Best 3 Saucy Beans And Artichoke Hearts With Feta Recipes
Embark on a culinary journey with our tantalizing Saucy Beans and Artichoke Hearts with Feta, a vegetarian delight that bursts with flavor. This hearty and satisfying dish features a medley of tender cannellini beans, succulent artichoke hearts, and tangy feta cheese, all enveloped in a luscious tomato sauce. Dive into the creamy texture of cannellini beans, complemented by the vibrant artichoke hearts and the briny notes of feta cheese. The velvety tomato sauce, infused with herbs and spices, ties all the elements together, creating a symphony of flavors. Elevate your taste buds with this delectable dish, perfect for a quick and easy weeknight meal or a delightful addition to your next gathering.
In addition to the main recipe, you'll also find enticing variations to suit your preferences and dietary needs. For a vegan version, simply omit the feta cheese and use a plant-based milk alternative in the sauce. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of cayenne pepper. For a richer flavor, sauté some mushrooms or roasted bell peppers to incorporate into the dish. With its versatility and endless possibilities, this Saucy Beans and Artichoke Hearts with Feta recipe is a culinary masterpiece waiting to be savored. So, prepare to indulge in this delectable creation and let your taste buds dance with delight.
ARTICHOKE AND FETA QUICHE
A custardy quiche, with a crust made from scratch, is filled with shallots, artichoke hearts and feta.
Provided by Food Network Kitchen
Time 3h30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
SAUTEED NAVY BEANS AND ARTICHOKES
Freshly ground black pepper is absolutely key to this recipe - it is a traditional Italian combination with grated Romano cheese and olive oil.
Provided by amanda1432
Categories Side Dish Beans and Peas
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 33 g, Cholesterol 7.7 mg, Fat 28 g, Fiber 9 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 966.8 mg, Sugar 0.4 g
Tips:
- To save time, use canned beans and artichoke hearts. Just be sure to rinse and drain them well before using.
- If you don't have feta cheese on hand, you can substitute Parmesan or crumbled goat cheese.
- For a spicier dish, add a pinch of red pepper flakes or a dash of cayenne pepper.
- Serve Saucy Beans and Artichoke Hearts with Feta over rice, pasta, or quinoa for a complete meal.
- Garnish with fresh parsley or cilantro for a pop of color and flavor.
Conclusion:
Saucy Beans and Artichoke Hearts with Feta is a quick and easy dish that is perfect for a weeknight meal. It's also a great way to use up leftover beans and artichoke hearts. This dish is packed with flavor and protein, and it's sure to be a hit with the whole family. So next time you're looking for a simple and delicious recipe, give Saucy Beans and Artichoke Hearts with Feta a try.
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