Tag Archives: Artichoke hearts

Artichoke and Spinach Cream Sauce for Pasta

Oh, who am I kidding, this sauce is good for much more than just pasta. While it did work a treat over sausage and cheese ravioli, just picture it drizzled over a nice chicken paillard – mebbe sprinkled with a … Continue reading

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Bone-In Thick Cut Pork Chops, Marinated and Grilled, With Artichokes and Cherry Peppers

So, yesterday, I shared my new take on buttermilk marinade; “Beertermilk.” Today, I will take you through turning your nicely marinated chops (or chicken, chicken will work, too) into a fine, kinda fancy, company-worthy even dinner with not too, too … Continue reading

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Tortellini Salad

The summer salad season is starting, so I figure this is the perfect time to feature a pasta salad. But not just any pasta salad; this one starts with cooked cheese filled dried tortellini, then marinates them overnight in Italian … Continue reading

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The Doris Project (TDP) Week 28: Artichoke Tomato Sauce

This week’s Doris Project recipe comes from a company (literally) near and dear to mom’s heart; Red Gold Tomatoes. Based not too, too far from her Indiana home, she likes to buy and use their products, no doubt a big … Continue reading

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Tomato, Basil & ‘Choke ‘Za! With Roasted Garlic

It’s a kindofa vicious cycle: I made the Boom Boom Sauce, so then needed to make a ‘Za! to serve it with. Of course, the dough recipe for the ‘Za makes enough for two pies, so I’m left to either … Continue reading

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4-Cheese Stuffed Shells With Artichoke and Spinach

See… here’s the deal: I liked this recipe, from the very nice folk at Cooking Light, but I believe it has some issues. First off: the whole bidness of ‘lite’ and reduced whatever cheeses. Nope, not gonna do it; most … Continue reading

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Spinach Artichoke Dip

We were having a party, and Rich had a taste for artichoke dip. I used to have this recipe for a nice baked ‘choke dip with pastrami or some other deli meat, but that is long gone into a hidden … Continue reading

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Chickpea and Artichoke Salad

After a week filled with smoky peanut oil T-Bones and double-risen ‘Za dough used for flat bread and stromboli; I think this is a good time for a simple salad – just open a can and a jar, chop some … Continue reading

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