Spring Has Sprung!

Let's just pretend there is no snow outside and it's not frigid. If we think happy, warm thoughts then the warm sweet sunshine will come back...deal?

What I love about spring is the vegetables and fruit that are available. Those sweet peas,  fresh asparagus, crisp spring onions, snappy radishes, sweet bok choy and leafy lettuce, tart fennel, luscious strawberries, warm oranges, honeydew and the list goes on.

I purchased free English peas from Trader Joes. They are fresh and crisp and ready to go. You can buy and shell the peas if you wish, Sprouts has fresh peas you can shell occasionally. Odds are in Salt Lake you're not harvesting your own because of the wonky weather, but maybe, who knows. I would not use frozen peas for this, but if you need to, do not blanch them, just thaw them before pureeing. 
 

Green Pea Pasta with Parm
1 pound of linguini or spaghetti (I used a gluten free capello brand linguini from whole foods)
1 1/4 cups of frozen baby peas
1/2 cup of fresh oregano
1/2 cup of fresh spinach
3 cloves garlic, smashed
2 tablespoons of olive oil
1/4 cup shaved Parmesan cheese
1/2 of cream (I used coconut creamer, you can also use Greek yogurt)
salt and black pepper

Blanch the peas for 30 seconds. Remove and drain, and place in a bowl of ice-cold water.
Add the blanched peas, oregano, spinach, garlic and cream/yogurt to a food processor, process until smooth. Season to taste and Parmesan cheese.
Prepare the pasta as directed.
Coat the warm linguini in the pea purée.
Serve with a good drizzle of olive oil.



I can't claim this next recipe, I wish I could. It is by far the best risotto I've ever had or made. First I had this at a friends house and she was so lovely to share it with me. I can now say I can make it solely from scratch so once you've tried it, you'll want to make it over and over and it will become second hand too. Recipe Here

Artichoke, Asparagus Risotto
5 cups chicken broth/you can also use veg. If you're gluten free, watch the ingredients
1 cup water
1lb thin to medium asparagus, trimmed and cut into sliced
1 tbsp olive oil
1/2 stick of butter/vegan/margarine
3/4lb shittake mushrooms, stems discarded and caps chopped (You will find them in the produce section by the regular mushrooms   up on the high shelf)
4 artichokes from a can or jar, chopped in to quarters
2 shallots, finely chopped
1 1/2 cup arborio rice
1/2 cup wine (OR)
       1 splash of lemon or white wine vinegar about 1 tbsp and 1/4 cup grape or apple juice
1/2 cup grated Parmesan cheese

Bring broth and water to a boil in a 4 quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3-4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
Heat oil with 1/2 of the butter in a heavy saucepan over moderately high heat, then saute mushrooms and shallots, stirring until softened, about 4-5 minutes. Season with salt and pepper.
Add rice and cook, stirring, 1 minute to coat with onion and mushroom, butter and oil. Add wine/or alternative liquid and cook, stirring, until absorbed, about 1 minute.
Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18-20 minutes.
Remove from heat and stir in 1/2 cup Parmesan, remaining butter, and salt and pepper to taste. Gently stir in asparagus, artichokes, and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Makes 4 servings.




This next recipe is new to me. I've not tried it yet, but it's my plan this weekend.  You can serve it on roasted pork, sliced steak with braised chicken. Recipe Here

Strawberry Avocado Salsa
1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 Tbs. finely chopped red onion
2 Tbs. chopped fresh cilantro
1/2 tsp. grated fresh lime zest
2 Tbs. fresh lime juice
2 tsp. finely chopped seeded jalapeno pepper
1/4 tsp. sugar
1/4 tsp. salt


Combine all ingredients in a bowl.  Gently toss and serve immediately.  Serve with toasted pita wedges or tortilla chips.  If you'd like to try the cinnamon tortillas like in the photo, it's a good sweet flavor profile that's unique and kind of a surprise.

