Best 3 Artichoke Hearts Romano Recipes

**Artichoke Hearts Romano: A Culinary Delight**

Discover the delectable flavors of artichoke hearts prepared in the Romano style, offering a delightful balance of tangy, savory, and nutty notes. This cherished dish, originating from the heart of Italy, has captured the palates of food enthusiasts worldwide with its versatility and unique taste profile. Embark on a culinary journey as we unveil a collection of enticing recipes that showcase the culinary prowess of artichoke hearts Romano. From classic preparations to contemporary twists, these recipes promise to tantalize your taste buds and leave you craving more. Prepare to be amazed as we unveil the secrets behind this delectable dish, guiding you through the steps to create a memorable dining experience.

**Recipes:**

1. **Artichoke Hearts Romano al Forno:** Experience the classic flavors of artichoke hearts baked to perfection in a savory Romano cheese sauce. This time-honored recipe is a testament to the simplicity and elegance of Italian cuisine.

2. **Grilled Artichoke Hearts Romano with Lemon-Herb Dressing:** Elevate your grilling game with this delightful recipe. Charred artichoke hearts are drizzled with a refreshing lemon-herb dressing, creating a symphony of flavors that will transport you to the sun-drenched shores of the Mediterranean.

3. **Artichoke Hearts Romano Stuffed Mushrooms:** Embark on a culinary adventure with this creative dish. Mushroom caps are filled with a delectable mixture of artichoke hearts, Romano cheese, and herbs, then baked until golden brown. Prepare to indulge in a symphony of textures and flavors.

4. **Artichoke Hearts Romano Pasta Salad:** Experience a burst of freshness with this vibrant pasta salad. Tender artichoke hearts, salty Romano cheese, and a tangy vinaigrette dressing come together in perfect harmony. This dish is perfect for summer gatherings and picnics.

5. **Artichoke Hearts Romano and Roasted Red Pepper Bruschetta:** Elevate your next party spread with this sophisticated appetizer. Crisp bruschetta rounds are topped with a savory spread of artichoke hearts, roasted red peppers, and creamy Romano cheese. Prepare to impress your guests with this delightful and visually appealing dish.

Here are our top 3 tried and tested recipes!

SPICY ROMANO CHICKEN W/ARTICHOKE HEARTS

SPICY ROMANO CHICKEN W/ARTICHOKE HEARTS image

This recipe really should not be missed. The original recipe called for sun-dried tomato. I don't like sun-dried tomato...but I love sun-dried tomato pesto...so I swapped. This recipe is amazing--family gives it 5 stars and the "don't play with this recipe and please make it again" speach. I made it without the mushrooms &...

Provided by Tracy Joyner

Categories Pasta

Number Of Ingredients 15

Ingredients

SAUCE
1 pt heavy cream
4 Tbsp butter
2 tsp salt
1 Tbsp pepper
1/4 c parmasean cheese
1/4 c romano cheese
2 tsp cayenne pepper
MIXINS
10 oz bow tie pasta - al dente
1 1/2 Tbsp melted butter
1/2 c sliced mushrooms
1 small jar artichoke hearts-drained
8 oz pre-cooked chicken
1 small jar sun-dried tomato pesto

Steps:

1. •Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
2. •In a large skillet over medium heat, melt butter, then add mushrooms. Stir for one minute. Next add artichokes and chicken and sun-dried tomato pesto. Add bowtie pasta . Stir gently. Serve.

ARTICHOKE HEARTS ROMANO

Artichoke Hearts Romano image

I've enjoyed cooking all my life, and most of my endeavors are Italian. With a zippy marinara sauce for dipping, these golden, breaded artichoke quarters make a unique and popular appetizer. -Anthony Greco, Saylorsburg, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 1h35m

Yield 2 dozen (2 cups sauce).

Number Of Ingredients 20

Ingredients

6 large artichokes
SAUCE:
1/4 cup chopped onion
2 tablespoons olive oil
1 garlic clove, minced
1 can (16 ounces) crushed tomatoes
1/4 cup water
2 tablespoons dry red wine
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
FOR COOKING:
1 egg
1 tablespoon milk
1 cup seasoned bread crumbs
1 tablespoon grated Romano cheese
1 tablespoon minced fresh parsley
Dash pepper
1/4 cup canola oil

Steps:

Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves in the center pull out easily. , Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths., In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 101mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SPICY ROMANO CHICKEN WITH ARTICHOKE HEARTS & SUN-DRIED TOMATOES RECIPE - (4.3/5)

Spicy Romano Chicken with Artichoke Hearts & Sun-dried Tomatoes Recipe - (4.3/5) image

Provided by á-25138

Number Of Ingredients 16

Ingredients

SAUCE:
1 pint heavy cream
4 tablespoons butter
2 teaspoons salt
1 to 2 teaspoons pepper
1/4 cup Romano cheese
1/4 cup parmesan cheese
2 teaspoons cayenne pepper, or less to taste
MAIN:
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.
1 1/2 tablespoons melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 (7 to 8-ounce) precooked sliced grilled chicken (we also add equal amounts of sausage to ours...although shrimp, beef, and crab would be great too!)
1/8 cup sun-dried tomatoes, chopped
1 ounce heavy cream

Steps:

Sauce: Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside. Main: In a large skillet over medium heat, melt butter, then add mushrooms, and sun-dried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve. Recipe is easily doubled or tripled. Enjoy!

Tips:

Choose fresh artichoke hearts: Look for artichoke hearts that are firm and have a bright green color. Avoid any that are brown or have a slimy texture.
Prepare the artichoke hearts properly: Before cooking, trim the artichoke hearts by removing the tough outer leaves and the fuzzy choke from the center. You can also cut the artichoke hearts into quarters or halves, depending on your preference.
Use a variety of cooking methods: Artichokes can be cooked in a variety of ways, including boiling, steaming, roasting, and grilling. Each method will produce a slightly different flavor and texture, so experiment to find your favorite way to cook them.
Add artichoke hearts to your favorite dishes: Artichokes can be added to a variety of dishes, including salads, pasta dishes, pizzas, and casseroles. They can also be used as a side dish or appetizer.

Conclusion:

Artichokes are a delicious and versatile vegetable that can be enjoyed in a variety of ways. With their slightly bitter flavor and tender texture, they are a great addition to any meal. Whether you are looking for a healthy side dish or a flavorful addition to your favorite recipe, artichoke hearts are sure to please.