Artichoke Soup

Is there anything better than quick and easy soup? This is so simple and delicious! Be sure to puree really well to get they ultimate creaminess.

1 TBSP olive oil
2 shallots, sliced thin
2 lb artichoke hearts, canned or frozen (defrosted)
2 quarts chicken stock
parmesan cheese for garnish

In a large stock pot heat oil over medium heat, add shallots, stir to coat and cook 3 – 4 minutes until soft. Add artichokes and stir to coat. Cook for 3 minutes then add stock and simmer for 30 minutes. Allow to cool a little. Place in a blender and blend until smooth.

Serve with a little fresh pepper and parmesan cheese.

Serves 6.

Tomato, Artichoke and Pancetta Pasta

We eat pasta at least once a week, usually on a night when I’m exhausted and want to order take out. This one comes together in the time it’s take to boil water.

1 jar artichoke hearts, drained and chopped
16 oz cherry tomatoes, chopped
1/4 c kalamata olives, chopped
4 oz diced pancetta
Parmesan cheese
8 oz pasta

Cook pasta according to package.

In a 12 inch skillet cook pancetta over medium heat until crispy. Add remaining ingredients (except cheese) and cook for 5 minutes. Stir in pasta.

Serve topped with cheese.

Serves 4.

Asparagus, Artichoke and Feta tart


This is perfect for a sunny spring lunch.

1/3 c creme fraiche
4 oz feta, divided
Salt and pepper
1 sheet frozen puff pastry, thawed
All-purpose flour (for work surface)
1 jars marinated artichoke hearts, drained, chopped
4 oz asparagus, chopped
1 large egg, beaten

Preheat oven to 425°. Blend creme and 2 oz feta in a food processor until smooth; season with salt and pepper

Roll out puff pastry on a lightly floured surface into a 16×10-inch rectangle. Transfer to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1-inch border.

Spread feta mixture over pastry, top with asparagus, artichoke hearts and crumble remaining 2 ounces feta. Brush pastry border with egg.

Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.

Serves 4.

Pasta with Oyster Mushrooms and Artichokes


Meatless Monday usually means pasta in our house. Which is great because Mondays are usually crazy and I need something quick, easy and satisfying for dinner! I got fancy with this one and added a little truffle oil and salt.

8 oz pasta
1 TBSP olive oil
2 cloves garlic, minced
8 oz oyster mushrooms, ripped into small pieces
14 oz artichoke hearts, drained and quartered
Salt and pepper
1 oz Parmesan, grated
Truffle salt
Truffle oil
6 torn basil leaves

Cook pasta according to package.

In a 12 inch skillet heat olive oil over medium heat, add garlic and cook for 2 minutes, add the mushrooms and cook undisturbed for 5 minutes until crisp, stir and cook 3 more minutes. Add artichoke hearts and cook for 3 more minutes, season with salt and pepper and keep warm until pasta is cooked.

Add pasta to shroom mixture, stir in cheese and 1/4 c pasta water cook over low heat for 2 minutes. Add a little truffle salt and truffle oil and basil. Serve.

Serves 4.

Artichoke Dip


This recipe comes from Food & Wine Magazine and its a winner! I used light cream cheese and canned artichokes in water. I also used a lot less oil by opting for a non stick skillet.

2 large shallots—1 minced, 1 thinly sliced
2 garlic cloves, minced
14 oz canned artichoke hearts
1/4 c dry white wine
8 oz cream cheese, softened
1 c shredded Gruyère
2 TBSP chopped parsley
1 1/2 TBSP fresh lemon juice
1 tsp Tabasco
1/2 c grated Parmigiano-Reggiano cheese
Kosher salt
Freshly ground pepper
1/4 c panko

Preheat the oven to 400°.

In a medium skillet, heat the 1 tablespoons of olive oil until shimmering. Add the minced shallot and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the artichokes and cook over moderate heat, stirring occasionally, until heated through, about 5 minutes. Add the wine and simmer until most of the liquid has evaporated, about 3 minutes; let the mixture cool.

