olls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large
alf).
Add chopped up artichoke hearts, marinade and shrimp in
old in dry spinach and artichoke hearts.
-Fold the mixture
the artichoke hearts, the marinade, the minced parsley until the antipasto is
Drain artichoke salad, reserve 2 tablespoons of liquid. In a bowl, combine reserved liquid and Caesar dressing.
In a bowl, gently toss lettuce, shallots and artichoke salad. Spoon salad into cucumber-lined serving bowl.
Drizzle salad with dressing just before serving.
Cook pasta in boiling salted water 10 mins, or until al dente. Drain.
Meanwhile, heat reserved oil in a large, deep frying pan over medium-high heat. Cook sausages for 7 mins, or until browned and cooked through. Set aside and slice thickly.
Add tomato sauce, antipasto, artichokes and olives to frying pan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins, or until sauce thickens. Add sausage and pasta and toss to combine. Top with shaved Parmesan to serve.
Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
Serve antipasto at room temperature with bread.
immer 20 minutes.
Add artichoke hearts (unless using canned); cook
Wash and dry lettuce
leaves.
Prepare
a large platter lined with a bed of
lettuce
leaves.
Arrange
cold
cuts and cheese attractively on lettuce.
Garnish with pickled peppers, tomato wedges, artichoke
hearts,
mushrooms, olives and chick peas. Sprinkle with olive
oil,
oregano
and vinegar.
Serve with bread sticks or
sliced Italian bread, if desired.
Makes 8 to 10 servings.
Line a very large platter with lettuce leaves.
Roll salami and place, point side down, in a group on lettuce platter. Arrange all other ingredients in groups on platter.
Pass dressing separately (recipe to follow).
Sprinkle 8 x 8-inch baking dish with bread crumbs.
Layer 1/2 of roasted peppers, artichoke hearts, mushrooms and olives. Sprinkle with bread crumbs and garlic powder.
Repeat layer. Drizzle oil before baking over the antipasto. Sprinkle with paprika for color.
Heat in 350\u00b0 oven until heated through.
Serve with garlic bread.
he romaine with the quartered artichoke hearts, roasted red pepper, hot
Combine all ingredients except lettuce in a medium bowl; mix well. (Mixture may be prepared up to 4 hours before serving. Cover and refrigerate.)
Just before serving, spoon antipasto mixture into lettuce leaves; roll up. Or, arrange lettuce leaves on a serving platter with the bowl of antipasto mixture and let guests make their own wraps.
Chop all the veggies.
Mix the antipasto with the yogurt.
Toss all ingredients together (including the dressing) until well combined.
Place artichoke hearts and garlic in food processor.
Pulse on and off until roughly chopped.
Add the rest of the ingredients and continue to pulse until finely chopped (but not to the point of minced or pureed) Allow to stand refrigerated for at least an hour for the flavors to marry.
Serve with crusty bread or crudites.
epper, black olives, mozzarella cubes, artichoke hearts, and pepperoncini.
In
Thaw, drain and slice crab.
Combine sliced mushrooms and cucumbers.
Drain artichokes, reserve liquid.
Combine the artichoke liquid with lemon juice, vinegar, garlic and spices.
Pour over mushrooms and cucumbers.
Marinate for two hours in the refrigerator.
Drain the vegetables.
Arrange the crab, tomatoes, cucumbers and mushrooms, and cheese attractively on a lettuce lined salad plate.
Mix cream cheese with the basil and garlic.
On each tortilla, spread about 2 tablespoons of this mixture on the tortillas to within 1/4 inch of the edge.
Layer with romaine, salami, ham, and cheese.
Next, layer on the olives, roasted red peppers, and artichoke hearts that you prefer.
Tightly roll up the tortilla and cut in half on the diagonal.
Enjoy!
vernight.
MAKE AHEAD The recipe can be refrigerated for up
If using mostaccioli, cook and cool. Drain and slice artichoke hearts.
Lightly mix all ingredients except dressing.
Sprinkle with freshly ground pepper.
Mix half (or to taste) of the artichoke marinade with Italian dressing and pour over salad. Chill 2 to 4 hours if possible.
Serve on a bed of torn lettuce. Serves 4 to 6.