Easy Artichoke Cookbook: 50 Delicious Artichoke Recipes [2 ed.]

Table of contents :
Table of Contents
Artichokes for Toast
Rustic Bruschetta
Middle Eastern Hummus of Cannellini and Artichoke
Italian Inspired Aioli
Artichoke Garlic and Parmesan Bread
French Inspired Artichokes
Country Style Carrot Artichoke and Mushroom Soup
Potluck Artichoke Bake
Light Supper Frittata
Italian Stuffed Artichokes
Easy Artichoke Snack
Roasted Mediterranean Artichokes
Artisanal Dip
Alfredo Artichoke Dip
Grilled Artichokes 101
Florentine Lasagna
Wednesday’s Chicken Breast Dinner
Piccata 101
Cookout Artichokes
Homemade Tetrazzini
Homemade Artichokes
Stuffed Shrooms for June
Ancient Roman Soup
Meatless Monday Farfalle
Fabulous Sundried Chicken Platter
Hearty Creamy Potato Soup
Traditional Italian Antipasto
Cold-Weather Casserole
Picky Eater's Wontons
Seafood Linguine Restaurant Style
California Tortilla Pizza
Mediterranean Lunch Time Salad
Authentic Francesca
Thursday’s Gourmet Raviolis
Crunchy Artichoke Treat
Tomato Artichoke Sauce
Deep Fried Artichokes
Cream Cheese Artichokes
Seattle Style Mashed Potatoes
Redwood Pesto
English Muffin Appetizer
Moroccan Style Stew
Artichoke Skillet
Marylander Dip
Homemade Cacciatore for Dinner
Bologna Style Vegan Spaghetti
Easy Artichoke Gratin
Artichoke Tots
Monterey Artichokes
Sunday’s Buffet

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Easy Artichoke Cookbook 50 Delicious Artichoke Recipes

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Table of Contents Artichokes for Toast 6 Rustic Bruschetta 7 Middle Eastern Hummus of Cannellini and Artichoke 10 Italian Inspired Aioli 11 Artichoke Garlic and Parmesan Bread 12 French Inspired Artichokes 13 Country Style Carrot Artichoke and Mushroom Soup 16 Potluck Artichoke Bake 17 Light Supper Frittata 18 Italian Stuffed Artichokes 19 Easy Artichoke Snack 20 Roasted Mediterranean Artichokes 21 Artisanal Dip 22 Alfredo Artichoke Dip 23 Grilled Artichokes 101 24 Florentine Lasagna 25 Wednesday’s Chicken Breast Dinner 28 Piccata 101 29 Cookout Artichokes 30 Homemade Tetrazzini 31 Homemade Artichokes 32 Stuffed Shrooms for June 33 Ancient Roman Soup 34 Meatless Monday Farfalle 35 Fabulous Sundried Chicken Platter 36 Hearty Creamy Potato Soup 37

Traditional Italian Antipasto 38 Cold-Weather Casserole 39 Picky Eater's Wontons 40 Seafood Linguine Restaurant Style 41 California Tortilla Pizza 44 Mediterranean Lunch Time Salad 45 Authentic Francesca 46 Thursday’s Gourmet Raviolis 47 Crunchy Artichoke Treat 48 Tomato Artichoke Sauce 49 Deep Fried Artichokes 50 Cream Cheese Artichokes 51 Seattle Style Mashed Potatoes 52 Redwood Pesto 53 English Muffin Appetizer 54 Moroccan Style Stew 55 Artichoke Skillet 56 Marylander Dip 57 Homemade Cacciatore for Dinner 60 Bologna Style Vegan Spaghetti 61 Easy Artichoke Gratin 62 Artichoke Tots 63 Monterey Artichokes 64 Sunday’s Buffet 65

ARTICHOKES

for Toast

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 24 Calories 92 kcal Fat 8.1 g Carbohydrates 2.4g Protein 2.9 g Cholesterol 16 mg Sodium 217 mg

Ingredients 1 (14 oz.) can artichoke hearts, drained 1 (8 oz.) package cream cheese 1 C. grated Parmesan cheese 1/2 C. mayonnaise

1 clove garlic, peeled 3/4 tsp dried dill weed

Directions 1. 2. 3. 4. 5.

6

Set your oven to 400 degrees F before doing anything else. In a food processor, add the artichoke hearts and pulse till smooth. Add the cream cheese, Parmesan cheese, mayonnaise, garlic and dill and pulse till smooth. Transfer the mixture into a 9-inch pie plate. Cook in the oven for about 10-15 minutes.

Artichokes for Toast

Rustic

Bruschetta

Prep Time: 18 mins Total Time: 20 mins Servings per Recipe: 8 Calories 278 kcal Fat 11.1 g Carbohydrates 35.7g Protein 10 g Cholesterol 11 mg Sodium 593 mg

Ingredients 1 (6.5 oz.) jar marinated artichoke hearts, drained and chopped 1/2 C. grated Romano cheese 1/3 C. finely chopped red onion

5 tbsp mayonnaise 1 French baguette, cut into 1/3 inch thick slices

Directions 1. Set the broiler of your oven. 2. In a bowl, mix together the marinated artichoke hearts, Romano cheese, red onion and mayonnaise. 3. Spread the artichoke heart mixture over the French baguette slices evenly. 4. Place the bread slices onto a large baking sheet in a single layer. 5. Cook under the broiler for about 2 minutes.

Rustic Bruschetta

7

MIDDLE EASTERN

Hummus of Cannellini and Artichoke

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 12 Calories 92 kcal Fat 2.1 g Carbohydrates 14.3g Protein 4.3 g Cholesterol 0 mg Sodium 459 mg

Ingredients 3 cloves garlic, chopped 2 tbsp chopped fresh basil 2 tbsp lemon juice 2 (15 oz.) cans cannellini beans, drained (reserve juice) 1 tbsp olive oil 1 tbsp water

1 tbsp tahini 1/2 tsp salt 1/2 tsp ground cumin 1 (15 oz.) can artichoke hearts, drained and quartered

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook the chopped garlic in the oven for about 5-7 minutes. 3. In a food processor, add the baked garlic, basil and lemon juice and pulse till the basil leaves are minced. 4. Add the cannellini beans, olive oil, water, tahini, salt and cumin in the food processor and process and pulse till the hummus is smooth. 5. Add the artichoke hearts and pulse till smooth.

10

Middle Eastern Hummus of Cannellini and Artichoke

Italian Inspired Aioli

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 105 kcal Fat 8.7 g Carbohydrates 6.9g Protein 2.8 g Cholesterol 5 mg Sodium 287 mg

Ingredients 1 (6.5 oz.) jar marinated artichoke hearts, drained 2 tbsp mayonnaise 2 tbsp grated Parmesan cheese 1/2 lemon, juiced 1 tsp lemon zest

1/4 tsp red pepper flakes salt and freshly ground black pepper to taste

Directions 1. In a food processor, add the artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper and pulse till smooth. 2. Refrigerate, covered before serving.

