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From The News Time Blog By Laine Doss,

You've invited a bunch of friends over to watch the games this weekend. That also means you're going to have a half dozen hungry guys and gals in your living room and if you don't feed them they're going to start eating the furniture around halftime.  Make this seriously simple recipe for stone crab and artichoke dip that chef, author and radio host Linda Gassenheimer shared with us from her new book, The Flavors of the Florida Keys and bring a little Keys flavor to gametime. 
 Stone Crab Artichoke Dip

This dip can be made ahead and stored in the refrigerator for up to three days. It's best served heated. Also, it makes a great stuffing for fish.

3/4 cup drained canned artichoke hearts, diced
3/4 cup lightly sauteed spinach, well drained and chopped (from 10 cups fresh spinach)
3/4 cup mayonnaise
3/4 cup freshly grated Monterey Jack cheese
3/4 cup freshly grated Parmesan cheese
3/4 pound freshly picked stone crab meat (from approximately 2 pounds stone crabs in their shell)*
3/4 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground white pepper
3 tablespoons freshly grated Pecorino Romano cheese

Preheat oven to 350 degrees. Stir artichoke hearts and chopped fresh spinach into mayonnaise. Add the Monterey Jack and Parmesan cheeses.
Gently stir in the stone crab meat, breaking up any large chunks. Add the salt and pepper.
Place in a shallow, oven-proof dish. Sprinkle Pecorino Romano cheese on top.
Place in preheated oven for 15 minutes or until warm throughout and slightly bubbly.
Serve with water crackers.

Serves 8 as appetizer.

*best quality canned lump crab can be used. 

Picture from Baking Obession

We love this post on Baking Obsession!  Check out Vera's great use of leftovers into flavor-filled muffins.

Click here to read all the details!

Ingredients

1 can (15 ounces) artichoke hearts packed in water, well drained
2 whole-wheat sandwich wraps (12-inch)
8 provolone cheese (4 ounces)
1 red bell pepper (ribs and seeds removed), cut into strips
1 cup baby spinach, packed
Coarse salt and ground pepper

1. Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
2. Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling. Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

Courtesy: Everyday Food - PBS.org

Ingredients

1 jar (6.5 oz.) CARA MIA Marinated Artichoke Hearts, diced (reserve marinade)
4 tomatoes (diced) or 1 lb. Roma tomatoes, diced
¾ cup chopped fresh basil
2 cloves of garlic, minced

Directions

In a bowl, combine diced tomatoes, chopped fresh basil and diced Cara Mia Marinate Artichoke hearts. Add minced garlic to the mixture. Mix in reserved marinade. Cover and let stand at room temperature for 1 hour to allow flavors to blend. Add salt and pepper to taste.

Keep in refrigerator for up to 3 days. Excellent on crackers, bread or tossed with pasta