Jadcooker - Marinated Mozzarella, Artichoke & Olive Antipasto 🛒 Ingredients: For the Herb-Infused Oil: Extra virgin olive oil - 2/3 cup Red wine vinegar - 2 tablespoons Fresh rosemary - 2 sprigs, plus more for garnish Fresh thyme - 3 sprigs Fresh parsley - 2 tablespoons, finely chopped Garlic - 3 cloves, thinly sliced Dried red chili peppers - 2, crumbled Sea salt - 1/4 teaspoon Freshly ground black pepper - 1/2 teaspoon For the Antipasto: Ciliegine mozzarella - 8 ounces, drained Kalamata olives - 1 cup, pitted Castelvetrano olives - 1 cup, pitted Marinated artichoke hearts - 1 jar (12 oz), drained Baby artichoke quarters - 1/2 cup (optional) Lemon zest - 1 teaspoon (optional) 📝 Instructions: 1️⃣ Heat olive oil in a small saucepan over low heat until just warm, not hot. 2️⃣ Add sliced garlic and crumbled chili peppers to the warm oil, removing from heat immediately. 3️⃣ Allow mixture to steep for 10 minutes, then add fresh herb sprigs and cool completely. 4️⃣ Meanwhile, thoroughly drain mozzarella and pat dry with paper towels to prevent diluting flavors. 5️⃣ Prepare olives by draining and patting dry to remove excess brine. 6️⃣ Drain artichoke hearts and cut any large pieces into quarters for uniform bite-sized pieces. 7️⃣ Arrange mozzarella, olives, and artichokes in a shallow glass or ceramic serving dish. 8️⃣ Remove herb sprigs from the infused oil and reserve for garnish if desired. 9️⃣ Pour the herb and chili-infused oil over the ingredients, gently folding to coat everything evenly. 🔟 Cover and marinate at least 2 hours or overnight in refrigerator, bringing to room temperature 30 minutes before serving. | Facebook
Jadcooker - Marinated Mozzarella, Artichoke & Olive Antipasto 🛒 Ingredients: For the Herb-Infused Oil: Extra virgin olive oil - 2/3 cup Red wine vinegar - 2 tablespoons Fresh rosemary - 2 sprigs, plus more for garnish Fresh thyme - 3 sprigs Fresh parsley - 2 tablespoons, finely chopped Garlic - 3 cloves, thinly sliced Dried red chili peppers - 2, crumbled Sea salt - 1/4 teaspoon Freshly ground black pepper - 1/2 teaspoon For the Antipasto: Ciliegine mozzarella - 8 ounces, drained Kalamata olives - 1 cup, pitted Castelvetrano olives - 1 cup, pitted Marinated artichoke hearts - 1 jar (12 oz), drained Baby artichoke quarters - 1/2 cup (optional) Lemon zest - 1 teaspoon (optional) 📝 Instructions: 1️⃣ Heat olive oil in a small saucepan over low heat until just warm, not hot. 2️⃣ Add slice
Homemade - Savory Artichokes Cakes These golden brown cakes are bursting with the flavors of artichokes and herbs, making them a perfect appetizer or light meal option! Ingredients: - 14 oz can artichoke hearts, drained and chopped - 1 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 2 cloves garlic, minced - 2 eggs, beaten - Salt and black pepper to taste - Olive oil for frying Directions: 1. In a mixing bowl, combine chopped artichoke hearts, breadcrumbs, Parmesan cheese, parsley, garlic, eggs, salt, and pepper. Mix until well combined. 2. Form the mixture into small patties and place them on a baking sheet. Refrigerate for 30 minutes to set. 3. Heat olive oil in a skillet over medium heat. Fry the artichoke cakes in batches until golden brown on both sides, about 3-4 minutes per side. 4. Remove from the skillet and place on a paper towel-lined plate to drain excess oil. 5. Serve the savory artichoke cakes warm with a side of aioli or marinara sauce for dipping. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Calories: ~180 per serving | Servings: 6 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. #ArtichokeLove #SavoryBites #VegetarianDelight 🌿🍴🎉 | Facebook
Homemade - Savory Artichokes Cakes These golden brown cakes are bursting with the flavors of artichokes and herbs, making them a perfect appetizer or light meal option! Ingredients: - 14 oz can artichoke hearts, drained and chopped - 1 cup breadcrumbs - 1/2 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 2 cloves garlic, minced - 2 eggs, beaten - Salt and black pepper to taste - Olive oil for frying Directions: 1. In a mixing bowl, combine chopped artichoke hearts, breadcrumbs, Parmesan cheese, parsley, garlic, eggs, salt, and pepper. Mix until well combined. 2. Form the mixture into small patties and place them on a baking sheet. Refrigerate for 30 minutes to set. 3. Heat olive oil in a skillet over medium heat. Fry the artichoke cakes in batches until golden brown on both
77K views · 476 reactions | Easy Lemon Artichoke Orzo Salad (recipe linked in bio!) #orzosalad #easysidedish #healthyrecipes #lunchideas | Janatiktoks | Facebook
77K views · 476 reactions | Easy Lemon Artichoke Orzo Salad (recipe linked in bio!) #orzosalad #easysidedish #healthyrecipes #lunchideas | Janatiktoks | Facebook
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