Take whole wheat tortillas, or a gluten free option like a corn tortilla. Spray with cooking spray, I used coconut spray because it's nutty and tropical and then slice them into triangles. Arrange on a baking sheet, sprinkle with cinnamon sugar and a sprinkle of salt and bake at 350o until slightly golden.





 

The Cheeky Leek

With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best. Leeks should be firm and straight with dark green leaves and white necks. Good quality leeks will not be yellowed or wilted, nor have bulbs that have cracks or bruises. Since overly large leeks are generally more fibrous in texture, only purchase those that have a diameter of one and one-half inches or less. Try to purchase leeks that are of similar size so as to ensure more consistent cooking if you are planning on cooking the leeks whole. Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture. Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days.Leeks are an excellent source of vitamin K. They are very good source of manganese, vitamin B6, copper, iron, folate, and vitamin C. Leeks are also a good source of vitamin A, dietary fiber, magnesium, vitamin E, calcium, and omega-3 fatty acids. They are so under used and so worth using.

The best way to cut and wash leeks is to cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. 

I have a feeling we are going to need something warm this week. These recipes are easy and super yum!


Potato Leek Soup
3 large leeks
2 Tbsp butter
1 medium carrot chopped
4 cups chicken broth (or vegetable broth for vegetarian option)*
2 lbs potatoes (Yukon gold or Red potato), peeled, diced into 1/2 inch pieces
1 1/2 teaspoons kosher salt plus more to taste
Pinch of dried marjoram
1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh parsley
salt and pepper to taste
1/2 cup heavy cream
*If cooking gluten-free, be sure to use gluten-free broth

Clean the leeks. Cut them lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut of the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.
 Melt butter on medium heat add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.

Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth. Add the parsley, and cook a few minutes more.  Stir in cream and then adjust for seasoning. 

A great addition to this soup is chunks of ham or left over corned beef.  

Quiche with Goat Cheese and Leeks
1 (9-inch) frozen pie crust (I used a gluten free pie crust from Sprouts)
2 leeks trimmed, halved lengthwise and sliced

1 pat of butter with 1 small drizzle of coconut or olive oil
3 eggs
1/2 cup lowfat (2%) milk or 2/3 cup rice or almond milk
1/2 cup heavy cream or coconut creme (trader joes is the best)
2 tablespoons chopped fresh tarragon or chives
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
3/4 teaspoon ground nutmeg
2 ounces soft goat cheese, crumbled

Preheat oven to 400°. Saute leeks in butter and oil seasoned with salt and pepper. Set aside to cool and sprinkle in your nutmeg, tarragon or chives. Crack your eggs and scramble with your milk or milk substitute and cream. Mix in your leek mixture and pour into your frozen pie crust. Break your goat cheese into small chunks and sprinkle them into the egg mixture. Sprinkle with a little bit of salt and pepper and more herbs. If you have a pie crust guard use this or lightly wrap your pie crust edges with tinfoil. Bake for 35-45 minutes, depending on your oven. You'll want it to be lightly browned and puffed. Serve alongside a yummy salad with crisp granny smith apples and you've got a great meal. 

This next recipe is not gluten free or dairy free. There are a couple of options for gluten free lasagna noodles so if you can find one that works use it and then replace the flour for an all purpose xanthan gum free gluten free flour or potato starch.

Artichoke and Leek Lasagna 

Recipe courtesy of Bon Appetite

1/2 pound dried lasagna noodles (I used the no boil type)
2 cups ricotta cheese
3/4 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
12 baby leeks, including 3 inches of green portion, or 5 large leeks, including 1 inch of green, rinsed well and cut into 1/2-inch dice
Juice of 1 lemon
4 large or 20 baby artichokes
1/4 cup veggie broth or chicken, whatever you have on hand + 2 tablespoons
5 garlic cloves, minced
2 1/2 cups milk
3 tablespoons unsalted butter
1/4 cup all-purpose flour
Freshly grated nutmeg, to taste
1/2 pound whole-milk mozzarella cheese, shredded

In a large bowl, combine your ricotta and parmigiano, chopped artichokes, 2 tbsps broth and lemon juice. 

