80 roasted vegetable artichoke Recipes

marinated artichoke hearts, boneless skinless chicken breast halves, olive oil or 1 tbsp vegetable oil, pizza sauce, roasted sweet red peppers, drained and cut into strips, hot cooked fettuccine

olive oil, vegetable broth (or 1 cube vegetable bouillon dissolved in 2 cups hot water), white beans (canned or cooked ), artichoke hearts, chopped (packed in water, drained), roasted red pepper, chopped and drained (packed in water), onion, chopped, garlic cloves, minced, lemon juice (1 small lemon s worth), sage leaves, chopped, bay leaf, salt, black pepper

head of cauliflower, artichoke hearts, minced cloves garlic, extra virgin olive oil, light cream (or whole milk, half and half, or heavy cream), vegetable stock (can substitute chicken broth), crushed leaves from a few sprigs of fresh thyme, zest of a lemon, fresh ground black pepper, salt

grapes 30 each, thyme sprigs 12 each, bay leaves 12 each, salt and freshly ground black pepper as needed, olive oil as needed, baby carrots, quartered 12 each, parsnips, quartered 1 1/2 each, baby golden beets, quartered 6 each, candy striped beets, quartered 6 each, baby turnips, quartered 6 each, baby fennel, quartered 6 each, sunchokes, quartered 6 each, baby artichokes, quartered 6 each, chestnuts 6 each, walnut oil as needed, anise seed pinch, star anise 1 each, coriander pinch, vegetable stock 1 cup, salsify 1 1/2 each, baby leeks 6 each, radishes 12 each, celery root 3/4 each, brussels sprouts 6 each, walnuts 3 each, orange zest, grated, dried 1 tsp, maitake mushrooms 3/4 oz, shallots , roasted 12 each, sweet dumpling squash 3/4 each, quince 3/4 each, luting dough 1/2 lb, luting dough, chef-owner bryce whittlesey, chez bryce - tampa , fla., usa, flour .875 lb, sugar 1 tsp, salt 1 tsp, eggs 4 each, egg whites 3 each, instructions, combine all ingredients and mix until an elastic dough forms. reserve

bone-in leg of american lamb (about 7 lbs.), all but a thin layer of fat trimmed, anchovy fillets*, chopped, pitted green olives, capers*, divided, chopped fresh oregano leaves, divided, extra-virgin olive oil, divided, full-bodied white wine , such as a viognier or rhone blend, baby artichokes, stems trimmed to 1 in ., shallots, young, thin carrots, thyme, divided, kosher salt and pepper

cooked chicken breast halves, flour tortillas, chopped red onions, sliced mushrooms, sliced roasted red peppers (from water-packed jar), sliced artichokes (from water-packed can or jar), shredded monterey jack or pepper jack cheese, for each quesadilla

all-purpose flour, dried whole thyme, pepper, carton thawed frozen egg substitute, roasted red bell peppers, chopped, artichoke hearts, drained and chopped, crabmeat, drained, vegetable cooking spray, x 3-inch) wonton wrappers, grated parmesan cheese, freeze-dried chives, margarine, melted

jerusalem artichokes (sunchokes), skim milk, salt, drained bottled horseradish , or to taste, vegetable-oil cooking spray, six 4-oz filets mignons, roasted balsamic red onions

head cauliflower, extra virgin olive oil, artichoke heart, cooked, garlic, minced, vegetable stock (or substitute chicken broth or plain water), light cream (or half and half, whole milk, or even heavy cream), zest of 1 lemon, fresh thyme, leaves only, crushed, salt, fresh ground black pepper

ground chicken, elbow macaroni, tomato paste, tomato sauce, tomatoes, diced, frozen peas and carrots, blend (use only 8 oz in recipe), artichoke hearts, chopped, low-fat ricotta cheese , loaf, red onion, chopped, roasted red pepper, roasted yellow bell pepper, portabella mushroom, chopped, diced garlic, parmesan cheese, shredded, chopped fresh basil, ground savory, ground cumin, celery salt, thyme, greek oregano, sage

swordfish , scallops or lobster, broccoli florets, stems removed , roasted, cauliflower florets , roasted, artichokes, chopped, lemon juice, chopped fresh thyme, mesclun greens

white vinegar, garlic cloves, bay leafs, cauliflower, carrots sliced 1/8 inch, canned artichoke hearts, ripe olives, bottled roasted red peppers sliced, celery chopped, olive oil, capers, salt, pepper

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

cheesecloth, orange juice, turkey, salt and pepper, vegetable oil, chicken or turkey broth, butter or margarine, melted, orange marmalade, honey, grated orange rind, coarse-grained mustard, garnishes: flowering kale , baby artichokes, red grapes, pan gravy

frozen peas, frozen artichoke hearts, partially thawed, low fat cottage cheese, sun-dried tomato, diced, fresh spinach, chopped, roasted red pepper, chopped, pesto sauce (i used classico brand ready made), parmesan cheese, divided, grated nutmeg, ground pepper, salt, bechamel sauce, bow tie pasta

kabocha squash or 1 other winter squash or 1 sweet potato, yellow onion , sliced into half moons, frozen peppers and onions, thawed (or use fresh bell peppers), quartered artichoke hearts, brussels sprouts, stems removed, garlic cloves, minced, balsamic vinegar, dried basil, thyme, salt and pepper, fat free balsamic vinaigrette, to taste (i used whole foods brand ) (optional)

bow tie pasta, cooked,drained and cooled, shrimp , ccoked,peeled,deveined and tails removed, frozen artichoke hearts, grape tomatoes, sliced in half, mozzarella cheese, fresh,marinated, roasted bell pepper , chopped into bite sized pieces, balsamic vinaigrette

lemon, halved, baby artichokes, nonstick olive oil spray, fennel bulbs, trimmed , each cut lengthwise into 8 wedges, slender leeks (white and pale green parts only), root ends trimmed, each leek cut lengthwise in half, thick asparagus spears , tough ends trimmed, very slender small carrots, peeled, olive oil, salsa verde