Archive for the ‘Artichoke Recipes’ Category

Greek Tortellini Salad

Sunday, March 15th, 2009

Ooh, this is another of my favorites.

1 lb cooked cheese toretllini (cooked, but still firm) drained
2 ripe (Italian) tomatoes, chopped
16 oz of artichoke hearts (marinated works best), diced
1/2 cup thinly sliced red onion
1/2 cucumber, diced.
1/2 cup black olives, halved

Toss with 5 tablespoons of olive oil, 2 tbsp lemon juice, 1 tsp finely minced crushed garlic, oregano and black pepper to taste.  Lastly, mix in crumbled feta cheese to taste.  Serve over a bed of fresh greens for a picture perfect dish.

Absolutely Incredible – Baked Artichoke Dip Recipe

Saturday, March 7th, 2009

This recipe is for one of my favorite dishes to take to parties.  It always gets fabulous reviews!  Use your fresh, canned or dehydrated (rehydrated) artichokes.

1 cup mayo
1 cup freshly grated Romano (or Parmesan) cheese
1/2 cup finely chopped onions
approx 14 oz can of artichoke hearts
1 tablespoon lemon juice
1/2 tsp ground black pepper
6 tablespoons dry breadcrumbs
2 teaspoon olive oil

Preheat the oven to 400 degrees.  Mix  mayo, parmesan, onions in food processor.  Add artichoke hearts (drained) and process until finely chopped.  Add lemon juice and pepper.  Pour into small casserole or baking dish.

Mix breadcrumbs and olive oil.  Sprinkle over the casserole dish.  Bake until the top is toasted golden brown (approx 20 min).  Serve with a hearty wheat or grain cracker assortment.