Cut leeks and make sure they are free of dirt. Saute them in olive oil with garlic until soft. 

In a sauce pan melt butter and stir in flour and cook until smooth and nutty smelling. Add milk, broth, nutmeg and bring to a boil, watching carefully.  Thicken the white sauce and set aside.

Spread a little olive oil in your baking dish and pour a small amount of sauce in the bottom. Line with your no bake noodles, a layer of leeks, mozzarella and some spoonfuls of white sauce. Add another layer of noodles, then a layer of ricotta and artichokes, another layer of noodles and then back to sauce, leeks, mozzarella. Keep layering until it's about 1/4 inch to the top. Top with remaining shredded cheese and bake at 375° until golden and bubbly. About 35-40 minutes. 

 

Photo and Recipe here

Salmon with Leek and Parsnip Puree

4 salmon fillets

1 lemon zested and juiced
2 tbsp thyme leaves 

6 parsnips, chopped
2 tbsp cream cheese + 2 tbsp small curd cottage cheese

OR 4 tbsp greek yogurt ( I personally choose the cottage and cream cheese)
1 tbsp olive oil
2 leeks, thinly sliced

 

Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with 1/2 the zest. Season and sprinkle over 1/2 the thyme. Roast at 400° for 15 mins until salmon is cooked through.

Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. 

While the parsnips are cooking, take the cottage cheese and cream cheese and blend them till very smooth. This creates a creme frais type mixture.

Drain parsnips well, then mash with the remaining lemon zest and the cream cheese & cottage mixture. Keep warm.

Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves. 

 

Gourmet Pizza

A Little Gourmet Pizza to Brighten Your Day

Gourmet pizza is so easy. It just takes a little imagination and some really great dough. I don't always make my dough, sometimes I run over to the local pizza place that I like and grab a couple of balls of ready to go dough. If you want to make your own dough, then awesome! Here is a great and easy recipe. 

Pizza Dough
2 tsp dry yeast
1/2 tsp sugar
2 ½ cups all-purpose flour
pinch of salt
1 cup warm water
1 tbsp olive oil

It a food processor, combine all ingredients except water and olive oil. Sift together and as the blade turns, add water and oil. Once it pulls from the blade into a ball, it's ready. Let it sit in the fridge for 20 minutes before you take it out and roll it. As you roll it, place flour on top and bottom, but not too much...you don't want your dough to become tough and too elastic. 

The famous Mark Bittman and his Mission Fig and Goat Cheese pizza

I just happen to have the ingredients that went on this pizza in my pantry already, but grab the ingredients that taste good to you and you feel will be a great combination. 

Fresh pizza dough, enough to make 2 medium pizzas'

a sprinkling of flour

4 T. marinara sauce, I used Barilla brand

2 T. olive oil mixed with granulated garlic & Italian seasoning blend

3 T. olive tapenade (my own recipe below)

2 oz. goat cheese crumbled

1 T. finely chopped fresh parsley

1 T. pine nuts

marinated artichokes

I don't have a pizza stone so I lined a baking sheet with foil, oiled it slightly with olive oil and a sprinkling of flour over top. I rolled out my dough to fit and then place the dough on top of the oiled sheet. The oven should be heated to 450 and you shouldn't put the pizza in the oven until it's fulled heated. I brushed the oil, garlic and Italian seasoning around the edge of the pizza then spread the marinara sauce. I sprinkled it with olive tapenade, marinated artichokes, crumbled goat cheese and last but not least pine nuts. I baked it for 20 minutes and it came out perfectly.

Olive Tapenade

Olive tapenade is so dang easy. All you need is a food processor and make a little trip to the olive bar at the grocery store. 

For 2 cups of tapenade, you'll need

1 scoop of marinated artichokes

1/2 scoop of roasted and marinated garlic

1 scoop of the classic Greek mix that has feta squares, Kalamata, Niçoise, and Picholine olives.

Now here's the hard part. These olives aren't pitted. Before you dump all the ingredients into the processor, pull the pits out of the olives. 