Italian Inspired Aioli

11

ARTICHOKE

Garlic and Parmesan Bread

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 16 Calories 211 kcal Fat 12.9 g Carbohydrates 18.3g Protein 5.9 g Cholesterol 10 mg Sodium 430 mg

Ingredients 1 (14 oz.) can artichoke hearts, drained and chopped 1 C. freshly grated Parmesan cheese 1 C. mayonnaise (such as Hellman's(R)) 1 clove garlic, finely chopped

1 loaf French bread, cut lengthwise in half

Directions 1. 2. 3. 4. 5.

12

Set your oven to 350 degrees F before doing anything else. In a bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise and garlic. Spread the artichoke mixture over the French bread halves evenly. Arrange the bread halved onto a baking sheet. Cook in the oven for about 20 minutes.

Artichoke Garlic and Parmesan Bread

French Inspired Artichokes

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 360 kcal Fat 27.6 g Carbohydrates 21g Protein 6.9 g Cholesterol 80 mg Sodium 611 mg

Ingredients 1/2 C. all-purpose flour 1 egg 1 (14 oz.) can artichoke hearts, drained and halved 1/4 C. vegetable oil 1/4 C. butter 1 lemon, juiced

3 tbsp Parmesan cheese 1/4 C. dry sherry salt and ground black pepper to taste 1 tbsp chopped fresh parsley

Directions 1. 2. 3. 4.

In a shallow dish, place the flour. In another shallow dish, beat the egg. Coat the artichoke hearts with the flour and then dip in the egg. In a skillet, heat the vegetable oil on medium heat and stir fry the artichoke for about 5 minutes. 5. Transfer the cooked artichoke hearts into a bowl. 6. Remove the oil from the skillet and with a paper towel, wipe clean the skillet. 7. In the same skillet, melt the butter on medium heat. 8. Add the lemon juice, artichoke hearts, Parmesan cheese, sherry, salt and pepper and stir to combine. 9. With a slotted spoon, transfer the artichoke hearts into a serving dish. 10. Boil the sauce for about 2-3 minutes. 11. Place the sauce over the artichoke hearts and serve with a garnishing of the parsley.

French Inspired Artichokes

13

COUNTRY STYLE

Carrot Artichoke and Mushroom Soup

Prep Time: 25 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 226 kcal Fat 16.9 g Carbohydrates 15.8g Protein 4.7 g Cholesterol 56 mg Sodium 756 mg

Ingredients 1/4 C. butter 1/2 C. chopped carrots 1/2 C. chopped celery 1/2 C. chopped onion 1/2 C. sliced fresh mushrooms 1/4 C. all-purpose flour 2 C. chicken broth 3 (14 oz.) cans artichoke hearts, drained and cut into fourths 1 bay leaf 1/2 tsp salt

1/2 tsp ground black pepper 1/4 tsp dried thyme leaves 1/4 tsp dried oregano 1/4 tsp dried sage 1 dash paprika 1 C. whipping cream

Directions 1. In a large pan, melt the butter on medium heat and cook the carrots, celery, onion and mushrooms for about 5 minutes. 2. Add the flour and cook for about 10 minutes, stirring occasionally. 3. Stir in the chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage and paprika and bring to a boil. 4. Reduce the heat and simmer for about 30 minutes. 5. In a bowl, add the whipping cream and beat on medium-high speed till frothy. 6. Fold the whipped cream into the soup and cook till heated completely. 7. Discard the bay leaf. 8. In a blender, add the soup in batches and pulse till smooth. 9. Transfer the soup into a clean pan.

16

Country Style Carrot Artichoke and Mushroom Soup

Potluck

Artichoke Bake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 388 kcal Fat 27.5 g Carbohydrates 15.7g Protein 22.7 g Cholesterol 184 mg Sodium 819 mg

Ingredients 1 tbsp margarine 1 (8 oz.) package fresh mushrooms, chopped 1 onion, chopped 1 clove garlic, minced 4 eggs, beaten 1/4 C. bread crumbs 1/4 tsp salt 1/8 tsp hot pepper sauce (such as Tabasco(R))

1/8 tsp ground black pepper 1/8 tsp dried oregano 1/8 tsp garlic salt 2 (6.5 oz.) jars marinated artichoke hearts, drained and chopped 3/4 lb. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 11x7-inch baking dish. 2. In a skillet, melt the margarine on medium-high heat and sauté the mushrooms, onion, and garlic for about 5-7 minutes. 3. In a bowl, add the eggs, bread crumbs, salt, hot sauce, pepper, oregano and garlic salt and beat till well combined. 4. Stir in the mushroom mixture, artichokes and cheese and transfer the mixture into the prepared baking dish. 5. Cook in the oven for about 35-40 minutes. 6. Remove from the oven and cool slightly in baking dish before cutting into squares.

Potluck Artichoke Bake

17

LIGHT SUPPER

Frittata

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 265 kcal Fat 19.2 g Carbohydrates 8.7g Protein 15.4 g Cholesterol 144 mg Sodium 446 mg

Ingredients 1 (12 oz.) jar marinated artichoke hearts, drained and chopped (reserve marinade) 1 bunch green onions, chopped 9 eggs, beaten 1 lb. sharp Cheddar cheese, grated 14 saltine crackers, crumbled 1/2 C. chopped fresh parsley

2 cloves garlic, minced (optional) 1 dash hot pepper sauce (such as Tabasco(R)) salt and ground black pepper to taste

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. In a large skillet, heat 3 tbsp of the reserved artichoke marinade and sauté the green onions for 2-3 minutes. 3. In a bowl, mix together the cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt and black pepper. 4. Transfer the mixture into a 13x9-inch baking dish. 5. Cook in the oven for about 40 minutes. 6. Remove from the oven and cool slightly before cutting into squares.

18

Light Supper Frittata

Italian Stuffed Artichokes

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 175 kcal Fat 13.2 g Carbohydrates 11.6g Protein 4g Cholesterol 5 mg Sodium 149 mg

Ingredients 6 whole artichokes 3 slices Italian bread, cubed 1 clove garlic, minced 1/8 C. chopped fresh parsley 1/4 C. grated Romano cheese

1/2 tsp dried oregano 5 tbsp vegetable oil, divided salt and pepper to taste

Directions 1. Snip the pointed tips of the artichoke leaves and remove the stems. Wash and drain. 2. Holding the artichoke firmly by base, firmly rap the top of it on a hard surface. (this will open it so it can be stuffed.) 3. For the stuffing in a bowl, add the bread cubes, garlic, parsley, Romano cheese, oregano, 2 tbsp of the vegetable oil, salt and pepper and mix well. 4. Place about 1/2 C. of the stuffing into each artichoke and gently, press. 5. In a large Dutch oven, tightly pack the stuffed artichokes and add 3 tbsp of the oil with enough water to reach half way up the artichokes. 6. Bring to a boil on high heat. 7. Reduce the heat to low and simmer, covered for about 1 hour.

Italian Stuffed Artichokes

19

EASY ARTICHOKE

Snack

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 350 kcal Fat 28.9 g Carbohydrates 19.4g Protein 7.6 g Cholesterol 65 mg Sodium 505 mg

Ingredients 4 medium artichokes 1/2 C. butter, melted 3 tbsp basil pesto 1/4 C. Italian seasoned bread crumbs

Directions 1. 2. 3. 4. 5. 6. 7. 8.

