Braised Chicken with Artichokes and Olives

Yield: 4-6 servings

2 kg chicken pieces

8 cloves garlic, thinly sliced

1 cup white wine

1/4 cup olive oil, divided

1 tsp thyme leaves

1 tbsp tomato paste

1 tsp herbes de Provence

1 tbsp fennel seeds

2 cups chicken stock

6 plum tomatoes, halved

1 stalk celery, finely diced

1 onion, diced

1 small jar artichoke hearts, drained

1/2 cup pitted green olives

1. In a large bowl, combine chicken with add the garlic, wine, 2 tbsp oil, and thyme. Season with salt and pepper, and mix until completely coated. Cover and chill for at least a few hours, but preferably overnight.

2. In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Scrape marinade off the chicken pieces back into the bowl. Fry the chicken in batches until the skin is golden and crisp. Remove the chicken from the pan and pour off the oil.

3. Place the pan back on the heat, and add the tomato paste, herbs, fennel seeds, chicken stock, tomatoes, and remaining marinade. Bring to a boil, then simmer gently for 20 mins.

4. Preheat oven to 325F.

5. Nestle the chicken pieces back into the dish. Scatter over the celery, onions, and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hour.

6. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

https://www.bbcgoodfood.com/recipes/chicken-provencal-olives-artichokes

Mediterranean Chickpea Salad

Yield: 4 servings

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 clove garlic, finely minced

1 tsp dijon mustard

1 tsp thyme

1 tsp oregano

salt and pepper

Salad:

1 can chickpeas, drained and rinsed

2 cups romaine lettuce, chopped
1 cucumber, chopped
1 shallot, finely diced
1 red pepper, diced
1/4 cup olives, chopped

3/4 cup artichoke hearts
1/4 cup sundried tomatoes, julienne

1/4 cup salami or pepperoni, thinly sliced (optional)
1/4 cup asiago cheese, cubed (optional)

1. Prepare the dressing by combining all ingredients in a small jar. Shake well.

2. In a large bowl, combine all salad ingredients.
3. Toss with dressing and serve immediately.

https://www.foodiecrush.com/italian-chopped-salad-with-marinated-chickpeas/
https://fosterfarmsturkey.com/recipes/mediterranean-chickpea-and-turkey-salad-with-grilled-flatbread/

Spinach and Artichoke Egg Bake

Yield: 2-3 servings

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, minced

2 cups spinach

1 cup artichoke hearts, chopped
1 tbsp fresh basil, chopped

1/2 tsp dried oregano

pinch red pepper flakes

salt and pepper

6 eggs
3 tbsp almond milk

1. Preheat oven to 350F. Line a loaf pan or 8-inch cake pan with parchment paper and set aside.

2. In a large skillet, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes.
3. Add garlic and spinach and cook for an additional 2 minutes, until spinach is wilted.
4. Stir in artichoke hearts and herbs and spices.
5. Pour mixture into prepared pan and spread out evenly.
6. In a medium bowl, whisk together eggs and almond milk. Pour over vegetables.
7. Bake for 25 to 30 minutes, or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and let cool for 10 minutes. Cut into pieces and serve warm.


https://www.twopeasandtheirpod.com/spinach-artichoke-egg-casserole/

Italian Pasta Salad

Yield: 4 servings

1 lb pasta (fusilli, macaroni)

1 cup cherry tomatoes, halved
1/2 cup celery, finely chopped
1/4 cup carrot, grated

1/2 cup roasted red peppers, julienned

1/2 cup artichoke hearts, chopped

1/4 cup sundried tomatoes, chopped

1/4 cup sliced black olives

1 shallot, finely diced

1/4 cup parsley, finely chopped
1 tbsp basil leaves, finely chopped

Dressing:

1/3 cup olive oil

2 tbsp red wine vinegar

1/2 tsp maple syrup

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/4 tsp dried basil

1/4 tsp dried parsley
1/4 tsp salt

1/4 tsp black pepper

1. Cook noodles according to package instructions. Drain, and set aside.

2. Chop the vegetables and herbs and place in a large bowl. 

3. Add noodles to the vegetables and herbs.
4. Prepare dressing by adding all ingredients to a blender and blending on high until emulsified, or adding all ingredients to a mixing bowl and whisking vigorously until emulsified.
5. Just before serving, ddd dressing to the salad and toss to coat.


http://www.blissfulbasil.com/easy-vegan-italian-pasta-salad/
https://minimalistbaker.com/vegan-macaroni-salad/