Place all ingredients into the processor with 1 T. fresh parsley. You can add walnuts or almonds for a nuttier flavor. This is the best!

Try these other topping combinations:

• sun dried tomato pesto, broccoli florets, cremini mushrooms, & gouda cheese

• zucchini circle (thin), prosciutto crumbles, buffalo mozzarella cheese & parsley 

• mission figs sliced, goat cheese and balsamic drizzle.

• caramelized onions, mozzarella cheese, parmesan, italian sausage & spring mescaline piled high with a drizzle of olive oil and balsamic. Green go on after you bake of course!
• currants, marscapone cheese, roasted yellow peppers, crumbled bacon & a drizzle of olive oil.

• salmon, goat cheese, roasted fennel bulb, sprigs of dill and a squeeze of lemon and olive oil.

• roasted red fingerling potatoes, shallots, leeks, and brie cheese.

 This next recipe is awesome, I stretch the dough out and grill it on the outdoor grill sometimes too.

recipe courtesy of savourthesensesblog.com

Roasted Garlic Flat Bread

8 cloves garlic (chopped)
2 tbsp basil (chopped)
1/2 tsp salt
1/2 tsp black pepper

Roll out your dough, sprinkle with basil, garlic, salt and black pepper and bake at 425 until golden. If it looks like the garlic is getting to crispy, lower the heat to 400 and spritz the oven with water. 

Amazing Artichokes

It's Winter, which means artichokes are abundant. We are lucky that we can go in to just about any market and find ingredients that we love in any season.

Have you had some fresh artichokes lately? I've always liked artichokes, but they come from a can or I order them from a restaurant. Up until this post I'd never attempted to cook them at home. What an amazing versatile vegetable the artichoke is. You will be happy to know that artichokes are very beneficial to your health. Artichokes are chock full of antioxidants like cynarin and silymarin, that help to flush the liver and regenerate liver tissues. Why is this important? Your liver supports almost every organ in your body and it's health is vital for survival. The fact that it is the only human organ able to  regenerate natural healthy tissue proves it's importance and we should do all we can to help it along. Artichokes are a natural diuretic that aids in digestion along with being high in fiber and a cholesterol reducer. Now on to the good stuff.

Steam Um Up

First let's go over some helpful steps to preparing your own artichokes at home.

Start with an artichoke that isn't blemished, it's leaves are smooth and not dry or brittle at the base. The younger the artichoke the more tender it is, but don't be afraid of those huge, beautiful ones you see in your market, they are all wonderful.

Cut off the stems so the artichoke can sit upright in the pan. Remove the tougher outer leaves near the stem. Rinse them and pat them dry. You want to cut about a half to one inch off the top of the artichoke, depending on size and squeeze fresh lemon juice over the whole artichoke. The lemon juice will prevent them from turning dark. You can also take kitchen shears and cut the top of each leaf about a 1/2 inch.

In your stock pot add 1 inch of water, vegetable or chicken stock and 1 crushed garlic glove and turn to medium heat.

Once the liquid begins to simmer, place the artichokes in the pot, bottom down. Make sure they are sitting upright and adjust them if you have to by carving the bottom where the stem was.

Lower the heat to simmer, cover and let boil for 30-40 minutes. Check the artichokes by pulling an inner leaf out, it should come easily. If the leaf give any resistance, add 5-8 minutes more cooking time. Remove them from the liquid, drain upside down, tear off a leaf, start dippin and enjoy.

*Alternative cooking method

Fill your stock pot with cold water, add 4-5 artichokes, 2 lemons halved and squeezed, 2 T. kosher salt and 4 garlic cloves that are whole, but have been sliced barely at the tip & 1 bay leaf. Place a heat safe bowl over the top to keep the artichokes under the water.  Boil for 25 minutes. 

The Best Artichoke Dipping Sauce with Dill

This dip is a lower fat version of the popular sauce served at L'Atelier de Joel Robuchon in Vegas.

