Baked Artichoke Hearts

INGREDIENTS         
2    jars (6 ounce) marinated artichoke hearts
1    tablespoon olive oil
1    cup chopped white onion
2    cloves garlic, minced
1    cup diced tomatoes with juice
1    can (2 ounce) anchovy filets
½   teaspoon dried basil
½   cup bread crumbs
¼   cup freshly grated Parmesan cheese

METHOD

Preheat the oven to 350 F. Place the artichoke hearts in a single layer in an oven proof baking dish.

In a medium skillet, heat the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes until the onions are translucent. Add the garlic and cook for 30 seconds. Add the tomatoes, anchovies and basil and cook, stirring, until the anchovies are completely dissolved into the tomato juice, about 5 to 6 minutes.

Pour this mixture over the artichoke hearts, making sure all the artichokes are covered. Sprinkle on the bread crumbs and cheese and bake for about 20 minutes until the bread crumbs are golden brown. Remove from the oven and allow the dish to cool somewhat before serving.

This dish can also be prepared in individual-sized baking dishes. Put 3 to 4 artichoke hearts into each dish and cover as for the large baking dish, Place them onto a sided, flat baking sheet when in the oven.

Crab Artichoke Quiche

INGREDIENTS
1    pastry for 9 inch pie dish
1    tablespoon butter
2    tablespoons shallots, chopped
2    cans (2.45 ounce) crab meat
1    jar (8 ounce) marinated artichoke hearts, drained, chopped
3    eggs, beaten
1    cup half-and-half
1    dash each salt, white pepper, nutmeg
1    tablespoon flour
1 ½  cups shredded Swiss or Jack cheese
¼   cup dried parsley

METHOD

Preheat the oven to 325 F. Grease the 9 inch pie plate and put the pastry into the dish. Pre-bake the pie shell for 4 to 5 minutes and set aside.

In a medium skillet, melt the butter over medium heat and add the shallots. Cook for 3 to 4 minutes and add the crab and artichoke hearts. Remove from the heat and mix well, allowing the mixture to cool. In a medium bowl, add the half-and-half to the beaten eggs along with the salt, pepper and nutmeg. Pour this mixture into the cooled crab mixture. Stir in the flour, cheese and parsley, mixing well.

Pour the crab and egg mixture into the prepared pie dish and spread evenly. Place into the oven and cook for 25 to 30 minutes until the mixture is solid (check by inserting a toothpick. It should come out clean) Remove from the oven and allow the quiche to cool before serving. Will serve at least 6 to 8 people.

Crab Artichoke Casserole

INGREDIENTS
1    cup fat free yogurt
¼   cup grated Parmesan cheese
1    tablespoon lemon juice
1    tablespoon chopped onion
2    tablespoons all-purpose flour
1    egg, beaten
1    dash pepper sauce
2    cans (6 ounce) crab meat
3    medium mushrooms, halved and sliced
1    jar (7 ounce) artichoke hearts, halved
¼   cup bread crumbs

1    tablespoon melted butter
      paprika

METHOD

Preheat the oven to 350 F. Grease with butter either a 2 quart baking dish or four individual sized baking dishes. Combine the yogurt, cheese, lemon juice, flour, egg and pepper sauce in a medium bowl. Mix well and add the crab, mushrooms and artichoke hearts. Mix well and pour into the baking dish(s).

Sprinkle with bread crumbs, pour the melted butter over the bread crumbs and dust with paprika. Bake in the oven for 25 to 30 minutes until golden brown. Remove from the oven and allow it to cool for 5 to 6 minutes before serving.

Mediterranean Pie

A pie made with many of the ingredients grown and eaten around the Mediterranean basin – especially Italy.

INGREDIENTS
2          strips thick sliced bacon, cut to ½ inch pieces
1          medium white onion, chopped (about 1 cup)
4          cloves garlic, minced
1          cup sliced mushrooms
1          can (14 ounce) quartered artichoke hearts, drained and halved
1          can (about 4 ounces) sliced black olives, drained
1          can (14 ounce) plain diced tomatoes, drained
½         cup pine nuts
2          cups chopped fresh spinach
½         cup tomato sauce
½         cup Ricotta cheese
2          tablespoons dried oregano
2          tablespoons dried parsley
3          tablespoons dried basil
3          tablespoons grated parmesan cheese

Pie crust for top and bottom of a nine inch pie pan

Olive oil

METHOD

Preheat the oven to 350 F degrees. Fry the bacon strips until they are well rendered and almost crisp. Remove from the pan to paper towels to drain; pour the fat into the garbage – not the disposal.

 In a large pot, combine the onion, garlic, mushrooms, artichoke hearts, black olives, tomatoes, pine nuts, chopped spinach and bacon pieces. Stir and mix well. In a medium bowl, combine the tomato sauce and ricotta cheese with the three spices and parmesan cheese, mixing well. Combine the ricotta/tomato sauce mix with the vegetables in the pan and mix well.

Brush the bottom of a nine inch pie pan with olive oil and lay in the bottom crust, making sure it extends over the sides a little. Spoon the pie filling into the pan and press it down. If there is a little too much filling, do not worry – it will subside as it cooks.

