Spotlight on Artichokes

Spotlight on Artichokes:

It is almost Artichoke Season! (March-May) Check out these fun recipes with artichokes!

Artichoke Salsa: INGREDIENTS:

1. 1 can quartered artichoke hearts, drained and patted dry, and chopped into smaller pieces

2. 1 tomato, finely chopped

3. ½ to 1 red onion, finely diced

4. ½ to 1 red bell pepper, finely chopped

5. ¼ to ½ teaspoon garlic powder

6. 1 to 2 tablespoon lime juice

7. ½ cup minced fresh basil

8. ¼ cup minced cilantro, optional

9. Ground black pepper and salt, to taste.

INSTRUCTIONS:

Add all the ingredients into a mixing bowl and combine. Season with extra salt, pepper, lime juice and fresh herbs to taste.

1 serving = ½ cup; Makes 4 Servings

Broccoli Artichoke Dip:

INGREDIENTS:

1. 4 heaping cups chopped broccoli florets

2. 4 garlic cloves, minced (or ½ teaspoon garlic powder)

3. 1 tablespoon olive oil

4. Pinch of salt

5. ¼ teaspoon ground black pepper

6. One 14-ounce can artichoke hearts, drained, rinsed, and chopped

7. 1 to 2 scallions, thinly sliced

8. 1 shallot or ½ yellow or red onion, finely diced

9. 1 teaspoon fresh tarragon (or ½ teaspoon dried tarragon)

10. ½ teaspoon cumin

11. ¼ teaspoon paprika

12. ½ cup nonfat plain Greek yogurt

13. ¼ cup grated Parmesan cheese

14. Minced or chopped fresh parsley for garnish, optional

PREPARATION:

Preheat the oven to 400˚F.

Mix the broccoli with the garlic, oil, salt, and pepper. Spread out the broccoli on a baking sheet covered with parchment paper. Mist the tops with oil spray and roast in the oven for about 10 to 15 minutes, until the broccoli is soft and slightly browned.

While the broccoli roasts, combine the artichokes, scallions, and shallot (or onion) in a large bowl.

Add the broccoli into the artichoke mixture. Add the tarragon, cumin, and paprika. Mix until everything is well combined.

Add the yogurt and Parmesan cheese and mix well.

Season with additional ground black pepper to taste and garnish with optional fresh parsley.

Note: You can finely chop veggies by hand or by pulsing in a food processor. 1 serving= 2 Tbsp.; Makes 5 cups; 40 Servings

Roasted Artichokes:INGREDIENTS:

1. 1 can (14 ounces) artichoke hearts, rinsed and drained (or use frozen, defrosted)

2. 1 tablespoon olive oil

3. Juice of ½ large lemon (1 to 2 tablespoons)

4. ½ teaspoon oregano

5. 1 garlic clove, minced

6. ⅛ teaspoon black pepper

7. Pinch of sea salt

PREPARATION:

Preheat oven to 400˚. Pat artichoke hearts dry on paper towels to remove excess water.

In a medium bowl, combine olive oil, lemon juice and remaining seasonings. Add artichokes to bowl and stir to evenly coat.

Spread out artichoke hearts in a single layer on a foil-lined baking sheet. Bake for 15 to 20 minutes or until golden brown and crispy. Serve warm right out of the oven or at room temperature. -Makes 4 servings