20

Trim the stems from the artichokes and remove the small leaves from the bottoms. Slice 1-inch from the top so that it is flat. In a large pan, 2 C. of the water and arrange a steamer basket in it. Place artichokes into the steamer and bring to a boil. Cover and steam for about 15 minutes. In a small bowl, mix together the melted butter and pesto. Drizzle the mixture over the artichokes evenly and sprinkle with the bread crumbs. Serve immediately.

Easy Artichoke Snack

Roasted

Mediterranean Artichokes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 198 kcal Fat 11.8 g Carbohydrates 17g Protein 6.9 g Cholesterol 6 mg Sodium 733 mg

Ingredients 1 serving cooking spray 1/2 C. Italian-seasoned bread crumbs 1/2 C. grated Parmesan cheese 1/4 C. chopped fresh parsley 1/4 C. extra-virgin olive oil 1/4 C. lemon juice 2 tsp lemon zest

2 cloves garlic, minced 2 (14 oz.) cans artichoke hearts, rinsed and drained

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a baking dish with the cooking spray. 2. In a bowl, add the bread crumbs, Parmesan cheese and parsley and mix till well combined. 3. In another bowl, add the olive oil, lemon juice, lemon zest, and garlic and mix till well combined. 4. In the bottom of prepared baking dish, place the artichoke hearts evenly. 5. Place the olive oil mixture over the artichokes and stir to combine. 6. Top with the bread crumb mixture evenly. 7. Cook in the oven for about 15-20 minutes.

Roasted Mediterranean Artichokes

21

ARTISANAL

Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 15 Calories 144 kcal Fat 13.2 g Carbohydrates 3.9g Protein 3.2 g Cholesterol 10 mg Sodium 411 mg

Ingredients 1 (14 oz.) can artichoke hearts, drained and chopped 1 C. mayonnaise 1 C. grated Parmesan cheese

1 (4 oz.) can diced green chilis

Directions 1. 2. 3. 4. 5.

22

Set your oven to 350 degrees F before doing anything else. In a bowl, mix together the artichoke hearts, mayonnaise, cheese and green chilies. Transfer the mixture into a 2 quart casserole dish. Cook in the oven for about 20-25 minutes. Serve with a garnishing of the chopped green onions and tomato.

Artisanal Dip

Alfredo

Artichoke Dip

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 153 kcal Fat 12.3 g Carbohydrates 5.2g Protein 6.6 g Cholesterol 28 mg Sodium 485 mg

Ingredients 4 cloves garlic 1 (10 oz.) package frozen chopped spinach, thawed and drained 1 (14 oz.) can artichoke hearts, drained and chopped 1 (10 oz.) container Alfredo-style pasta sauce

1 C. shredded mozzarella cheese 1/3 C. grated Parmesan cheese 1/2 (8 oz.) package cream cheese, softened

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a small baking dish, place the garlic. Cook in the oven for about 20-30 minutes. Remove from the heat and keep aside to cool. Squeeze the softened garlic from the skins. In an 8x8-inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredostyle pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. 7. Cook in the oven for about 30 minutes. 8. Serve warm.

Alfredo Artichoke Dip

23

GRILLED

Artichokes 101

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 254 kcal Fat 23.2 g Carbohydrates 11.5g Protein 3.4 g Cholesterol 61 mg Sodium 823 mg

Ingredients 2 artichokes, halved and choke scraped out 1 tsp salt 1 tsp ground black pepper 2 cloves garlic, chopped

1 shallot, chopped 1/2 C. butter

Directions 1. Set your outdoor grill for low heat and lightly, grease the grill grate. 2. In a large pan of boiling water, add the artichokes, salt, pepper, 1/2 of the garlic and 1/2 of the shallot and bring to a boil. 3. Boil for about 30 minutes. 4. Drain well and keep aside. 5. In a small pan, melt the butter on medium heat and sauté the remaining garlic and shallot till fragrant. 6. Remove from the heat and coat the artichoke halves with the butter mixture evenly. 7. Cook the artichokes on the grill for about 5-10 minutes, coating with the butter mixture occasionally. 8. Serve with the remaining butter as a dipping sauce.

24

Grilled Artichokes 101

Florentine

Lasagna

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 396 kcal Fat 16 g Carbohydrates 44.5g Protein 21.1 g Cholesterol 42 mg Sodium 1139 mg

Ingredients cooking spray 9 uncooked lasagna noodles 1 onion, chopped 4 cloves garlic, chopped 1 (14.5 oz.) can vegetable broth 1 tbsp chopped fresh rosemary 1 (14 oz.) can marinated artichoke hearts, drained and chopped

1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry 1 (28 oz.) jar tomato pasta sauce 3 C. shredded mozzarella cheese, divided 1 (4 oz.) package herb and garlic feta, crumbled

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9inch baking dish with the cooking spray. 2. In a large pan of lightly salted boiling water, cook the noodles for about 8-10 minutes. 3. Drain well and keep aside. 4. Heat a large greased skillet on medium-high heat and sauté the onion and garlic for about 3 minutes. Stir in the broth and rosemary and bring to a boil. 5. Stir in the artichoke hearts and spinach. Reduce the heat and simmer, covered for about 5 minutes. Stir in the pasta sauce. 6. In the bottom of the prepared baking dish, place about 1/4 of the artichoke mixture evenly and top with 3 of the cooked noodles. 7. Spread 3/4 C. of the mozzarella cheese over the noodles evenly. 8. Repeat the layers 2 more times, ending with artichoke mixture and mozzarella cheese. 9. Top with the crumbled feta cheese. Cover the baking dish and cook in the oven for about 40 minutes. Uncover and cook in the oven for about 15 minutes more. Or until hot and bubbly. 10. Remove from the oven and keep aside for about 10 minutes before cutting. Florentine Lasagna

25

WEDNESDAY’S

Chicken Breast Dinner

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 548 kcal Fat 39.9 g Carbohydrates 13.4g Protein 34.4 g Cholesterol 96 mg Sodium 1225 mg

Ingredients 1 (15 oz.) can artichoke hearts, drained and chopped 3/4 C. grated Parmesan cheese 3/4 C. mayonnaise

1 pinch garlic pepper 4 skinless, boneless chicken breast halves

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a baking dish. 2. In a bowl, add the artichoke hearts, Parmesan cheese, mayonnaise and garlic pepper and mix till well combined. 3. Arrange the chicken into the prepared baking dish and top with the artichoke mixture evenly. 4. Cook in the oven for about 30 minutes.

