Week of March 19th

1.)A native of the Mediterranean, the artichoke can be grown as a perennial or annual crop. It is a member of the thistle tribe of the sunflower (Compositae) family. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet. Its long, arching, deeply serrated leaves give the plant a fern-like appearance. Historically, the Green Globe cultivar has accounted for most of the production but that has changed as new varieties have come into production and, as of 2007, annuals have overtaken perennial production.

2.)Using a very sharp knife, cut the top point off of the artichoke. Get about the first 2 inches. These tips are prickly and you’re not going to eat it anyway.Using a very sharp pair of scissors, cut off the pointy tips of each leaf all the way around on all the remaining tips. These are sharp and pokey and you don’t want them.Grasp the bottom of the artichoke in your hands and using your two thumbs, fan out the centre of the artichoke so that it is separated. The one on the right has been fanned out, the one on the left has not been.

3.) no

4.)2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste
Directions
1.Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
2.When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Allrecipes.com


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1) 1.A European plant (Cynara scolymus) of the daisy family cultivated for its large thistlelike flowerheads


2)cut the tip off the stem, then cut off the top of the leaves , then pull the outter most leaves off.

3)no it cant.

4)BABY ARTICHOKE CHICKEN SAUTÉ
16 California baby artichokes
¼ cup olive oil
4 half chicken breasts, skinned, boned and cut into chunks
2 red or yellow onions, sliced thick
4 cloves garlic minced
1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed
½ cup chicken broth
1 pound fettuccine, cooked and drained

Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.





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GRILLED ARTICHOKES
(Recipe for 4 artichokes, 8 servings ½ artichoke each)

This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.

Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil


FOCACCIA-STUFFED ARTICHOKES

Using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Focaccia is a savory bread popular in Liguria.


4 large California artichokes
2 cups focaccia or herbed bread crumbs
½ cup grated Parmesan cheese
¼ cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh oregano
Salt and pepper





Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.

Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature. Makes 4 servings.

i got these from artichokes.org

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1.)1.A European plant (Cynara scolymus) of the daisy family cultivated for its large thistlelike flowerheads.
2.The unopened flowerhead of this, of which the heart and the fleshy bases of the bracts are edible.


2.)ct around the outside of it

3.)no

4.)Ingredients
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise*
1 dash garlic powder
4 (4 ounce) boneless, skinless chicken breast halves
Directions
1.In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture. Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.

-1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
3 roma (plum) tomatoes, chopped
2 tablespoons chopped red onion
1/4 cup chopped black olives
1 tablespoon chopped garlic
2 tablespoons chopped fresh basil
salt and pepper to taste
Directions
1.In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

-Ingredients
6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
1/8 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste
Directions
1.Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2.In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3.Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4.Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

http://www.allrecipes.com

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some of these sound kinda good

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1. A Mediterranean thistlelike plant (Cynara scolymus) in the composite family, having pinnately divided leaves and large discoid heads of bluish flowers.

2. you begin by cutting the tip off the stem. (The stem, says Mario, is just as flavorful as the heart if prepared correctly.) Then you use a serrated knife and you cut off the top inch of leaves. Then you pull off the outer most leaves until you get to the pale yellow leaves. Then you cut out the choke. Then you pare down the sides

3. no

4. spinach and artichoke dip
Ingredients
8 slices bacon
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can quartered marinated artichoke hearts, drained
1 (5 ounce) container garlic-herb flavored cheese spread
1 cup grated Parmesan cheese
1 (8 ounce) container sour cream
1/2 cup mayonnaise
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
3.Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
4.Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Artichoke Bruschetta
Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
1.Preheat the broiler.
2.In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3.Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Artichoke pie
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
3.Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
4.Bake in preheated oven for 45 minutes, or until crust begins to brown.


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i found my recipes at allrecipes.com

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those sounds pretty good

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1.artichokes are a perennial thistle basically a plant
2. first you cut the stems than trimm the edges
3.no because some have thorns
4.Ingredients
2 large artichokes (about 1 pound each)
3 cloves garlic, chopped
2 tablespoons butter
Directions
1.Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
2.Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Ingredients
2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste
Directions
1.Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
2.When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately

Ingredients
6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
1/8 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste
Directions
1.Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2.In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3.Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4.Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.


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1. A Mediterranean thistlelike plant (Cynara scolymus) in the composite family, having pinnately divided leaves and large discoid heads of bluish flowers.

2. Using a very sharp knife, cut the top point off of the artichoke. Get about the first 2 inches. These tips are prickly and you’re not going to eat it anyway.Using a very sharp pair of scissors, cut off the pointy tips of each leaf all the way around on all the remaining tips. These are sharp and pokey and you don’t want them.Grasp the bottom of the artichoke in your hands and using your two thumbs, fan out the centre of the artichoke so that it is separated. The one on the right has been fanned out, the one on the left has not been.

