Best 6 Artichoke Tomato And Asiago Focaccia Recipes

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**Indulge in a Culinary Delight: A Journey Through Artichokes, Tomatoes, Asiago, and Focaccia**

Prepare to tantalize your taste buds with a culinary masterpiece that harmoniously blends the flavors of artichokes, tomatoes, Asiago cheese, and freshly baked focaccia bread. This irresistible dish, rooted in the culinary traditions of Italy, offers a symphony of textures and flavors that will leave you craving for more. Embark on a culinary adventure as we delve into the delectable recipes featured in this article, where each ingredient plays a vital role in creating a sensory experience like no other. From the crispiness of the focaccia crust to the tangy sweetness of the tomato sauce, the briny artichokes, and the nutty Asiago cheese, every bite promises a burst of Mediterranean delight. Get ready to immerse yourself in the art of Italian cuisine as you explore these recipes, transforming your kitchen into a culinary haven.

Here are our top 6 tried and tested recipes!

ARTICHOKE FOCACCIA WITH ROSEMARY



Artichoke Focaccia with Rosemary image

Artichoke Focaccia with Rosemary is easy to make and will rival any focaccia from an Italian baker! Great for dipping into a fruity extra-virgin olive oil!

Provided by By: Carol | From A Chef's Kitchen

Categories     Breads and Muffins

Time 3h15m

Number Of Ingredients 12

2 tablespoons cornmeal
3 cups all-purpose flour (divided)
1 cup warm water
1/2 cup extra virgin olive oil (divided)
1 package fast-acting yeast ((also called rapid-rise))
1 teaspoon kosher salt (plus more as needed)
1 bag (12-ounce) frozen artichoke hearts (thawed and patted dry of excess moisture)
1 tablespoon chopped fresh rosemary
3 cloves garlic (minced)
1/4 cup freshly grated Parmesan cheese
Coarse sea salt
Good extra-virgin olive oil for dipping

Steps:

  • Line a large baking sheet with parchment paper. Sprinkle the cornmeal over the parchment paper and set aside.
  • Place 2 1/2 cups flour in a large mixing bowl. Make a well.
  • Pour water and 2 tablespoons oil into well. Sprinkle yeast and salt over the water.
  • Stir dough together with a spoon. (Dough will be ragged.)
  • Turn dough out onto a floured surface. Add 1/4 cup flour.
  • Knead dough for 6-8 minutes, adding very small amounts of flour as needed or until dough is smooth, soft and springs back from the touch.
  • Drizzle a small amount of olive oil into the mixing bowl and place dough in bowl. Turn dough so that it's covered with oil.
  • Cover with a clean kitchen towel and place in a warm place to rise for 60-90 minutes or until doubled in size.
  • Meanwhile, prepare artichoke combination: Combine artichoke hearts, rosemary, garlic, 3 tablespoons olive oil and salt to taste in a bowl. Set aside.
  • When the dough has doubled in size, cut the dough into four even pieces.
  • On a floured surface, roll each piece into a 6 to 7-inch circle and place on the prepared baking sheet.
  • Create a few "dimples" with your finger.
  • Sprinkle each circle evenly with Parmesan cheese.
  • Place even amounts of the artichoke combination on each of the circles, gently pressing it into the dough.
  • Cover with the towel and let rise again another 30 minutes.
  • Preheat oven to 375 degrees.
  • Bake for 25-30 minutes.
  • Sprinkle with coarse sea salt. Serve, dipped in good extra-virgin olive oil or other seasoned olive oil.

Nutrition Facts : ServingSize 1, Calories 633 kcal, Carbohydrate 77 g, Protein 13 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 4 mg, Sodium 689 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 23 g

ARTICHOKE FOCACCIA



Artichoke focaccia image

Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 55m

Number Of Ingredients 6

500g strong flour
7g sachet fast-action yeast
1 heaped tsp salt
large bunch rosemary
285g jar artichoke antipasti in oil (we used Sacla)
50g freshly grated parmesan (or vegetarian alternative), plus extra for grating

Steps:

  • Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won't come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it's smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size.
  • Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.
  • When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9.
  • Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.

Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.38 milligram of sodium

ARTICHOKE, TOMATO AND ASIAGO FOCACCIA



Artichoke, Tomato and Asiago Focaccia image

High moisture flat breads like focaccia can be temperamental when it comes to humidity. You may find you need to add more milk or flour to get the right consistency. The instructions are written with a beginner in mind; this recipe is not as intimidating as it looks. A quick note on measuring: I use sifted flour, and sift it right into the measuring cup. If you tend to scoop yours up out of the bag, start with less, as it may be more compacted.