28

Wednesday’s Chicken Breast Dinner

Piccata 101

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 424 kcal Fat 15.8 g Carbohydrates 34g Protein 30.7 g Cholesterol 82 mg Sodium 1528 mg

Ingredients 3/4 C. all-purpose flour 1/8 tsp garlic powder 1/4 tsp salt 1/8 tsp black pepper 1/2 tsp Italian seasoning 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds 2 tbsp olive oil 1 clove garlic, minced 1 onion, minced

1/2 C. white wine 1 (14.5 oz.) can chicken broth 2 tbsp lemon juice 1 (13.75 oz.) can artichoke hearts, drained and chopped, liquid reserved 1/4 C. capers, with liquid 2 tbsp butter

Directions 1. In a shallow dish, mix together the flour, garlic powder, salt, pepper and Italian seasoning. 2. Lightly, coat the chicken pieces with the flour mixture evenly. 3. In a large skillet, heat the olive oil on medium-high heat and cook the chicken pieces for about 2 minutes per side. 4. Transfer the chicken pieces into a bowl and keep aside. 5. In the same skillet and sauté the garlic and onion for about 5 minutes. 6. Add the white wine and increase the heat to high. 7. Cook for about 4-5 minutes. 8. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid and browned chicken and stir to combine. 9. Reduce the heat to medium and cook for about 20 minutes. 10. Stir in the capers and butter and serve. Piccata 101

29

COOKOUT

Artichokes

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 402 kcal Fat 40.7 g Carbohydrates 10g Protein 2.9 g Cholesterol 0 mg Sodium 659 mg

Ingredients 2 large artichokes 1 lemon, quartered 3/4 C. olive oil 4 cloves garlic, chopped

1 tsp salt 1/2 tsp ground black pepper

Directions 1. In a large bowl of cold water, squeeze the juice from one lemon wedge. 2. Trim the tops from the artichokes and then cut in half lengthwise. 3. Place the artichoke halves into the bowl of lemon water to prevent them from turning brown. 4. Set your outdoor grill for medium-high heat and lightly, grease the grill grate. 5. In a large pan of boiling water, cook the artichokes for about 15 minutes. 6. Drain well. 7. In a bowl, squeeze the remaining lemon wedges. 8. Add the olive oil, garlic, salt and pepper and stir to combine. 9. Coat the artichokes with the garlic mixture evenly. 10. Cook the peppers on the grill for about 5-10 minutes, flipping occasionally and coating with the garlic mixture. 11. Serve immediately with the remaining garlic mixture as a dip.

30

Cookout Artichokes

Homemade Tetrazzini

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 435 kcal Fat 18.6 g Carbohydrates 53.1g Protein 17.1 g Cholesterol 43 mg Sodium 772 mg

Ingredients 1 (8 oz.) package linguini pasta 1 C. fresh sliced mushrooms 1/4 C. chopped onion 2 tbsp butter 1/8 tsp dried thyme 2 tbsp all-purpose flour 1 (10.5 oz.) can condensed chicken broth

1 C. half-and-half cream 1 (6 oz.) can marinated artichoke hearts 1/4 C. grated Parmesan cheese

Directions 1. In a large pan of lightly salted boiling water, cook the pasta till tender. 2. Drain well and keep aside. 3. Meanwhile in a skillet, melt the butter and sauté the mushrooms, onion and thyme till tender. 4. Remove from the heat and immediately, stir in the flour. 5. Stir in the chicken broth and half and half. 6. Return to heat and cook, stirring till the sauce becomes thick. 7. Strain the artichokes, reserving the liquid. 8. Add the reserved liquid into the sauce and stir to combine. 9. Stir in the fresh Parmesan. 10. Add the pasta and toss with the sauce. 11. Fold in the strained artichokes and serve immediately.

Homemade Tetrazzini

31

HOMEMADE

Artichokes

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 195 kcal Fat 13.6 g Carbohydrates 15g Protein 4.7 g Cholesterol 0 mg Sodium 1892 mg

Ingredients 1 lemon, juiced 2 tbsp extra-virgin olive oil 1 tsp salt 1 tsp ground black pepper 1 tsp Italian seasoning

2 cloves garlic, chopped (optional) 1 (14 oz.) can quartered artichoke hearts, drained

Directions 1. In a sealable plastic container, add the lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning and garlic and shake well to mix the ingredients. 2. Add the artichoke hearts and reseal the lid and shake the container till the artichoke hearts are completely coated.

32

Homemade Artichokes

Stuffed

Shrooms for June

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 12 Calories 156 kcal Fat 12.7 g Carbohydrates 6.3g Protein 6.3 g Cholesterol 30 mg Sodium 374 mg

Ingredients 1 tbsp olive oil 1 onion, chopped 24 mushrooms, stems removed and chopped salt and ground black pepper to taste 1 (12 oz.) jar marinated artichoke hearts, drained and chopped 1 (8 oz.) package cream cheese, softened

2 tbsp sour cream 1 C. shredded Italian cheese blend 2 tbsp grated Parmesan cheese 1/2 tsp garlic salt

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking sheet. 2. In a skillet, heat the olive oil on medium heat and sauté the onions and mushroom stems for about 5 minutes. 3. Season with the salt and pepper and transfer the mixture into a large bowl. 4. Add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, Parmesan cheese, salt, pepper and garlic salt and mix till well combined. 5. Stuff the mushroom caps with the artichoke mixture and place the stuffed mushrooms onto the prepared baking sheet. 6. Cook in the oven for about 20 minutes.

Stuffed Shrooms for June

33

ANCIENT

Roman Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 250 kcal Fat 7.7 g Carbohydrates 27.1g Protein 18 g Cholesterol 42 mg Sodium 556 mg

Ingredients 1 C. uncooked orzo pasta 2 tbsp olive oil 1 onion, chopped 4 cloves garlic, chopped 2 quarts chicken broth 1/2 C. dry sherry 1 (11 oz.) can whole kernel corn, undrained 1 (15 oz.) can artichoke hearts, drained 4 C. cooked chicken meat

10 large fresh mushrooms, quartered 1/2 tsp salt 1/2 tsp freshly ground black pepper 3/4 tsp crushed red pepper flakes 1 (10 oz.) package frozen spinach 1 (14.5 oz.) can diced tomatoes, drained

Directions 1. 2. 3. 4.

In a large pan of lightly salted boiling water, cook the pasta for about 10 minutes. Drain well and keep aside. In a large pan, heat the olive oil on medium heat and sauté the onion and garlic till tender. Stir in the chicken broth, sherry, corn with liquid, artichokes, cooked chicken, mushrooms, salt, pepper and red pepper and cook for about 10 minutes. 5. Stir in the spinach, tomatoes, and cooked pasta and cook for about 10 minutes, stirring occasionally.

34

Ancient Roman Soup

Meatless

Monday Farfalle

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 6 Calories 459 kcal Fat 15.7 g Carbohydrates 67.5g Protein 15.1 g Cholesterol 2 mg Sodium 333 mg

Ingredients 1 (16 oz.) package farfalle (bow tie) pasta 2 (6.5 oz.) jars marinated artichoke hearts, drained and chopped 1/4 C. chopped walnuts 3 tbsp shredded Parmesan cheese 3 tbsp extra-virgin olive oil 1 lemon, juiced

1 tbsp dried basil 1 tsp dried oregano salt and ground black pepper to taste

Directions 1. In a large pan of lightly salted boiling water, cook the pasta for about 12 minutes, stirring occasionally. 2. Drain well and keep aside. 3. In a large bowl, add the artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, oregano, salt and black pepper and mix till well combined. 4. Add the pasta and gently, stir to combine.

