Pan Fried Artichoke Hearts

Artichoke hearts alone can make me a very happy person! It’s a known fact that they are the best part of the artichoke!! Coat them in breadcrumbs, fry ’em up and serve with a dipping sauce; I’m ready to party!

I always loved these as a kid and I love them as an adult. It is the perfect appetizer for any occasion. I think they are sort of fancy and have always thought of it as a Christmas Eve or New Year’s Eve sort of appetizer.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

If you are eyeing my mom’s bread dish like I was, I found some that are similar. Her platter is from years ago!

Large Banana Leaf Platter

Wood Leaf Serving Tray

Pan Fried Artichoke Hearts

Ingredients

Directions

  1. Drain artichokes and pat until completely dry.
  2. In a coating tray, crack the egg in one tray and whisk.
  3. Put the breadcrumbs in a separate tray.
  4. Toss each artichoke heart in the egg and then coat with breadcrumbs.
  5. Put them aside until all are done and you are ready to fry.
  6. In a large skillet put enough oil so that it is about 1 inch high. Heat on medium high heat.
  7. When oil is ready, put several artichoke hearts in the skillet and let them brown.  When they are browned on the one side, turn them over with tongs and let them brown on the other side.
  8. When you remove them, place them on a paper towel lined dish.
  9. When all the artichoke hearts are done put them on a serving platter and serve with a Simple Crushed Tomato Sauce for dipping.

Enjoy!


If you liked this, you will love…

Roasted Peppers with Garlic

Broccoli Rabe

 

Advertisements

Lasagna Rolls

Lasagna is the perfect dish for any holiday. My mom makes the absolute best lasagna. She made it for every holiday. We all loved it and would enjoy it for weeks later. She’d have leftovers and then a whole tray in the freezer for another night. It is the ultimate comfort meal.

I love lasagna, but I’m not a big fan of making it. It always looks a little messy when I make it. I would prefer to make a tray of stuffed shells, baked ziti or lasagna rolls! It looks better and I like that it has less ricotta cheese.

I love spinach in my lasagna rolls because I love veggies. If I put spinach, I don’t serve meat with it. If I leave the spinach out, I serve it with a side of meatballs or meat sauce. Either way lasagna rolls are delicious and comforting and presents beautifully.

Of course double the recipe for a bigger crowd or to put one tray in the freezer for a later date.

A basic marinara sauce should be made first. You can find the recipe here. 👇🏼

Marinara Sauce

If you decide to leave the spinach out and do meat sauce, you can find the recipe here👇🏼

Meat Sauce

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Lasagna Rolls

Ingredients

  • Marinara sauce
  • 10 oz package of frozen spinach(optional)
  • 1 box of lasagna noodles
  • 32 oz container of ricotta cheese
  • 2/3 cup of grated pecorino romano cheese
  • 1 egg
  • Salt and pepper

Directions

  1. Pre-heat oven to 350.
  2. Boil a large pot of salted water and cook noodles per directions on box. Drain and set aside to dry.
  3. Put about 1 cup of sauce in the bottom of a baking dish.
  4. In a mixing bowl combine the spinach, ricotta, pecorino, and egg.
  5. Add salt and pepper to taste.
  6. Lay the noodles out flat and spread about 2 tablespoons of the ricotta mixture evenly on the noodle.
  7. Roll and place seam side down in baking dish.
  8. Cover with sauce and sprinkle with with some more pecorino Romano cheese.
  9. Cover tightly with foil.
  10. Bake for 45 minutes or until bubbly.

Enjoy!

Other pasta dishes that are perfect to feed a crowd…

Baked Ziti with Sausage

Rigatoni with Roasted Eggplant and Ricotta

Ravioli with Crushed Tomato Sauce

Orecchiette with Sausage, Mushrooms, and Tomatoes

 

Stuffed Mushrooms

This is the item that will never be removed from our Thanksgiving menu. This has been on the Thanksgiving menu in our family for generations. They are amazing. We devour them that day and they are even better leftover. I have to make 50-60 mushrooms for about 8 people! These are also great to serve on Christmas Eve or New Year’s Eve. They look fancy and everyone will love them!

The key is to get large, fresh, white mushrooms. Sometimes the large ones are hard to find, but keep looking…  It is worth the search.

***You can do all the prep work the day before. Cover tightly in the fridge until ready to bake.***

SM.jpg

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Stuffed Mushrooms

Ingredients

  • 50-60 large, white mushrooms
  • 2 cups of Italian seasoned bread crumbs
  • 2 cups of grated pecorino romano cheese
  • 8 garlic cloves, minced
  • 1 big bunch of Italian parsley, rinsed and chopped
  • Olive Oil
  • salt and pepper

Directions

  1. Use a wet paper towel or clean dish cloth to wipe the dirt off of every mushroom. (This is the best way to get the dirt off. If you don’t have the patience for that, you can rinse them in a strainer. But you must dry them immediately since they soak up all the water.)
  2. Remove all the stems of the mushrooms while washing the dirt off. Set aside and finely chop about 1 cup of the stems.
  3. In a large bowl, add the breadcrumbs, cheese, garlic, parsley, mushroom stems and about 5 tablespoons of olive oil. Mix ingredients together. Season with salt and pepper and mix again.
  4. Preheat oven to 400 degrees.
  5. Stuff each mushroom with stuffing mixture.
  6. Place mushrooms on a large baking sheet that is drizzled with olive oil.
  7. Drizzle more olive oil on top of the mushrooms.
  8. Bake for 25-30 minutes. Mushrooms should be brown and tender.


Here are some other great holiday dishes:

Grandma’s Stuffing

Mashed Potatoes

Butternut Squash Soup