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Farroto with Oven Dried Tomatoes and Artichokes

Farroto with Oven Dried Tomatoes and Artichokes

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A whole grain alternative to the classic risotto. If you don't like artichokes and tomatoes go ahead and use any vegetables you like.

Heat oven to 350F Cook pasta according to package directions. Drain. Set aside. Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes. Meanwhile, in Dutch oven melt garlic butter until sizzling add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat. Add cooked pasta, tomatoes, artichokes and olives to pepper mixture toss gently. ADD CHEESE AND BAKE: In 2-quart casserole toss vegetable-pasta mixture with 1/3 cup Parmesan cheese. Cover bake for 30 to 35 minutes or until heated through Sprinkle with remaining Parmesan cheese. Salt and pepper to taste PER SERVING: Calories 130 Protein 6 g Carbohydrate 22 g, Fat 3 g (21%cff) Cholesterol Copy


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Calories per serving: 76

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Recipe Summary

  • 2 tablespoons olive oil
  • ½ onion, sliced
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • ½ cup chicken broth
  • 1 (15 ounce) can quartered artichoke hearts, undrained
  • 1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
  • 1 (4 ounce) can sliced olives, drained
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • freshly ground black pepper to taste
  • 1 (12 ounce) package angel hair pasta
  • 1 (8 ounce) package crumbled feta cheese

Heat olive oil in a large skillet over medium-high heat cook and stir onion and garlic in hot oil for 1 minute. Add chicken cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture cover skillet and simmer until chicken is cooked through, about 10 more minutes.

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter spoon chicken mixture over pasta. Sprinkle with feta cheese.

1. Season chicken on both sides with Italian seasoning, salt and pepper, and other spices.

2. Sear the chicken in 2 tablespoons of olive oil in a large skillet on medium-high heat, about 4 minutes on each side.

Sear the chicken in a large skillet

3. Remove the chicken from the skillet.

4. To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.

Sun-dried tomatoes, artichokes, capers in a skillet.

Spinach, artichokes, sun-dried tomatoes, capers in a skillet

6. Cook until the spinach wilts, for a couple of minutes, on medium heat.

Wilted spinach with other veggies in a skillet

7. To make the sauce, add 1 cup of heavy cream and paprika to the skillet with sautéed vegetables. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if desired. Add more paprika, if you like.

The cream sauce in a skillet

8. Add cooked chicken to the skillet with the cream sauce.

9. Spoon the sauce over the chicken, and simmer for about 2 minutes (or more), until the chicken is warmed up and completely cooked through. Season with salt, if needed.

Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons

Pork chops work really well in a pressure cooker, staying moist. Just remember to release the pressure naturally so they don't toughen.

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Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons

  • Prep Time: 10 m
  • Cook Time: 7 m
  • Natural Release: 15 m
  • Total Time: 32 m
  • Servings:


  • 2 tablespoons flour
  • 2 teaspoons salt
  • freshly ground black pepper
  • 4 boneless center cut pork chops about 1-inch thic
  • 1 tablespoon vegetable oil
  • 2 shallots finely chopped
  • 1 clove garlic minced
  • ½ cup white wine
  • 15 ounce can artichoke hearts, halved
  • ¼ cup capers drained
  • ½ cup sundried tomatoes julienned
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 lemon sliced
  • 1 tablespoon butter softened
  • 1 tablespoon flour
  • 1 tablespoon fresh chopped parsley


  1. Combine flour, salt and pepper. Lightly dredge both sides of the pork chops in the flour, shaking off any excess flour.
  2. Pre-heat the pressure cooker using the BROWN setting.
  3. Add the oil to the cooker and brown the pork chops on both sides. Remove the browned chops and set aside. Add the shallots and garlic to the cooker and sauté until the shallots start to brown and soften – about 3 minutes. Add the white wine and stir, scraping up any brown bits on bottom of cooker. Simmer for one minute. Add the artichoke hearts, capers, sundried tomatoes, chicken stock, Italian seasoning and lemon slices. Stir to combine, making sure the lemon slices are submerged in the liquid. Return the pork chops to the cooker and lock the lid in place.
  4. Pressure cook on HIGH for 4 minutes.
  5. While the pork chops are cooking mix the butter and flour together in a small bowl to form a paste. 6.Let the pressure drop NATURALLY and carefully remove the lid. Remove pork chops and let them rest for 5 to 10 minutes, loosely covered with foil. Return the cooker to the BROWN setting. Whisk the butter and flour paste into the sauce and bring the liquid to a boil to thicken. Stir in the fresh parsley and season to taste with salt and freshly ground black pepper. Serve the pork chops with some rice, or over angel hair pasta and top with the sauce and vegetables.
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Shrimp Scampi with Tomatoes and Artichokes

Do you usually go out for Valentine&rsquos Day or do you cook a romantic dinner at home?