Meatless Monday Farfalle

35

FABULOUS

Sundried Chicken Platter

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 512 kcal Fat 21 g Carbohydrates 49.9g Protein 33.3 g Cholesterol 78 mg Sodium 1722 mg

Ingredients 2 tbsp olive oil 1/2 onion, sliced 2 cloves garlic, minced 1 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces 1/2 C. chicken broth 1 (15 oz.) can quartered artichoke hearts, undrained 1 (6 oz.) jar sun-dried tomatoes, drained and cut into quarters

1 (4 oz.) can sliced olives, drained 1 tsp salt 1/2 tsp dried oregano 1/2 tsp dried basil freshly ground black pepper to taste 1 (12 oz.) package angel hair pasta 1 (8 oz.) package crumbled feta cheese

Directions 1. In a large skillet, heat the olive oil on medium-high heat and sauté the onion and garlic for about 1 minute. 2. Add the chicken and cook for about 5-10 minutes. 3. Stir in the chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil and black pepper and simmer, covered for about 10 minutes. 4. In a large pan of lightly salted boiling water, cook the pasta for about 4-5 minutes, stirring occasionally. 5. Drain well. 6. Transfer the pasta into a platter and top with the chicken mixture. 7. Serve with a sprinkling of the feta cheese.

36

Fabulous Sundried Chicken Platter

Hearty

Creamy Potato Soup

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 410 kcal Fat 24.6 g Carbohydrates 33.8g Protein 10 g Cholesterol 92 mg Sodium 735 mg

Ingredients 4 whole artichokes 2 C. water 2 C. chicken stock 1/2 C. dry vermouth 1 potato, diced 1 small carrot, diced 1 onion, chopped 1 small stalk celery, diced 2 cloves garlic, minced

2 bay leaves 1/2 tsp dried marjoram 1 C. heavy whipping cream 4 tbsp grated Romano cheese salt to taste ground black pepper to taste

Directions 1. Steam the artichokes in 2 C. of the water for about 45 minutes. 2. Drain the artichokes, reserving the cooking liquid. Let the artichokes cool completely. 3. Scrape the flesh from the bottom third of each leaf and transfer into a medium soup pan with the reserved cooking liquid. 4. Remove the fuzzy choke from each artichoke bottom and discard. 5. Chop the artichoke bottoms roughly and transfer into the soup pan. 6. Add the chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves and marjoram and bring to a simmer. 7. Simmer for about 45 minutes. 8. Remove from the heat and cool slightly. 9. In a blender, add the soup in batches and pulse till smooth. 10. Return the pureed soup to the pan. 11. Add the cream and cheese and cook till heated completely. 12. Serve with a topping of the croutons. Hearty Creamy Potato Soup

37

TRADITIONAL

Italian Antipasto

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 8 Calories 428 kcal Fat 32.8 g Carbohydrates 16.4g Protein 17.7 g Cholesterol 51 mg Sodium 1358 mg

Ingredients 3 (6.5 oz.) jars marinated artichoke hearts, undrained 1 (12 oz.) jar roasted red bell peppers, drained and sliced 1 (15 oz.) can black olives, drained 1 lb. smoked provolone cheese, diced 1/3 C. olive oil 1/2 C. balsamic vinegar

1/2 tsp dried oregano 1 clove garlic, finely chopped 1 pinch salt and pepper to taste 8 fresh basil leaves, cut into thin strips

Directions 1. In a larger container with a tight sealing lid, place the artichoke hearts jars with the liquid, bell peppers, black olives and provolone cheese. 2. In a bowl, add the olive oil, balsamic vinegar, oregano, garlic, salt and pepper and beat till well combined. 3. Transfer the vinaigrette into the container and seal the lid. 4. Refrigerate for at least 3 hours, shaking gently after every 1 hour. 5. Let the mixture to come to room temperature before serving. 6. Transfer into the serving plates and serve with a topping of the basil.

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Traditional Italian Antipasto

Cold-Weather Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 663 kcal Fat 40.7 g Carbohydrates 54.1g Protein 22.4 g Cholesterol 101 mg Sodium 1177 mg

Ingredients 24 oz. spinach artichoke dip, at room temperature 1 C. ricotta cheese 1 egg 2 tbsp fresh lemon juice 1 pinch crushed red pepper flakes salt and freshly ground pepper to taste

1 (16 oz.) package jumbo pasta shells 2 C. white sauce (such as béchamel) 1 C. shredded Gruyere cheese 1/2 C. grated Parmigiano-Reggiano cheese

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, mix together the spinach artichoke dip and ricotta cheese and keep aside. 3. Add the egg, lemon juice, red pepper flakes, salt and pepper and mix till well combined. 4. In a pan, add the white sauce on medium-low heat and bring to a gentle simmer. 5. Add the grated Gruyere cheese and cook, stirring for about 1-2 minutes. 6. Remove from the heat and keep aside. 7. In a large pan of lightly salted water, add the shells and again bring to a boil. 8. Cook for about 11 minutes, stirring occasionally. 9. Drain well and keep aside. 10. In the bottom of a 13x9-inch casserole dish, spread half of the white sauce mixture evenly. 11. Stuff the pasta shells with the artichoke mixture and arrange over the white sauce, stuffed-side up. 12. Place the remaining white sauce over the tops of the shells and sprinkle with the Parmigiano-Reggiano cheese. 13. Cook in the oven for about 25 minutes. Cold-Weather Casserole

39

PICKY EATER'S

Wontons

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 40 Calories 102 kcal Fat 6.1 g Carbohydrates 7.8g Protein 4.1 g Cholesterol 10 mg Sodium 207 mg

Ingredients 1 C. mayonnaise 1 C. grated Parmesan cheese 2 C. shredded mozzarella cheese 1 (14 oz.) can artichoke hearts, drained and chopped 1/2 (10 oz.) package frozen chopped spinach, thawed and drained 1/2 (6 oz.) can crabmeat 1 clove garlic, minced

1/2 tsp onion powder 1/4 tsp ground black pepper 1/4 tsp ground white pepper 1 (16 oz.) package wonton wrappers 1/2 C. diced green onion

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the mayonnaise, Parmesan cheese, mozzarella cheese, artichoke hearts, spinach, crabmeat, garlic, onion powder, black pepper and white pepper and mix till well combined. 3. Arrange the wonton wrappers into the mini muffin cups. 4. Cook in the oven for about 5 minutes. 5. Remove from the oven and scoop place about 1 tsp of the crab mixture into each wrapper cup. 6. Cook in the oven for about 5 minutes more. 7. Serve immediately with a garnishing of the green onions.