Smooth the top and lay the top crust over the filling – also extending past the sides. Use a fork to merge the top and bottom crust around the edges, cut off any excess hanging over, and pierce the crust with six or seven cuts with a paring knife. Bake in the middle of the oven for about 20 to 25 minutes until the crust is a golden brown. Remove from the oven, let it cool for 10 minutes and enjoy with five to seven friends.

Artichoke Soup with Lemon Chicken

The small bites of lemon-flavored chicken really enhance the artichoke flavor and add to the complexity of the dish.

INGREDIENTS
1    chicken breast, skinless, boneless
4    tablespoons lemon juice
1    small white potato, chopped (about 1/2 cup)
1    small onion, chopped (about 1/2 cup +)
2    small jars (6oz) marinated artichoke hearts, chopped
2    tablespoons Artichoke and Roasted Garlic dip
3    cloves garlic, minced
2    cups low sodium chicken broth

METHOD
Cut the chicken breast into 1/4 inch cubes and place into a small sauce pan. Add the 4 tablespoons of lemon juice and place over low heat. Cook the chicken in the lemon juice, stirring occasionally, until all the juice is ether absorbed or evaporated. Remove from the heat and set aside.

In another sauce pan, combine the potato, onion, artichoke hearts, dip, garlic and broth. Place over medium heat, bring to a low boil, cover and cook for 10 to12 minutes. When the soup is cooked, transfer to a blender or food processor and process to a puree. Thoroughly rinse out the sauce pan and pour the soup through a sieve back into the pan. Use a wooden spoon to stir the puree in the sieve until almost all of has passed through.

Distribute the soup into serving bowls, add a little of the lemon chicken, sprinkle with dried parsley and serve. This recipe will provide 2 to 4 servings.

Chicken and Pasta Florentine

Florentine means basically cooked with spinach. The result here is a beautiful blend of flavors with an Italian touch - but without tomatoes.

INGREDIENTS
2        cups Farfalle or Rotini pasta
2        tablespoons olive oil
1        medium white onion, chopped
3-4     cloves garlic, minced
1        chicken breast half, skinless, boneless, cut to 1 inch pieces
1        jar (6 ounce)  marinated artichoke hearts drained and halved
1/2     pound fresh spinach, chopped small
1/4     cup chopped flat leaf parsley
1        cup shredded Mozzarella or Monterrey jack cheese (4 ounces)
2        eggs, beaten
1        cup low fat (2%) milk
1 1/2  teaspoon dried oregano
1 1/2  teaspoon dried thyme
1/2     teaspoon salt

METHOD
Preheat the oven to 350 F degrees. Cook the 2 cups of pasta according to package directions, drain and place into a large bowl. Using a medium skillet, heat the olive oil over medium heat and add the onions. Cook for4to 5 minutes until they become translucent and add the garlic. Cook for 1 minute, remove from the heat and add to the pasta bowl.

In the same skillet, add the chicken and cook, turning often, until seared on all sides, about 4 to 5 minutes. Remove to the bowl with the pasta and onions. Add the spinach and 1/2 cup of the cheese to the pasta bowl and mix well. Pour into a large (3 quart) glass or ceramic baking dish.

In a separate bowl, beat the eggs and add the milk, the spices, salt and remaining cheese.Mix well and pour over the ingredients in the pasta bowl. Use a fork to compress the mixture and to even the top of the mixture..Place into the middle of the oven and bake, uncovered, for 18 to 20 minutes until the top just starts to brown. Remove and let it rest for 5 minutes before serving. Will produce 6 medium servings or 4 large ones.

Shrimp and Artichoke Dip

INGREDIENTS

2 tablespoons butter or butter substitute

2 tablespoons flour

1 jar marinated artichoke hearts (11-12 ounces) or two smaller jars, drained

2 cups half and half

¼ cup teleme cheese, in lumps

¼ cup Emiles Dry Sherry
1 teaspoon dried garlic powder
2 egg yolks, lightly beaten
1 pound bay shrimp, cleaned and pre-cooked
¾ cup freshly grated Fontina cheese
1 teaspoon paprika

METHOD
In a small bowl, mix the flour and butter together by hand until a uniform, well mixed paste is developed. Chop the artichoke hearts into medium pieces, removing any tough, outer leaves. Set aside. In a large sauce pan, add the half and half and heat over medium heat. Gradually add the butter/flour mixture and stir it in. Once all the butter/flour is mixed in, the sauce will thicken and become smooth in about 4 to 5 minutes. Add the teleme cheese, sherry, garlic powder and egg yolks, stirring them in as you add them.

Place the artichoke hearts into a blender or food processor and add some of the cheese sauce. Blend to a coarse mixture and then return it all to the sauce pan. Add the shrimp, Fontina cheese and the paprika. Continue to simmer until all the cheese has melted and is well mixed in. Remove from the heat, let it cool for a few minutes and either serve immediately or chill overnight and serve the next day. Use crackers or tortilla chips to scoop up portions of the dip.