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This spread is great on crackers, fresh bread or even as a vegetable dip.

1 package (10 oz.) frozen chopped spinach,
   thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 jar (14.75 oz.) CARA MIA marinated artichoke hearts,
    drained and chopped.


In a large bowl, combine all the ingredients; mix well. Spoon into a microwave-safe 9-inch pie plate and heat in the microwave (80% power) for 3 minutes. Serve immediately. 

Serves 5-6

1 large onion, peeled and diced
6 ribs celery, sliced
1 cup STAR Originale Olive Oil
3 (6 oz.) packages stuffing mix for turkey (such as Stove Top)
4 cups chicken broth
2 (14.75 oz.) jars CARA MIA Artichoke Hearts in Water, drained and roughly chopped
salt and pepper
1 (12- to 14-lb.) turkey, rinsed inside and out and patted dry

Preheat oven to 325ºF.

In large skillet, sauté onion and celery in 1/2 cup olive oil until tender, about 5 minutes, stirring often. Add stuffing mix and toss until mixed.
Bring broth to a boil and pour over stuffing, tossing to moisten evenly. Fold in artichoke hearts. Season to taste with salt and pepper.

Season inside and outside of turkey with salt and pepper to taste. Loosely spoon stuffing into body and neck cavities. Truss turkey and place, breast-side up, on rack of roasting pan. Brush turkey liberally with some of remaining oil. Roast 2 1/2 to 3 hours or until meat thermometer reads 180ºF when inserted into meaty portion of thigh (stuffing should read 165ºF), brushing every 30 minutes with additional oil.

Bake remaining stuffing in oiled baking dish, covered with foil, during last 30 minutes of turkey roasting time.
Allow turkey to stand at room temperature for 15 minutes before carving.

Makes about 12 servings

1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water
3 tablespoons STAR Originale Olive Oil
1 small onion, diced
1 shallot, minced
6 cloves garlic, minced
1 can (6-ounce) tomato paste
6 ounces cooked chicken meat, cut in chunks
3 cups chicken stock
1 cup heavy cream
2 tablespoons fresh chives, snipped
Salt, to taste
Ground black pepper, to taste

Directions
Drain artichoke hearts and cut in half lengthwise; set aside. Heat oil in large stockpot. Sauté onion and shallot until soft and fragrant. Add garlic, sauté 2 minutes more. Stir in tomato paste; simmer, stirring constantly, for 3 to 4 minutes, till heated through. Add artichoke hearts and chicken meat. Stir in stock and heat to boil; simmer until reduced by half. Stir in heavy cream; heat through but do not boil. Remove from heat; stir in chives and season to taste with salt and pepper. Serve hot.

Makes 6 cups
Serves 6

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Cara Mia also has sun dried tomatoes! Check out this great recipe:

According to Aegean myth, the first artichoke was a divine young woman who lived on the island of Zinari. One day the Greek god, Zeus, visited his brother Poseidon.

Zeus emerged from the sea to discover a beautiful young mortal woman. She did not seem frightened by him or seem to notice that he was a god. Zeus, naturally, took full advantage of the opportunity and seduced her. Her name was Cynara, and it all 'went' so well that he decided to make her a goddess. This would enable her to live near to his home on Mt. Olympus.

Cynara agreed.  Cynara soon became homesick. She missed her mother, so she slipped back to the earth for a short but meaningful visit with the mortals. When she returned, Zeus wasn't particularly happy with her, threw a fit and tossed her back to earth, and he changed her into the plant that we now call the artichoke.