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Reese Artichoke Hearts Extra Small Size -- 14 oz


Reese Artichoke Hearts Extra Small Size
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Reese Artichoke Hearts Extra Small Size -- 14 oz

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Reese Artichoke Hearts Extra Small Size Description

10-12 Extra Small Size


Directions

Drain liquid, rinse well to remove brine, and pat dry.

 

Serve Cold: Artichoke Hearts are delicious in green salads or as a basis for an attractive salad plate. Marinate in olive oil and red wine vinegar; serve on a bed of lettuce with shrimp, crabmeat or Bay scallops, topped with mayonnaise. Use Artichoke Hearts in an Italian salad served with cold cuts.

 

Serve Hot: Sautee over medium heat with butter and garlic, and season with salt, paprika and lemon juice. Serve with veal or chicken. Delicious when sauteed in butter and served with Reese Hollandaise Sauce. Makes a tasty addition to omelettes or pasta.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 4 Pieces (130 g)
Servings per Container: About 3
Amount Per Serving% Daily Value
Calories50
  Calories from Fat0
Total Fat0 g0%
  Saturated Fat0 g0%
Cholesterol0 mg0%
Sodium380 mg16%
Total Carbohydrate9 g3%
  Dietary Fiber2 g8%
  Sugars2 g
Protein3 g
Vitamin A4%
Vitamin C8%
Calcium4%
Iron8%
Other Ingredients: Artichoke hearts, water, salt, citric acid.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Artichoke Olive Tapenade on Semolina Crostini

If you’re looking for a simple, no fuss, healthy party appetizer, look no further! This artichoke olive tapenade recipe is a warm weather entertaining standby – it comes together quickly with mostly pantry ingredients, and always impresses. If you’re lucky enough to have leftovers, thin out with a bit of olive oil. Toss with rotini for an easy pasta salad or use as a sandwich spread for an early summer picnic. Creamy Olive Tapenade in a Bowl Next to Olive Oil Drizzled Bread Slices on a Plate and a Lemon Half with Rosemary Twig for Garnish | Vitacost.com

Artichoke Olive Tapenade on Semolina Crostini

  • 14 oz. can artichoke hearts, (drained)
  • ½ cup green olives, (pitted )
  • ¼ cup extra virgin olive oil, (plus more for crostini)
  • ¼ cup walnuts
  • 3 cloves garlic
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. capers
  • ¼ cup fresh parsley, (roughly chopped)
  • 2 tsp. fresh rosemary, (roughly chopped)
  • ¼ tsp. crushed red pepper flakes
  • 1/8 tsp. salt, (plus more to taste and for crostini)
  • 1/8 tsp. ground black pepper
  • 1 loaf semolina baguette, (cut in ½” slices)
  1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or reusable silicone baking mat.

  2. Insert the “S” blade into your food processor. Add artichoke hearts, olives, olive oil, walnuts, garlic, lemon juice, capers, parsley, rosemary, red pepper flakes, salt and pepper. Process until all ingredients are combined but with a bit of texture – you don’t want a smooth puree. Season to taste with additional salt and pepper, if needed.
  3. To make crostini, arrange semolina baguette slices on the prepared baking sheet. Drizzle slices evenly with olive oil and season with a pinch of salt. Place in preheated oven and bake for 6-7 minutes or until the edges are slightly golden. Remove from oven and let cool slightly.
  4. Spread a dollop of tapenade on each crostini and serve immediately.

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