40

Picky Eater's Wontons

Seafood

Linguine Restaurant Style

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 556 kcal Fat 23.2 g Carbohydrates 49.3g Protein 39 g Cholesterol 189 mg Sodium 952 mg

Ingredients 8 oz. whole wheat linguine 1/4 C. extra-virgin olive oil 1 (16 oz.) package frozen fully cooked salad shrimp, thawed 6 cloves garlic, minced 1 tsp crushed red pepper flakes 1 (14 oz.) can quartered artichoke hearts, drained

1/2 C. sliced black olives 1/4 C. lemon juice 1/8 tsp salt 1/2 C. grated Parmesan cheese

Directions 1. In a large pan of lightly salted boiling water, cook the egg noodles for about 8 minutes. 2. Drain well. 3. Meanwhile in a large skillet, heat the olive oil on medium heat and cook the shrimp, garlic and red pepper flakes for about 5 minutes. 4. Stir in the artichoke hearts, black olives, lemon juice and salt and cook till heated completely. 5. In a serving dish, add the artichoke mixture and pasta and toss to coat. 6. Serve with a topping of the Parmesan cheese.

Seafood Linguine Restaurant Style

41

CALIFORNIA

Tortilla Pizza

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 471 kcal Fat 27.1 g Carbohydrates 42.8g Protein 15.3 g Cholesterol 39 mg Sodium 959 mg

Ingredients 4 flour tortillas 1 C. spinach-artichoke dip 3/4 C. shredded mozzarella cheese 1/4 C. grated Parmesan cheese

2 tbsp chopped red onion 1/4 C. chopped fresh tomato

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease a baking sheet. 2. Spread the spinach-artichoke dip over each tortilla evenly and top with the mozzarella cheese, followed by the Parmesan cheese and onion. 3. Place the tortillas onto the prepared baking sheet. 4. Cook in the oven for about 10 minutes. 5. Serve with a topping of the chopped tomato.

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California Tortilla Pizza

Mediterranean

Lunch Time Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 128 kcal Fat 5.1 g Carbohydrates 16g Protein 5.4 g Cholesterol 9 mg Sodium 506 mg

Ingredients 1 (15 oz.) can chickpeas, drained 1 (14 oz.) can artichoke hearts, drained and chopped 1 stalk celery, chopped 1/4 C. crumbled feta cheese 1/4 C. chopped fresh flat-leaf parsley 1/2 lemon, juiced 1 tbsp extra-virgin olive oil

1/4 tsp minced garlic 1/4 tsp chopped fresh mint 1/4 tsp chopped fresh oregano 1/4 tsp chopped fresh thyme

Directions 1. In a bowl, and all the ingredients and toss to coat well.

Mediterranean Lunch Time Salad

45

AUTHENTIC

Francesca

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 391 kcal Fat 25.2 g Carbohydrates 18.2g Protein 23.6 g Cholesterol 236 mg Sodium 940 mg

Ingredients 1 lb. uncooked large shrimp, peeled and deveined 1 (8 oz.) can (8 to 10 count) artichoke hearts in water, drained 1/2 C. Italian seasoned bread crumbs 1 tbsp chopped fresh parsley 1 lemon, juiced

1/2 C. butter 1 1/2 tbsp minced garlic 1 tbsp finely shredded imported Romano cheese

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish. 2. In the bottom of the prepared baking dish, place the shrimp. 3. Gently squeeze any excess liquid from the artichoke hearts and break the hearts into quarters. 4. Place the artichoke quarters in the spaces between the shrimp. 5. Spread the bread crumbs and parsley on top and drizzle with the lemon juice. 6. In a small, pan, add the butter and garlic and melt on medium-low heat. 7. Drizzle the butter mixture over the bread crumbs evenly and sprinkle with the Romano cheese. 8. Cook in the oven for about 10-12 minutes. 9. Serve hot.

46

Authentic Francesca

Thursday’s

Gourmet Raviolis

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 6 Calories 355 kcal Fat 15.5 g Carbohydrates 42g Protein 14.4 g Cholesterol 37 mg Sodium 817 mg

Ingredients 2 (9 oz.) packages fresh cheese ravioli 1 tbsp olive oil 1 tsp olive oil 1 lb. roma tomatoes - peeled, seeded and chopped 1 (6.5 oz.) jar marinated artichoke hearts 1/2 C. chopped green onions 3 cloves crushed garlic

1/2 tsp salt 1/4 tsp freshly ground black pepper 2 tbsp grated Parmesan cheese

Directions 1. Cook the ravioli according to package's directions. 2. Meanwhile for the sauce in a large nonstick skillet, heat 1 tbsp of the oil on medium-high heat. 3. Add the tomatoes, artichokes, scallions, garlic, salt and pepper and cook for about 2-3 minutes, stirring occasionally. 4. Remove from heat. 5. Drain the pasta well and transfer into a large bowl. 6. Add 1 tsp of the oil and toss to coat. 7. Add half of the sauce and gently toss to combine. 8. Transfer the ravioli into a large serving platter and top with remaining sauce. 9. Serve with a garnishing of the Parmesan cheese.

Thursday’s Gourmet Raviolis

47

CRUNCHY

Artichoke Treat

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 16 Calories 86 kcal Fat 6.5 g Carbohydrates 4g Protein 3.3 g Cholesterol 22 mg Sodium 347 mg

Ingredients 1 (8 oz.) package cream cheese 1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry 1 (4 oz.) container feta cheese, crumbled 1 (14 oz.) can artichoke hearts, chopped with hard leaf tips removed

2 tsp minced garlic 1 (1 oz.) package dry ranch salad dressing mix

Directions 1. In a large bowl, add the cream cheese, spinach, feta cheese, artichokes, garlic and Ranch dressing and mix till well combined. 2. Form into a ball and serve.

48

Crunchy Artichoke Treat

Tomato

Artichoke Sauce

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 5 Calories 90 kcal Fat 1g Carbohydrates 16.4g Protein 5.1 g Cholesterol 2 mg Sodium 490 mg

Ingredients 1 (14 oz.) can artichoke hearts in water 2 tomatoes, chopped 1 onion, chopped 1 C. fresh sliced mushrooms 1/2 C. chopped fresh basil

1/2 C. whole milk 2 tbsp all-purpose flour

Directions 1. 2. 3. 4.

Chop the artichoke hearts. In a large skillet, add the artichokes with liquid. Add the flour and milk and cook, stirring continuously till desired thickness. Add onion, mushrooms, tomatoes and basil and cook till desired doneness of the vegetables. 5. Cook your favorite pasta. 6. Place the artichoke sauce over the pasta and toss to coat.

Tomato Artichoke Sauce

49

DEEP FRIED

Artichokes

Prep Time: 15 mins Total Time: 24 mins Servings per Recipe: 24 Calories 67 kcal Fat 3.1 g Carbohydrates 7.3g Protein 2.8 g Cholesterol 17 mg Sodium 263 mg

Ingredients 2 eggs 1/2 C. milk 1 (15 oz.) can artichoke hearts, drained and quartered 1 1/2 C. seasoned dry bread crumbs 2 C. oil for frying

1/4 C. grated Parmesan cheese for topping

Directions 1. 2. 3. 4. 5. 6. 7.

50

In a deep-fryer, heat the oil to 350 degrees F. In a small bowl, add the eggs and milk and beat well. In another bowl, place the seasoned bread crumbs. Dip the artichoke hearts in the egg mixture and then coat with the bread crumbs evenly. Deep-fry the artichokes in batches for about 2-3 minutes. Transfer onto a paper towel lined plate to drain Serve with a sprinkling of the Parmesan cheese.