For us, we almost always stay in.

It&rsquos so crowded to go out for a date on Valentine&rsquos Day and the food often isn&rsquot that special.

Celebrating Valentine&rsquos Day at home requires a little bit of organization and careful planning on our part.

With two children that need to be tucked in bed (forget going out on a regular basis&hellip), it can be hard to have a romantic evening.

I plan a simple, yet thoughtful dinner and prepare it while my husband works on getting ready for bed and we eat after they are fast asleep.

You don&rsquot need a 5-course meal to treat your Valentine to a special evening.

Not only will planning an evening in for Valentine&rsquos Day ensure a romantic evening for two, it&rsquoll save you a few bucks as well.

Prepare something that&rsquos a little bit more special than your typical evening meal.

Or if you know of a favorite dish that your significant other has, consider preparing that to dine on.

We like Italian pasta dishes with lots of flavor and ingredients that are maybe a little bit fancier.

Not to say that the recipe is fussy, this Shrimp Scampi with Sun-Dried Tomatoes and Artichokes is actually quite simple to prepare, it is the ingredients that give it flair.

If you and your significant other both love spending time in the kitchen, consider preparing a special meal together.


A little quiet, romantic music is always a nice touch.

I don&rsquot even remember what I used last year, but I selected 4 or 5 songs and actually had them on repeat playing on the iPod docking speakers.

I think one of the songs was Rob Pattison Never Think from the Twilight Soundtrack.


Harsh, bright light isn&rsquot very romantic.

Turn a few lights off and warm up the room with candles.

If you are able and it&rsquos not to warm an evening, light up your fireplace to cozy up the room.

What are you doing to make your Valentine&rsquos Day special?

Chicken Florentine Artichoke Bake

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is 10 min prep!


  • 8 ounces rotini pasta
  • 1 1/4 cups milk
  • 2 large eggs
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (12.5-ounce) can premium chunk white chicken, drained
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 cup Panko*


  1. Preheat oven to 350 degrees F. Lightly oil a 9吉 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions drain well.
  3. In a large bowl, whisk together milk, eggs, garlic, oregano, basil and red pepper flakes season with salt and pepper, to taste. Stir in chicken, Monterey Jack cheese, artichokes, spinach, sun dried tomatoes, Parmesan and pasta.
  4. Add pasta mixture to prepared baking dish. Place into oven and bake until cooked through and golden brown, about 18-20 minutes.
  5. Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes set aside.
  6. Serve pasta immediately, sprinkled with Panko.


*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Artichoke and sun-dried tomato frittata

Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle’s Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed a very yummy artichoke frittata. Could you please try to get the recipe?

Dear Donna: Gayle’s was happy to share the recipe with us, which we’ve adapted below.

Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and parmesan cheeses together gently. Spread evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.

Tuscan Chicken with Artichokes, Tomatoes, and Olives

We had some cooler and rainy weather last week which always makes me want to cook comforting meals for dinner. I had a few baby artichokes and chicken thighs in the refrigerator and decided to make a meal using them. I also grabbed some spinach, tomatoes, kalamata olives, and green olives to add to the dish. I steamed the artichokes for a bit before finishing them off in the pan with the chicken. I loved the flavor the different olives gave to this dish. The chicken was moist, tender, and delicious and we all loved the artichokes and other veggies. It was a tasty meal that warmed us all up on a cold & rainy day.

Preheat the oven to 375 degrees.

Heat a big pot of water to boil with a steamer inside. Cut the artichokes in half, lengthwise, and remove the furry portion of the artichoke heart in each half. Place the cleaned artichoke half in a bowl of water with lemon juice. Repeat with the remaining halves.

Place the artichokes in the steamer and place a lid on top. Steam for 10 minutes.

While the artichokes are steaming, season the chicken thighs evenly with sea salt, freshly cracked pepper, dried oregano, and garlic powder, to taste. Heat 1 tablespoon of olive oil in a large Dutch oven over medium high heat. Place the chicken into the HOT Dutch oven and cook for 3-4 minutes or until the chicken is golden brown, flip and cook for 1 minute. Remove the chicken and place on the plate. Set aside.

Heat the remaining 2 teaspoons of olive oil over medium heat. Add the shallot then cook, stirring often, for 1-2 minutes, until softened. Add the garlic pieces and crushed red pepper flakes to the pan and cook, stirring constantly, for 1 minute. Add the chicken broth, making sure to scrape up the browned pieces on the bottom of the pan. Place the chicken back into the pan along with the tomatoes, spinach, kalamata olives, green olives, and fresh oregano.

Place into the oven and bake for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and serve. Enjoy.


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