• 1/4 cup Best Foods Light mayonnaise 
• 1/2 cup nonfat plain Greek yogurt
• 2 cloves garlic, minced
• 1 tsp. lemon or lime juice
• 2 T. fresh dill, chopped

Garlic-Herb Dipping Sauce for Grilled Artichokes

• 2 tablespoons light or regular mayo
• 1 heaping teaspoon Dijon mustard
• 1-2 teaspoons fresh chopped herbs (a combination of rosemary and parsley is my favorite)
• 1 garlic clove, minced
• 1 teaspoon red wine vinegar
• 1 teaspoon lemon juice
• Kosher salt and black pepper
• 2 fresh artichokes, washed in cold water
• 2 tablespoons olive oil

Refrigerate the sauce while you're grilling the artichokes.

Take 4 of your artichokes, stem trimmed only on the very bottom, and the trimmed, boil with instructions above and then set aside on their tops to drain and to cool.

Slice your artichoke, stem on, in half. Carefully cut out the choke out with a paring knife. Brush with lite olive oil, season with course sea salt, garlic powder and pepper and grill on medium high until slightly charred.

Parmesan Dipping Sauce

• ¼ C. Olive Oil
• Zest of half lemon
• 1/3 C. Onion, finely minced
• 4 Garlic cloves, finely minced
• Salt and pepper
• ½ C. Parmesan cheese, shredded

                                                                Horseradish Aioli

• 1/2 cup mayonnaise
• 1 tablespoon prepared horseradish
• 1/2-1 teaspoon salad supreme seasoning
• 1-2 teaspoons lemon juice

Heat the olive oil in a sauce pan on medium heat for a few minutes and then add the garlic. Cook for one minute – be careful to not let it burn. Take off the heat and add the remaining ingredients and stir. Let the mixture sit for 15 minutes to develop the flavor.

Try adding canned or jarred artichoke hearts to pasta, pizza and soup. I often add a can of them to my cauliflower soup before I puree and it creates such an amazing texture and mouth feel. Next time you make lasagna, slice the artichokes lengthwise and layer them in with the cheese and sauce and it will be fabulous.

Linguine with Lemon and Grilled Baby Artichokes

Photo and Recipe courtesy of meals.com

1 1/2 cups fresh, frozen or canned baby artichokes or artichoke hearts, tossed in 2 teaspoons extra-virgin olive oil

1 package (9 ounces) BUITONI Refrigerated All Natural Linguine
(Rps makes fresh gluten free pasta at Harmons, or you could get Dellalo corn blend pasta, those are the best choices)

1/4 cup extra-virgin olive oil

2 cloves garlic, finely chopped

1/2 cup dry white wine or chicken broth

3 tablespoons freshly squeezed lemon juice

1 teaspoon finely grated lemon peel

2 to 3 tablespoons chopped fresh parsley

chopped fresh chives

1 to 2 tablespoons chopped fresh tarragon (optional)

1/4 teaspoon each salt and freshly ground black pepper

Freshly Shredded Parmesan Cheese

PREHEAT grill.

GRILL artichokes over medium heat until lightly browned. Alternatively, place on baking sheet, cut-side-up and position 6 inches from broiler. Broil for about 3 minutes or until lightly browned.

BRING water to a boil in large pot; add linguine. Cook for 1 minute. Drain, reserving ¼ cup cooking water.

HEAT oil in large skillet over medium heat. Add garlic; cook for 1 minute or until fragrant (the garlic should not brown). Stir in wine and cook for about 4 minutes or until slightly reduced. Add lemon juice, lemon peel, parsley, chives, tarragon, salt and pepper; cook for about 1 minute or until mixture is heated through.

ADD cooked linguine to skillet along with reserved cooking water and Parmesan cheese. Toss gently to coat. Toss in artichoke hearts. Serve immediately with additional extra virgin olive oil and Parmesan cheese, if desired.

Creamy Artichoke Dip

Recipe Here

This recipe comes from MarthaStewart.com It's one of my favorites and fairy easy to make. Take this to your next family gathering and it will be a total hit. 

