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INGREDIENTS

• 4 artichokes
• 1/4 cup butter, melted
• 1-3 clove garlic, minced
• 1/8 cupsesame oil
• 1/8 cup olive oil
• 1 1/2 tablespoons honeyor corn syrup
• 1 tablespoon lemon juice
• 1 teaspoon seasoning salt
• 1-2 ounce worcestershire sauce
• 1/2 cup mayonnaise

DIRECTIONS

1. Cut artichokes in half (into quarters if large).
2. Steam until tender and leaves are easy to pull off.
3. (Or boil, or microwave).
4. Combine melted butter and garlic.
5. Set aside.
6. Meanwhile, combine remaining ingredients and keep chilled until ready to use.
7. Heat grill or grill pan.
8. Brush cut side of artichoke with butter and garlic.
9. Place cut side down on grill and grill until hot and nice dark grill marks appear.
10. Serve with aioli for dipping.

INGREDIENTS

• 1 (6ounce)jarmarinated artichoke hearts
• 1/2 cup chopped onions
• 2 eggs, separated
• 1 cupseasoned dry bread crumbs
• 1/3 cup milk
• salt and pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon dried mint
• 1 1/2 lbs lean ground beef
• 1/3 cup all-purpose flour
• 1 1/2 cups water
• 3 beef bouillon cubes
• 3 tablespoons fresh lemon juice
• 1 lemon

DIRECTIONS

1. Drain artichokes and reserve marinade.
2. Slice lemon.
3. In a large skillet, warm 1 tbsp reserved marinade over medium heat.
   Saute onion in maranade.
4. In a large bowl, beat egg whites lightly with fork.
5. Add onions, breadcrumbs, milk, salt, pepper, oregano, eggs, mint and ground beef. Mix well.
6. Shape into meatballs. Roll each meatball in flour
7. In a large skillet, over medium heat, saute meatballs in the remaining artichoke marinade.
8. Remove meatballs as they brown.
9. Add water and boullion cubes to skillet. Mash boullion cubes into water. Stir until smooth and thick.
10. Stir in lemon juice and lemon slices. Return meatballs to pan. Cover and cook over low heat about 10 minutes.
11. Add artichoke hearts. Cook 2 more minutes.
12. Remove meatballs and artichokes to serving platter, leaving sauce in pan.
13. Beat egg yolks. Stir 1 tbsp sauce in pan into yolks (to temper) and combine with remaning sauce.
14. Serve over meatballs.

INGREDIENTS

• 2 large artichokes, stems removed at base
• 4 teaspoons minced garlic
• 4 tablespoons butteror olive oil(or combination of both)
• 8 tablespoons dry white wine
• salt & freshly ground black pepper

DIRECTIONS

1. Cut the artichokes in half lengthwise.
2. Grill on Med/Hi heat for about 5 minute each side or until slightly charred.
3. Remove from grill.
4. Tear off 4 sheets extra-duty tin foil and assemble on each sheet: 1/2 artichoke, 1 t garlic, 1 T butter, 2 T wine and salt and pepper.
5. Wrap tightly and grill (indirect heat) for an additional 45 minutes.

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 medium onion, sliced
• 2 cloves garlic, crushed
• 1 lb boneless skinless chicken breasts, chopped
• 6 ounces button mushrooms, halved
• 2 tablespoons flour
• 1 cup chicken broth
• 1/4 cup dry white wineor chicken broth
• 1 lemon, juice of
• 1grated lemon, zest of
• 1 (6ounce)jar marinated artichokes, drained and halved
• salt and pepper
• 2 tablespoons capers, to taste

DIRECTIONS

1. Heat the olive oil in a large skillet.
2. Add the onion and garlic and cook for three minutes.
3. Add the chicken and cook until lightly browned.
4. Add the mushrooms and cook 2 minuts more.
5. Add the flour and cook 1 minute, stirring.
6. Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
7. REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
8. Add the artichokes.
9. Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
10. Season with salt and pepper.
11. Serve the chicken and sauce over linguini or rice and garnish with the capers.

INGREDIENTS

• 1 lb fettuccine
• 1/4 cup olive oil
• 4 cloves garlic, sliced
• 2 teaspoons fresh oregano leaves
• 1/2 cup chicken brothor chicken stock
• 4 cups spinach, stemmed and washed
• 1/4 cup chopped Italian parsley
• 1 tablespoon butter
• kosher salt
• fresh ground black pepper
• grated parmesan cheese, for serving

lemon Braised artichoke Hearts

• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh lemon juice
• 1 1/2 teaspoons finely chopped fresh thyme leavesor minced minced garlic
• 1 1/2 teaspoons kosher salt
• 1 pinch fresh ground pepper
• 4 medium artichokes
• 1/2 lemon

Herbes de Napa

• 6 tablespoons dried thyme leaves
• 3 tablespoons fennel seeds
• 2 1/2 tablespoonsdried summer savory
• 1 1/2 tablespoons dried rosemary leaves
• 1 1/2 tablespoons crumbled bay leaves
• 1 1/2 tablespoonsdried lavender flowers

DIRECTIONS

1. For the Herbes de Napa:.
2. Combine all ingredients.
3. Store in an airtight container away from light and heat for up to 4 months.
4. yields 3/4 cup.
5. For the artichoke Hearts:.
6. Preheat the oven to 375 degrees F.
7. Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
8. Mix well and set aside while preparing the artichokes.
9. Snap outer leaves from an artichoke.
10. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
11. Cut the heart in half and scrape out the choke with a spoon.
12. Cut each piece in half again.
13. As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
14. When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
15. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
16. Remove from the oven and let cool in the cooking liquid.
17. Notes- uses for the artichokes: If preparing a larger number of artichokes, just increase the marinade proportionately.
18. Serve them as an appetizer salad on their own with their braising liquid.
19. Make sure to have crusty bread on hand to sop up the juices.
20. Slice or roughly chop and scatter across a cheese pizza.
21. Be sure to drizzle some of the braising liquid on the pizza as well.
22. Roughly chop and add to a risotto at the last minute just to heat through.
23. Add some of the braising liquid, too, to flavor the risotto.
24. Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time.
25. Drizzle with olive oil just before serving.
26. For the Pasta:.
27. Cook fettuccine according to package directions.
28. While pasta is cooking, heat olive oil in a large skillet over medium heat.
29. Add garlic.
30. When garlic is golden, add the oregano and broth.
31. Bring to a simmer, stir in the spinach to wilt.
32. Add the artichokes and heat through.
33. Drain the pasta and place in a serving bowl.
34. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
35. Sprinkle with Parmesan and serve.