I love dishes that taste like they were a lot more trouble to make than they really are. Artichoke hearts and fresh basil make this nice enough to put in front of guests but minimal prepwork means its on the table in half an hour so you can give it to your family on a busy night when opening cans sounds attractive. It holds well too for those days when everyone is on his/her own schedule.
I dated a guy from Morocco and he cooked this for me often. Didn't work out, but I still love the recipe none the less. I hope you enjoy! You can buy "Tagine" spices in specialty food stores. These are from Morocco and I suggest that you have them on hand as they go great with lots of other meats, especially lamb. You can use the "Tagine" spice mixture (approx. 1 1/2-2 T and just add the saffron or you can use the spices below as noted to create your own "Tagine" spice mixture.
Oustanding combination of vegetables, herbs and cheese; they complement each other perfectly. Would make a great vegetarian summer (or anytime) one-dish meal. I found this recipe on-line when searching for artichoke recipes (hey, you can never have too many good ones). Then I tweaked a little to improve it.
A healthy tasty meal to get you back on track after indulging over the holidays. Also a great dish for the beginning cook, who wants to try out a new cooking technique ( De-glazing is De-mystified). The title says it all, how can you go wrong with tomatoes, artichokes, sauteed chicken and Parmesan cheese served over pasta.
This is a lovely vegetarian Italian pasta dish. One hint: please try and slice your 8 garlic cloves as thin as possible to really give this dish that wonderful garlic flavor. Also, feel free to sub. chicken stock for the vegetable if you prefer meat. I've also used both fresh and canned plum tomatoes in this. Both work fine.
These lovely little morsels are fabulous served on most kinds of crackers as appetizers. No doubt they'll be coming back for more!!
You can substitute Parmesan cheese for cheddar cheese to give it an Italian flair.