4 slices of gluten free Udi's bread, regular if not GF
   tear the them into 2inch pieces (3 cups worth)
1 box frozen artichoke hearts, thawed and drained. This is important because frozen artichokes have the best consistency for this dip. 
1 tube of anchovy paste, about 1/2 tsp. (ammended from original recipe)
1/2 tsp sugar (I used splenda)
2/3 cup Extra Virgin Olive Oil, plus a little for drizzling
3 Tbsp Lemon Juice
Salt and Pepper
Chopped Chives for garnish

In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil. 

Spinach and Artichoke Soup (I adapted this recipe from Johnny Carino's) this recipe is not Gluten Free

3 tablespoons butter + 1tsp olive oil or grapeseed
1 cup of canned artichoke hearts, roughly chopped
4 garlic cloves, pressed through a garlic press
2 tablespoons flour
1 small onion or 2 large shallots minced
2 cups milk
2 cups chicken broth
4 ounces cream cheese softened and cubed
1/2 cup grated Parmesan cheese
1/8 to 1/4 teaspoon cayenne pepper, depending on how spicy you like it
1/2 teaspoon salt
10 ounces fresh cheese tortellini
1 cup fresh spinach chopped
Parsley for garnish



In a stock pot, add onion or shallots with butter and olive oil. Once the onion is softened add garlic and saute until it smells fragrant, make sure it doesn't burn. Dust the onions and garlic mixture with your flour and combine. 

Add artichokes, chicken broth and tortellini and cayenne seasoning, with a salt and pepper to taste. Let simmer for 10 minutes until the flour thickens the broth. Remove the tortellini and set aside in a bowl until the end of the soup.  

Add remaining ingredients and lower your heat slightly so it doesn't curdle the cheese or milk. Cook until it's all combined and smooth-ish. Bring to a slight bubble, add chopped spinach leaves, parmesan and return your tortellini back to the pot, garnish with parsley. Serve piping hot with crusty bread. 

This is a great recipe that goes with grilled chicken on skewars. Season chicken with cayenne, garlic powder, onion salt and rosemary. Grill the skewars and serve alongside your soup.



Hot Artichoke Parmesan Dip
This is the low fat version, but you'd never know it.

• 1 can of artichoke hearts, drained (you can use marinated artichokes in a jar, but it will be a little bit more fat calories because they are packed in olive oil, you can also reduce the mayo by 1/4 cup.
• 2/3 cup lite mayo
• 1/2 cup reduced fat sour cream
• 1 garlic clove
• 1 tsp. lemon juice
• 1 scallion
• 1/2 cup Parmesan cheese + 2 T. for top of dip

In a Cuisinart or blender combine garlic, scallion, lemon juice, mayo and sour cream and half of the can of artichoke hearts and pulse until smooth and creamy. Chop by hand the rest of the artichoke hearts and fold in to blended mixture with 1/2 cup Parmesan cheese. If it's too thick, you can blend it with a little bit of milk or some juice from the artichoke can. Pour mixture into a oven proof casserole dish that has been sprayed. Sprinkle remaining 2 T. of Parmesan cheese on top and bake at *375 until bubbly and brown.
Serve with bread, celery sticks, tortilla crisps or crackers.  


Artichoke Stuffed Mushrooms 
24 medium cremini (baby bella) or white mushrooms
4 teaspoons extra-virgin olive oil, divided
2 tablespoons minced shallot
2 cloves garlic, minced
1/2 cup drained marinated artichoke hearts, chopped
3 tablespoons panko breadcrumbs, divided  (if gluten free, seasoned C4 brand)
2 tablespoons grated Parmesan cheese
2 tablespoons mayo or plain yogurt 
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground pepper

Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.
Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a skillet over medium heat. Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 tablespoons of panko, Parmesan, mayonnaise and thyme.
Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper. Stuff each with filling and place in the prepared pan. Combine the remaining 1 tablespoon panko and 1 teaspoon oil and sprinkle on the mushrooms.
Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.

You can prepare the mushroom stuffing pretty far in advance to save some time, just refrigerate it wrapped in plastic bag, then cut off corner for filling the mushrooms. Easy!