Best Artichoke Mushroom And Parma Ham Tart Recipes

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette image

Provided by Giada De Laurentiis

Time 27m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint teardrop tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
Toss the vegetables with the vinaigrette and serve.

Momma's Artichoke Hearts and Mushroom Bake image

Provided by Gingerbee

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

Steps:

Drain artichoke liquid and slice hearts in quarters.
Clean and slice mushrooms.
Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
Sprinkle with salt & pepper.
Top with 1/4 of the breadcrumbs.
Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
Cover and bake in a 350 degree oven for 30 minutes.
Remove the cover and brown the top until golden in color and serve.