Best 2 Artichoke Ratatouille Recipes
In the realm of delectable vegetarian dishes, the artichoke ratatouille stands as a masterpiece, a symphony of flavors that tantalizes the taste buds and nourishes the soul. Originating from the sun-kissed shores of Provence, this classic French dish is a vibrant tapestry of fresh vegetables, each contributing its unique charm to the ensemble. Artichokes, with their tender hearts and delicate flavor, take center stage, while bell peppers, zucchini, and eggplant add a medley of colors and textures. Tomatoes, the epitome of summer's bounty, provide a luscious base, their sweet and tangy juices mingling harmoniously with the other ingredients. Herbs de Provence, a fragrant blend of thyme, rosemary, and basil, infuses the dish with an aromatic embrace, evoking the essence of the Mediterranean countryside. This delectable dish can be enjoyed as a main course or as a hearty and flavorful side, making it a versatile addition to any culinary repertoire. The artichoke ratatouille is not only a culinary delight but also a testament to the beauty of simplicity, showcasing the inherent flavors of fresh, seasonal produce. With its vibrant colors, enticing aromas, and symphony of textures, this dish is a true feast for the senses, sure to captivate vegetarians and meat-eaters alike.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE RATATOUILLE CHICKEN
I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning., Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables., Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ARTICHOKE RATATOUILLE
Steps:
- In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.
- In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.
Nutrition Facts : Calories 221 calorie, Fat 11.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 439 milligrams, Carbohydrate 24 grams, Fiber 9.5 grams, Protein 5 grams, Sugar 9 grams
Tips:
- Prep your Artichokes Correctly: Before cooking, remove the tough outer leaves and choke from the artichoke. You can use a spoon to scoop out the center choke and ensure the artichoke is ready for cooking.
- Choose Fresh and Vibrant Vegetables: Ratatouille is all about the fresh flavors of summer vegetables. Select firm and ripe zucchini, eggplant, and tomatoes for the best results.
- Slice Vegetables Evenly: Slicing the vegetables evenly helps them cook uniformly and creates a visually appealing dish.
- Don't Overcook the Vegetables: Ratatouille should have a slight bite to it, so avoid overcooking the vegetables. Keep an eye on them during the cooking process and remove them from heat once they are tender.
- Use Good Quality Olive Oil: Olive oil is an essential ingredient in ratatouille, so make sure to use a good quality extra virgin olive oil for the best flavor.
- Add Fresh Herbs: Fresh herbs like thyme, basil, and oregano add a burst of flavor to ratatouille. Chop them finely and sprinkle them over the dish before serving.
- Serve with Crusty Bread or Rice: Ratatouille is traditionally served with crusty bread or rice. The bread helps soak up the delicious juices from the vegetables, while the rice provides a hearty base for the dish.
Conclusion:
Artichoke ratatouille is a delightful and flavorful dish that combines the best of summer vegetables. With its vibrant colors, aromatic herbs, and tender textures, it's a perfect dish for a warm summer meal. Whether you serve it as a main course or a side dish, artichoke ratatouille is sure to impress your taste buds and leave you feeling satisfied. So, gather your fresh vegetables, fire up your stove, and indulge in this culinary masterpiece!
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