Deep Fried Artichokes

Cream Cheese Artichokes

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 10 Calories 237 kcal Fat 19.7 g Carbohydrates 8.8g Protein 7.5 g Cholesterol 57 mg Sodium 920 mg

Ingredients 1/2 C. butter 1 C. grated Parmesan cheese 3 (14 oz.) cans artichoke bottoms, drained 1 tsp lemon pepper 1 tsp garlic salt

8 oz. cream cheese, softened 1 tbsp sour cream 2 tbsp chopped fresh chives

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. In a small pan, melt the butter on low heat. 3. Remove from the heat and keep aside. 4. In a shallow dish, place the Parmesan cheese. 5. Cut a thin slice from the bottom of each artichoke bottom and gently press your thumb into the center of each to form a depression for the filling. 6. Sprinkle the artichoke bottoms with the lemon pepper and garlic salt. 7. In a bowl, add the cream cheese, sour cream and chives and mix well. 8. Place about 1 tbsp of the filling into each artichoke bottom. 9. Dip each stuffed artichoke bottom into the melted butter and then coat with the Parmesan cheese. 10. Arrange the artichokes into the prepared baking dish. 11. Cook in the oven for about 45 minutes.

Cream Cheese Artichokes

51

SEATTLE STYLE

Mashed Potatoes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 306 kcal Fat 8.3 g Carbohydrates 51.7g Protein 8.3 g Cholesterol 22 mg Sodium 508 mg

Ingredients 4 large baking potatoes, peeled and quartered 1 (15 oz.) can artichoke hearts in water, drained 1 tsp minced garlic 1/2 C. hot milk

1/4 C. softened butter salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

52

In a large pan of water, add the potatoes and on high heat and ring to a boil. Reduce the heat to medium-low and simmer, covered for about 15-20 minutes. Meanwhile in a blender, add the artichokes, garlic and milk and pulse till smooth. Drain the potatoes well and transfer into a bowl. With a potato masher, mash the potatoes till smooth. Add the softened butter and artichoke puree and stir till the butter melts. Season with the salt and pepper.

Seattle Style Mashed Potatoes

Redwood Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 386 kcal Fat 39.2 g Carbohydrates 6.2g Protein 5.7 g Cholesterol 6 mg Sodium 111 mg

Ingredients 1/4 C. chopped fresh cilantro 8 medium garlic cloves 4 tbsp lemon juice 1/2 tsp cayenne pepper 1 C. walnuts 1/2 C. canola oil 1/2 C. olive oil

salt to taste 1 (8 oz.) package frozen artichokes, thawed and chopped 1/2 C. grated Parmesan cheese

Directions 1. In a food processor, add cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil and salt and pulse till smooth. 2. Transfer the mixture into a large bowl. 3. Gently stir in the chopped artichokes and Parmesan cheese.

Redwood Pesto

53

ENGLISH MUFFIN

Appetizer

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 841 kcal Fat 51.9 g Carbohydrates 52.9g Protein 41.3 g Cholesterol 138 mg Sodium 1862 mg

Ingredients 1 (14 oz.) can artichoke hearts, drained 16 oz. crabmeat 1 C. mayonnaise 1/3 C. chopped onion

3/4 C. grated Parmesan cheese 1 (12 oz.) package English muffins

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a medium bowl, add the artichoke hearts, crabmeat, mayonnaise, onions, and cheese and mix till well combined. 3. Split each English muffin in half and spread the artichoke mixture on the cut side of the split muffins. 4. Cut each of the sliced muffins into quarters and place onto a baking sheet. 5. Cook in the oven for about 12 minutes. 6. Serve hot.

54

English Muffin Appetizer

Moroccan Style Stew

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 308 kcal Fat 8.6 g Carbohydrates 47.1g Protein 13.3 g Cholesterol 3 mg Sodium 1384 mg

Ingredients 2 tbsp olive oil 1 medium yellow onion, chopped 6 cloves garlic, minced 1/8 tsp red pepper flakes 2 carrots, chopped 4 medium roma (plum) tomatoes, chopped 1 (15 oz.) can artichoke hearts, drained and quartered

1 (15.5 oz.) can garbanzo beans, drained 1 quart low-sodium chicken broth 1 tbsp chopped fresh sage 1 tsp lemon juice salt and pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion till translucent. 2. Stir in the garlic and chili flakes and sauté for about 1 minute. 3. Add the carrots, tomatoes, artichokes, garbanzo beans and chicken broth and bring to a boil on medium-high heat. 4. Reduce the heat to low and simmer till the carrots become tender. 5. Stir in the sage, lemon juice, salt and pepper and simmer for about 5-10 minutes.

Moroccan Style Stew

55

ARTICHOKE

Skillet

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 221 kcal Fat 16.2 g Carbohydrates 10.5g Protein 10.3 g Cholesterol 25 mg Sodium 1261 mg

Ingredients 2 tbsp olive oil 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry 4 oz. thinly sliced turkey bacon, chopped 1 (4 oz.) jar roasted red peppers,

drained and chopped 1 (6.5 oz.) jar artichoke hearts, drained and sliced 1 tbsp garlic powder

Directions 1. In a large skillet, heat the oil on medium-low heat and cook the spinach, bacon, red peppers, artichoke hearts and garlic powder for about 15 minutes.

56

Artichoke Skillet

Marylander Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 15 Calories 520 kcal Fat 32 g Carbohydrates 38.7g Protein 20.2 g Cholesterol 95 mg Sodium 981 mg

Ingredients 3 (6 oz.) cans crabmeat 1 (8 oz.) package cream cheese, softened 1 (8 oz.) container sour cream 1 C. mayonnaise 1 C. heavy cream 1 (10 oz.) can artichoke hearts, drained 1 1/2 C. shredded white Cheddar cheese 1 tbsp prepared horseradish

2 tbsp fresh lemon juice 2 tsp Old Bay Seasoning TM 2 tbsp minced garlic ground black pepper to taste 2 (1 lb.) loaves sourdough bread

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, add the crabmeat, cream cheese, sour cream, mayonnaise, heavy cream, artichokes, horseradish, lemon juice, garlic and black pepper and mix well. 3. In a 13x9-inch baking dish, spread the artichoke mixture evenly and sprinkle with the white Cheddar cheese and Old Bay seasoning. 4. Cook in the oven for about 30 minutes. 5. Meanwhile, hollow out the loaves of sourdough bread, reserving the removed bread. 6. Place the hot dip into the hollowed out loaves of sourdough. 7. Use the reserved bread for dipping.