Provided by EmmyDuckie

Categories     Yeast Breads

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 cup milk
1/2 teaspoon fast rising yeast
1 tablespoon olive oil
1 teaspoon salt
1/2 cup canned or jarred artichoke heart
1/4 cup sun-dried tomato, chopped
1/4 cup grated asiago cheese
1 tablespoon olive oil
1 teaspoon kosher salt

Steps:

  • Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
  • Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
  • Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
  • Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
  • Rinse and drain artichoke hearts, and finely chop.
  • Mix artichokes, tomatoes, and cheese, set aside.
  • The tomatoes will absorb any excess moisture from artichokes and soften nicely.
  • Let the dough rise until doubled, about 1 1/2 to 2 hours.
  • Scrape out onto a floured countertop or large cutting board.
  • Shape the dough into a rough rectangle.
  • Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
  • Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
  • Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
  • Place dough on a cookie sheet lined with parchment paper or silpat.
  • Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
  • Brush dough with olive oil. Use fingers to make several small dimples in bread.
  • Sprinkle with kosher salt, and more cheese if you like.
  • Bake for 15 minutes, rotating pan after 10 minutes.
  • Let cool slightly before cutting into squares.

ARTICHOKE CAPONATA (CAPUNATA 'I CACUOCCIULI)



Artichoke Caponata (Capunata 'i Cacuocciuli) image

Categories     Garlic     Tomato     Vegetable     Side     Sauté     Artichoke     Winter     Family Reunion     Potluck     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 14

For tomato sauce:
35-ounce can Italian plum tomatoes, drained
2 garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon dried basil
For vegetables:
6 ounce large green olives with pits (20)
3 lemons
2 pounds baby artichokes, about 2 1/2 by 1 1/2 inches (20)
1/3 cup extra-virgin olive oil
4 celery ribs, halved crosswise
2 tablespoons capers, rinsed
1/4 cup red-wine vinegar

Steps:

  • Make tomato sauce:
  • Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
  • Prepare vegetables:
  • Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
  • Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
  • Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.

ARTICHOKE AND TOMATO CHICKEN



Artichoke and Tomato Chicken image

This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!

Provided by Maggie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce

Steps:

  • Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
  • Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
  • Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Nutrition Facts : Calories 542.7 calories, Carbohydrate 19.8 g, Cholesterol 162.4 mg, Fat 20.4 g, Fiber 4.5 g, Protein 66.7 g, SaturatedFat 6.4 g, Sodium 817.1 mg, Sugar 11.5 g

CREAMY ARTICHOKE AND ASIAGO PASTA



Creamy Artichoke and Asiago Pasta image

One of my close-but-not-quite recipe ideas from RSC #11. A nice, family pasta dish with a creamy sauce. Use it as a meatless meal or pair it with a robustly-flavored meat.

Provided by 3KillerBs

Categories     Potluck

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb rotini pasta
1 (12 ounce) jar marinated artichoke hearts
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1/2 onion, finely chopped
1/2 teaspoon dried basil
1/2 cup dry white wine
1 1/2 cups milk
1/4 cup all-purpose flour
1/2 cup asiago cheese
2 tablespoons fresh parsley, chopped
salt and pepper
1/2 teaspoon cayenne chili pepper flakes (optional)
additional parsley (to garnish)

Steps:

  • Cook rotini according to package directions. Keep hot.
  • Drain and chop artichoke hearts.
  • In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
  • Add artichokes. Heat gently, stirring often.
  • Add basil and white wine.
  • Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
  • Stir in Asiago and parsley. Taste and adjust seasonings.
  • Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.

Nutrition Facts : Calories 430.4, Fat 8.1, SaturatedFat 2.3, Cholesterol 8.5, Sodium 90.3, Carbohydrate 71.8, Fiber 5.9, Sugar 2.5, Protein 14.6

Tips:

  • To make the focaccia extra flavorful, use a high-quality olive oil and fresh herbs.
  • If you don't have any asiago cheese on hand, you can substitute another type of hard cheese, such as Parmesan or cheddar.
  • To make sure the focaccia is cooked through, insert a toothpick into the center. If it comes out clean, the focaccia is done.
  • Focaccia is best served warm, but it can also be eaten at room temperature.
  • Focaccia can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

This artichoke, tomato, and asiago focaccia is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover artichokes and tomatoes. The focaccia is soft and fluffy on the inside, with a crispy crust and a flavorful topping. It's sure to be a hit with everyone who tries it!

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