In a medium bowl, combine the cream cheese with the Gruyère, parsley, lemon juice, Tabasco and 1/2 c of the Parmigiano. Fold in the artichoke mixture and season the dip with salt and pepper. Scrape into a shallow 3-cup baking dish and smooth the surface. Sprinkle the panko and remaining Parmigiano on top. Bake for about 20 minutes, until heated through and lightly golden on top.

Meanwhile, in a non stick skillet, heat 1 tsp of olive oil until shimmering. Add the sliced shallot and fry over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fried shallot to paper towels to drain and cool. Sprinkle the fried shallot on top of the artichoke dip and serve with toast points and crudités.

Artichoke Dip


It’s Friday night and I want a yummy appetizer to go with our margaritas! This dip comes together so quick and tastes amazing!

6 oz spinach
1 can artichoke hearts
6 oz cream cheese
1/4 c sour cream
1/4 cup mayonnaise
1/3 c grated Parmesan
1/2 tsp red pepper flakes
1 jalapeño pepper
1/4 tsp salt
1/4 tsp garlic powder

Combine all ingredients in a food processor. Heat in microwave for 1 minute or until hot and soft. Stir and serve hot.

Serves 4 – 6.

Artichoke Dip


This is a healthier version of artichoke dip with a little kick. I swapped out full fat cream cheese for lite and used Cayenne pepper to spicy it up.

1 14 oz can of artichoke hearts, drained
1/4 c chopped fresh parsley
1/4 c, grated Parmesan cheese
1 Tbsp lemon zest
2 clove roasted garlic
1/4 tsp Cayenne pepper
1/4 tsp salt
8 oz cream cheese, room temperature
4 Tbsp lemon juice

Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor. Pulse a few times until a paste forms. Add cream cheese and the lemon juice. Pulse until well blended. Add more salt, pepper, and lemon juice to taste.

Serves 8 – 10.

Creamy Artichoke and Spinach Pasta


It’s been a long day and I literally just walked in after a long flight to a house full of hungry boys! Sure, I could do the easy thing and order a pizza, but the last thing I want after traveling is more restaurant food. This one is super simple and tasty, the whole sauce comes together while the water boils and the pasta cooks.

1/2 lb pasta
4 cloves of garlic minced
1 TBSP olive oil
1/4 c chicken stock or wine
1 14 oz can artichoke hearts, chopped
1 bag spinach (2 would be better)
1/4 c creme Fraiche
1/4 c Parmesan cheese, grated
1 TBSP lemon juice
Fresh parsley
Pine nuts

Bring a large pot of salted water to a boil. Cook pasta according to directions.

In a 12 inch skillet, heat oil over medium heat, cook garlic and red pepper flakes for 3 minutes, add wine or stock, add artichokes, cook for 5 minutes. Add spinach cook until wilted, stir in creme Fraiche, lemon juice and cheese. Add pasta, it sauce is too thick add a little pasta water. Top with snipped parsley and pine nuts.

Serves 4.

Asparagus Goat Cheese Dip


I found this in the April issue of Bon Appétit and HAD to make it! Of course, I made a couple tweaks to make it a bit lower calorie. It was wonderful!!

1 c asparagus, cut in 3/4″ pieces
2 TBSP butter
1 c chopped leeks
2 TBSP flour
1 c white cheddar cheese
1 can artichoke hearts, chopped
2 TBSP chopped chives, mint & parley
Zest of 1 lemon
2 oz goat cheese
1 tsp esperlette pepper or cayenne

Preheat oven to 450.

Cook asparagus in a large pot of boiling salted water for about 2 min. Chop when cool.

Melt butter in a small saucepan, add leeks and sauté for 10 minutes. Whisk in flour and gradually whisk in milk. Bring to a simmer whisking constantly. Cook whisking occasionally until thickened, remove from heat. Add cheddar, whisk until smooth. Season with salt and pepper. Add asparagus, artichokes, herbs, zest and goat cheese.

Bake until golden brown, about 20 minutes.

Serves 4.
6 WW PP per serving.