Reese Artichoke Hearts Extra Small Size Description
10-12 Extra Small Size
Directions
Drain liquid, rinse well to remove brine, and pat dry.
Serve Cold: Artichoke Hearts are delicious in green salads or as a basis for an attractive salad plate. Marinate in olive oil and red wine vinegar; serve on a bed of lettuce with shrimp, crabmeat or Bay scallops, topped with mayonnaise. Use Artichoke Hearts in an Italian salad served with cold cuts.
Serve Hot: Sautee over medium heat with butter and garlic, and season with salt, paprika and lemon juice. Serve with veal or chicken. Delicious when sauteed in butter and served with Reese Hollandaise Sauce. Makes a tasty addition to omelettes or pasta.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 4 Pieces (130 g)
Servings per Container: About 3
| Amount Per Serving | % Daily Value |
|
| Calories | 50 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 380 mg | 16% |
|
| Total Carbohydrate | 9 g | 3% |
|
| Dietary Fiber | 2 g | 8% |
|
| Sugars | 2 g | |
|
| Protein | 3 g | |
|
| Vitamin A | | 4% |
|
| Vitamin C | | 8% |
|
| Calcium | | 4% |
|
| Iron | | 8% |
|
Other Ingredients: Artichoke hearts, water, salt, citric acid.
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Artichoke Olive Tapenade on Semolina Crostini
If you’re looking for a simple, no fuss, healthy party appetizer, look no further! This artichoke
olive tapenade recipe is a warm weather entertaining standby – it comes together quickly with mostly pantry ingredients, and always impresses. If you’re lucky enough to have leftovers, thin out with a bit of olive oil. Toss with rotini for an easy
pasta salad or use as a sandwich spread for an early summer picnic.
Artichoke Olive Tapenade on Semolina Crostini
- 14 oz. can artichoke hearts, (drained)
- ½ cup green olives, (pitted )
- ¼ cup extra virgin olive oil, (plus more for crostini)
- ¼ cup walnuts
- 3 cloves garlic
- 2 Tbsp. fresh lemon juice
- 1 tsp. capers
- ¼ cup fresh parsley, (roughly chopped)
- 2 tsp. fresh rosemary, (roughly chopped)
- ¼ tsp. crushed red pepper flakes
- 1/8 tsp. salt, (plus more to taste and for crostini)
- 1/8 tsp. ground black pepper
- 1 loaf semolina baguette, (cut in ½” slices)
Preheat oven to 375 degrees F. Line baking sheet with parchment paper or reusable silicone baking mat.
- Insert the “S” blade into your food processor. Add artichoke hearts, olives, olive oil, walnuts, garlic, lemon juice, capers, parsley, rosemary, red pepper flakes, salt and pepper. Process until all ingredients are combined but with a bit of texture – you don’t want a smooth puree. Season to taste with additional salt and pepper, if needed.
- To make crostini, arrange semolina baguette slices on the prepared baking sheet. Drizzle slices evenly with olive oil and season with a pinch of salt. Place in preheated oven and bake for 6-7 minutes or until the edges are slightly golden. Remove from oven and let cool slightly.
- Spread a dollop of tapenade on each crostini and serve immediately.
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