3. No

4. Artichoke:
Ingredients
2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste
Directions
1.Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
2.When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Stuffed Artichoke
Ingredients
6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
1/8 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste
Directions
1.Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2.In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3.Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4.Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Artichoke dip:
Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
1 cup mayonnaise
1 1/2 cups grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chopped green chile peppers
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.
3.Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

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1. An Artichoke is a tall Mediterranean composite herb that resembles a thistle with coarse pinnately incised leaves.
2. You begin by pulling off the tougher green leaves. Continue to do this until the lighter colored leaves are showing, then slice one inch off the top. Trim the stalk but not too far. Using a small pairing knife, trim the remaining dark green surfaces at the base of the artichoke, including the stalk.
3. No, not all parts of the artichoke can be used.
4. Italian Style Fried Artichokes:
Ingredients:
12 artichokes, small and tender ones with little or no chokes. 2 lemons; juice & rinds. 1 cup of flour.
2 eggs. 2 egg yolks. Kosher salt. 1 lemon; cut lengthwise into 6 wedges
Directions:
Have a large bowl at hand, containing cold water and the juice of two lemon with the four halves of the rind. Keep the artichokes in another bowl
of cold water while you are working on them. Take one artichoke at a time, drain it, and pull off and discard the smallest outer leaves. Holding the
artichoke with its bottom toward the little finger of your hand, tilt the top away from you, and holding a small sharp knife tightly with your right
hand, insert its tip, one leaf deep, into the tender, lighter part of the leaves. Keeping your right hand steady, slowly rotate the artichoke with
your left hand so the bottom moves in a clockwise direction, and cut upward in a spiral. The tough part of each leaf will fall off, while the tender
edible part remains attached. Peel the green layer off the bottom and stem, and then drop the trimmed artichoke into the lemon juice until you are
ready to cook. An inverted plate, just a bit smaller in diameter than the bowl, place over the artichokes, will keep them below the
surface. Another way is to crowd them inside a glass jar and cover them with the lemon water.

Tomato Artichoke Rice Recipe:
Ingredients:
1 (6 ounce) jar marinated artichoke hearts, liquid reserved
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups chilled cooked long-grain white rice
3 large tomatoes, seeded and diced
1 cup finely chopped red onion
1 (6 ounce) can pitted whole black olives, drained
Directions:
1.In a large bowl, mix the reserved artichoke marinade, lemon juice, garlic, salt, and pepper. Gently mix the artichoke hearts, rice, tomatoes, onion, and olives into the bowl. Cover, and refrigerate until serving.

Grilled Chicken Flatbread Recipe:
Ingredients:
1 pound frozen pizza dough, thawed
1 (10 ounce) tub PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
1 (6 ounce) boneless skinless chicken breast, grilled, sliced
1/2 cup roasted red pepper strips
1 cup sliced drained canned artichoke hearts
1 cup KRAFT Shredded Mozzarella Cheese
2 tablespoons KRAFT Grated Parmesan Cheese
2 tablespoons sliced fresh basil
Directions:
1.Heat oven to 425 degrees F.
2.Pat pizza dough into 16x12-inch rectangle on lightly floured baking sheet. Bake 10 min.
3.Spread crust with cooking creme; top with chicken, peppers, artichokes and cheeses.
4.Bake 10 to 12 min. or until mozzarella is melted and crust is golden brown. Top with basil.


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An Artichoke is a European plant cultivated for its large thistlelike flowerheads.

You would cut an artichoke by To cut an artichoke, you begin by cutting the tip off the stem. (The stem, says Mario, is just as flavorful as the heart if prepared correctly.) Then you use a serrated knife and you cut off the top inch of leaves. Then you pull off the outer most leaves until you get to the pale yellow leaves. Then you cut out the choke. Then you pare down the sides. What you are left with, if you did it as poorly as I did it, is a huge mess…

No not all can be used

garlic arichokes
large artichokes (about 1 pound each)
3 cloves garlic, chopped
2 tablespoons butter




Directions
1. Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
2. Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

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1.A European plant (Cynara scolymus) of the daisy family cultivated for its large thistlelike flowerheads

2. cut the stem and trim edges

3. no

4. Tomato Artichoke Rice Recipe:
Ingredients:
1 (6 ounce) jar marinated artichoke hearts, liquid reserved
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups chilled cooked long-grain white rice
3 large tomatoes, seeded and diced
1 cup finely chopped red onion
1 (6 ounce) can pitted whole black olives, drained
Directions:
1.In a large bowl, mix the reserved artichoke marinade, lemon juice, garlic, salt, and pepper. Gently mix the artichoke hearts, rice, tomatoes, onion, and olives into the bowl. Cover, and refrigerate until serving.