Marylander Dip

57

HOMEMADE

Cacciatore for Dinner

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 320 kcal Fat 12 g Carbohydrates 21.2g Protein 29.2 g Cholesterol 63 mg Sodium 1428 mg

Ingredients 1 (12 oz.) jar marinated artichoke hearts, drained and chopped (reserve marinade) 2 large skinless, boneless chicken breast halves - cut into chunks 1 large onion, quartered and sliced 3 cloves garlic, minced 8 oz. sliced fresh mushrooms 1 tsp dried oregano 1 tsp dried basil 1 tsp salt

1/2 tsp dried rosemary 1/4 tsp ground black pepper 1 (14.5 oz.) can diced tomatoes in juice 1 (15 oz.) can tomato sauce 1/3 C. sliced black olives, drained 1/2 C. Madeira wine 8 oz. shredded mozzarella cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large skillet, heat half of the artichoke marinade on medium-high heat and cook the chicken pieces for about 8-10 minutes. 3. With a slotted spoon, transfer the chicken pieces into a 13x9-inch baking dish. 4. In the same skillet, heat the remaining marinade and cook the onions, garlic, mushrooms, oregano, basil, salt, rosemary and black pepper for about 5-8 minutes. 5. Stir in the diced tomatoes with their juice, tomato sauce, black olives and chopped artichoke hearts. 6. Place the artichoke mixture over the chicken evenly. 7. With a piece of foil, cover the baking dish and cook in the oven for about 45 minutes. 8. Uncover and drizzle with the Madeira wine and sprinkle with the mozzarella cheese. 9. Cook in the oven, uncovered for about 10 minutes more. 60

Homemade Cacciatore for Dinner

Bologna Style

Vegan Spaghetti

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 329 kcal Fat 11.1 g Carbohydrates 47.5g Protein 11.9 g Cholesterol 0 mg Sodium 980 mg

Ingredients 1/4 C. dried brown lentils, rinsed and drained 1 (15 oz.) can stewed tomatoes, undrained 1 (15 oz.) can artichoke hearts in water 1/4 tsp cayenne pepper, divided 1/4 C. water 3 tbsp olive oil, divided 1/4 lb. thin spaghetti

4 green onions, chopped 1/2 tsp sesame seeds salt and pepper to taste

Directions 1. In a large pan, add the lentils, tomatoes and artichokes with the liquid from the cans, 1/8 tsp of the cayenne pepper and water and bring to a boil. 2. Reduce the heat to low and simmer for about 20 minutes. 3. Meanwhile in a large pan t of lightly salted water, add 1 tbsp of the olive oil and spaghetti and cook for about 4. 8-10 minutes. 5. Drain well. 6. Return the pasta into the pan and cover to keep warm. 7. In a small skillet, heat the remaining 2 tbsp of the olive oil on medium heat and sauté the green onions for about 3 minutes. 8. Add 1/8 tsp of the cayenne pepper and sesame seeds and cook for about 2 minutes. 9. Remove from the heat and keep aside. 10. Transfer the lentil mixture into the pan of pasta and gently, toss to combine. 11. Add the green onion mixture and lightly, toss again. 12. Season with the salt and pepper and serve. Bologna Style Vegan Spaghetti

61

EASY ARTICHOKE

Gratin

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 329 kcal Fat 11.1 g Carbohydrates 47.5g Protein 11.9 g Cholesterol 0 mg Sodium 980 mg

Ingredients 6 canned artichoke hearts, drained and halved 1 tsp vegetable oil salt and freshly ground black pepper to taste 2 tbsp dry bread crumbs

1/4 C. finely grated Parmigiano-Reggiano cheese 1 tbsp olive oil 1/2 lemon, cut into wedges

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inches from the heating element. 2. Line a baking sheet with a piece of the foil and then grease with the vegetable oil. 3. Arrange the artichoke heart halves, cut-side down onto a paper towel to drain for about 15 minutes. 4. Place artichoke heart halves on the prepared baking sheet, cut side up and sprinkle with the salt and pepper. 5. Top with the breadcrumbs and Parmigiano-Reggiano cheese and drizzle with the olive oil. 6. Cook under the broiler for about 7 minutes. 7. Serve with a garnishing of the lemon wedges.

62

Easy Artichoke Gratin

Artichoke Tots

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 176 kcal Fat 14.1 g Carbohydrates 4.6g Protein 8.2 g Cholesterol 86 mg Sodium 337 mg

Ingredients 2 (6.5 oz.) jars marinated artichoke hearts, chopped 1 small onion, chopped 1 clove garlic, minced 4 eggs, beaten 1/4 C. fine dry bread crumbs 1/4 tsp salt 1/8 tsp ground black pepper

1/8 tsp dried oregano 1/8 tsp hot pepper sauce 2 C. shredded sharp Cheddar cheese 2 tbsp finely minced fresh parsley

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 9-inch square baking dish. 2. Drain the artichokes, reserving the marinade of 1 jar. 3. In a medium skillet, heat the reserved marinade and sauté the onions and garlic for about 5 minutes. 4. Remove from the heat and keep aside. 5. In a bowl, mix together the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. 6. Slowly, add the shredded cheddar cheese, parsley and artichoke and stir to combine. 7. Now, add the sautéed onions and garlic and mix. 8. Transfer the mixture into the prepared baking dish evenly. 9. Cook in the oven for about 30 minutes. 10. Remove from the oven and keep aside to cool slightly. 11. Cut into 1-inch squares and serve.

Artichoke Tots

63

MONTEREY

Artichokes

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 24 Calories 73 kcal Fat 6.8 g Carbohydrates 1.5g Protein 1.8 g Cholesterol 7 mg Sodium 192 mg

Ingredients 1 (8 oz.) can artichoke hearts, drained 3/4 C. mayonnaise 1/2 C. grated Parmesan cheese 1/2 C. shredded Monterey Jack cheese 1 tsp garlic powder 1 tsp seasoning salt

1 tsp soy sauce 1 tsp hot pepper sauce

Directions 1. In a bowl, mix together all the ingredients. 2. Refrigerate to chill completely before serving.

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Monterey Artichokes

Sunday’s Buffet

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 16 Calories 410 kcal Fat 24.7 g Carbohydrates 24.9g Protein 22.5 g Cholesterol 89 mg Sodium 1179 mg

Ingredients 10 thick slices turkey bacon 1 2/3 C. uncooked wild rice 5 C. water 1 C. butter 1 small onion, chopped 10 fresh mushrooms, sliced 2 (10.75 oz.) cans condensed cream of chicken soup 1/2 C. heavy cream

1/2 C. sherry 1 tsp salt 3 C. cooked, cubed chicken breast meat 2 (14 oz.) cans artichoke hearts, drained 2 C. julienned carrots 3 C. shredded mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. In a pan, add the wild rice and water and bring to a boil. 2. Reduce the heat and simmer, covered for about 40-50 minutes. 3. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. Heat a large skillet on medium-high heat and cook the bacon till browned completely. 4. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. 5. In a large pan, melt the butter on medium heat and sauté the onion and mushrooms till soft. Stir in the soup, cream, sherry and salt and cook till heated completely. 6. In a large bowl, mix together the cooked bacon, soup mixture, chicken meat, artichoke hearts, carrots and mozzarella cheese. 7. In the bottom of the prepared baking dish, place the cooked rice evenly, followed by the artichoke mixture and Parmesan cheese. 8. Cover the baking dish and cook in the oven for about 30 minutes. 9. Uncover and cook in the oven for about 30 minutes. Sunday’s Buffet

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