzarella, freshly grated parmesan

elbow macaroni, low sodium vegetable broth, coarse salt , to taste, fresh ground pepper , to taste, marinated quartered artichoke hearts, drained and chopped with 1 tsp marinade reserved, pitted kalamata olive, chopped, olive oil

freshly squeezed lemon juice, kosher salt, broccoli rabe, trimmed, cauliflower florets, button mushrooms (cut in half if too large), half-moon-sliced zucchini, half-moon-sliced yellow squash, roasted red pepper strips, marinated, quartered artichoke hearts, oil-cured black olives, pitted, red wine vinegar, freshly squeezed lemon juice, dijon mustard, kosher salt, freshly ground black pepper, garlic, chopped, extra-virgin olive oil, canola oil, sliced fresh basil leaves, plus whole leaves for garnish, lemon, cut into wedges, for garnish, equipment : 1 large stock pot with submersible pasta basket

italian-style diced tomatoes, marinated quartered artichoke hearts, refrigerated cheese tortellini, chopped onions, minced fresh parsley, minced fresh basil, minced garlic, dried oregano, crushed red pepper flakes, olive oil, sliced ripe olives, drained, salt, shredded parmesan cheese

artichoke hearts (marinated, drained,chopped ), sun-dried tomato (oil packed, drained,chopped), parmigiano (fresh grated ), basil (fresh,chopped ), extra virgin olive oil, italian rolls, fresh mozzarella cheese (water packed,drained,sliced), salami (sliced thin), olive spread (green olivada recipe #4560320)