Stuffed Artichoke
Ingredients
6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
1/8 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste
Directions
1.Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2.In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3.Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4.Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.




Artichoke pie
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
2 (6 ounce) cans artichoke hearts, drained
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1 (9 inch) unbaked 9 inch pie crust
3 eggs, beaten
1 (8 ounce) package mozzarella cheese, shredded
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
3.Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
4.Bake in preheated oven for 45 minutes, or until crust begins to brown.



Allrecipes.com

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1) 1.A European plant (Cynara scolymus) of the daisy family cultivated for its large thistlelike flowerheads

2) cut the stem and trim edges

3) not all of the parts of an artichoke can be used

Stuffed Artichoke
Ingredients
6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
1/8 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste
Directions
1.Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2.In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3.Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4.Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

)BABY ARTICHOKE CHICKEN SAUTÉ
16 California baby artichokes
¼ cup olive oil
4 half chicken breasts, skinned, boned and cut into chunks
2 red or yellow onions, sliced thick
4 cloves garlic minced
1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed
½ cup chicken broth
1 pound fettuccine, cooked and drained

Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.

Grilled Chicken Flatbread Recipe:
Ingredients:
1 pound frozen pizza dough, thawed
1 (10 ounce) tub PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
1 (6 ounce) boneless skinless chicken breast, grilled, sliced
1/2 cup roasted red pepper strips
1 cup sliced drained canned artichoke hearts
1 cup KRAFT Shredded Mozzarella Cheese
2 tablespoons KRAFT Grated Parmesan Cheese
2 tablespoons sliced fresh basil
Directions:
1.Heat oven to 425 degrees F.
2.Pat pizza dough into 16x12-inch rectangle on lightly floured baking sheet. Bake 10 min.
3.Spread crust with cooking creme; top with chicken, peppers, artichokes and cheeses.
4.Bake 10 to 12 min. or until mozzarella is melted and crust is golden brown. Top with basil.

Thank you allrecipes.com

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1. A Mediterranean thistlelike plant (Cynara scolymus) in the composite family, having pinnately divided leaves and large discoid heads of bluish flowers.
The edible, immature flower head of this plant. Also called globe artichoke.

2. 2 whole cuts
3. no




Ingredients


Add to Shopping List
.6 ounce(s) bow tie pasta cooked
1 can(s) articoke hearts drained / sliced
1 cup(s) plum tomatoes chopped
1/4 cup(s) fresh basil torn
1 tablespoon(s) olive oil 1 tablespoon(s) lemon juice 1/4 cup(s) feta cheese crumbled
Preparation
Combine all ingredients except feta and refrigerate for 1 hour; remove and top with feta. Optionally add black olives, cubed ham (2 thick slices) and couple handfuls of bag-a-salad.

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1) A European plant (Cynara scolymus) of the daisy family cultivated for its large thistlelike flowerheads

2)cut the tip off the stem, then cut off the top of the leaves , then pull the most outter leaves off.

3) No

recipes:

Artichoke Bruschetta:
Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
1.Preheat the broiler.
2.In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3.Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Artichoke chicken:
1 (14 ounce) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise*
1 dash garlic powder4 (4 ounce) boneless, skinless chicken breast halvesDirections
1.In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture. Bake, uncovered, at 375 degrees F for 30-35 minutes or until chicken juices run clear.

Stuffed artichoke:
2 medium artichokes
Lemon Juice2 eggs
1/4 cup milk
3 tablespoons ketchup
1 cup dry bread crumbs
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 garlic clove, minced1 pound lean ground beef
1 (8 ounce) can tomato sauce1/4 cup water
Directions
1.Rinse artichokes well; trim stem. Cut 1 in. off the top. Snip the tip of each leaf with a kitchen shears. Brush cut edges with lemon juice. Spread artichoke open. Using a small knife, carefully cut around center choke. Scoop out and discard the fuzzy center. In a saucepan, place artichokes in a steam basket over 1 in. of boiling water. Cover; steam for 20-25 minutes or until crisp-tender. Invert on a paper towel to drain. In a bowl, combine the eggs, milk, ketchup, bread crumbs, basil, parsley and garlic. Crumble beef over mixture and mix well. Stuff meat mixture into center of artichokes and between leaves. Place in an ungreased 11-in. x 7-in. x 2-in. baking dish. Combine tomato sauce and water; pour over top. Cover and bake at 350 degrees F for 1 to 1-1/2 hours or until meat is no longer pink.

Found on allrecipes.com

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