Best Turkey Artichoke Tomato Tapas Recipes

Turkey Cutlets With Artichokes and Tomatoes image

Provided by Mike Marek

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb turkey cutlets
1/4 cup onion, thin sliced
1/2 cup diced tomato
6 ounces marinated artichokes
1 tablespoon butter
2 tablespoons olive oil
1/2 fresh lemon

Steps:

Season Cutlets with your favorite rub or spice mix and allow cutlets to set for 20 minutes at room temperature.
Heat a heavy skillet over high heat.
Add olive oil and reduce heat to medium high. Add butter and swirl pan to mix and melt butter.
When butter has melted add cutlets to pan and brown 2 minutes per side. Remove cutlets from skillet to a plate to rest.
Carefully pour artichokes and marinade into the skillet and deglaze.
Add onions and stir.
Add cutlets back into skillet on top of artichokes and onions.
Reduce heat to low and cover skillet.
Simmer for 10 minutes.
Just before serving add tomatoes on top of cutlets and cover for 3 minutes or so to warm but not cook the tomatoes.
To serve drizzle lemon juice over dish while in the skillet.
Serve 2 cutlets and vegetables to each diner.
Garnish with Olive Tapenade.

Nutrition Facts : Calories 504.6, Fat 23.1, SaturatedFat 6.7, Cholesterol 151.5, Sodium 608.7, Carbohydrate 18.5, Fiber 7.1, Sugar 4.1, Protein 57.5

Panera Bread's Turkey Artichoke Panini image

Provided by FLKeysJen

Time 20m

Yield 4 turkey artichoke paninis, 4 serving(s)

Number Of Ingredients 9

1 loaf pesto focaccia bread
8 ounces freshly sliced turkey
4 ounces spinach artichoke spread (Available at your local grocer)
2 ounces asiago cheese (asiago parmesan blend)
1 small red onion, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 -2 tomatoes, sliced (6-8 slices)
1 pinch salt and pepper

Steps:

Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
Serve hot with chips or your favorite soup!

Nutrition Facts : Calories 133.1, Fat 8, SaturatedFat 1.8, Cholesterol 38.6, Sodium 39.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.6, Protein 12

Turkey Artichoke & Tomato Tapas image

Provided by Nyteglori

Categories Poultry

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb turkey tenderloins, cut into 3/4-inch medallions
2 teaspoons olive oil
1 (6 ounce) jar marinated artichoke hearts, drained, halved, juice reserved
1 -2 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1/8-1/4 teaspoon red pepper flakes
1 large garlic clove, minced
6 -8 cherry tomatoes, halved

Steps:

In large non-stick skillet, over medium heat, sauté turkey in oil 4 minutes per side or until turkey is golden brown, no longer pink in center, and meat thermometer, inserted in thickest portion of tenderloin reaches 170 degrees F.
In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
Before serving, fold in tomatoes.

Nutrition Facts : Calories 115.7, Fat 2.1, SaturatedFat 0.4, Cholesterol 46.9, Sodium 65.2, Carbohydrate 4.1, Fiber 1.8, Sugar 0.7, Protein 19.8