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From Bon Appetite Recipe by Diane Rossen Worthington

Photograph by Gentl & Hyers

Ingredients:
Pesto
  * 1 12-ounce jar marinated artichoke hearts,  drained
  * 3 tablespoons (packed) finely grated Parmesan cheese
   * 2 tablespoons olive oil

Salad
    * 1/4 cup chopped shallot (about 1 large)
    * 1/4 cup red wine vinegar
    * 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
    * 1 tablespoon whole grain Dijon mustard
    * 1 garlic clove, minced
    * 3/4 cup olive oil
    * 12 1/2-inch-thick diagonal baguette slices, toasted
    * 3 5-ounce packages mixed baby greens
    * 2 12-ounce jars marinated artichoke hearts, drained
    * 1 12-ounce container yellow and red cherry tomatoes, halved
    * 1 cup crumbled feta cheese (about 4 ounces)

Preparation
pesto
 Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

salad
      Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD Vinaigrette can be made 1 day ahead. Cover and chill.
   
 Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini.
   
 Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
   
Serve salad with crostini.


Read More http://www.bonappetit.com/recipes/2009/06/artichoke_cherry_tomato_and_feta_salad#ixzz1F0VMcsSN

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Salad dressings do not have to be anything complex.  A simple dash of olive oil, vinegar and some grainy mustard makes for a great dressing.  Try putting the dressing in the bottom of the bowl and tosses once you are ready to eat.

Next time you make a salad let us know what salad tips you have.

Holly Clegg Photo

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Holly Clegg is a Baton Rouge resident and author of more than a dozen cookbooks, including the Trim & Terrific series with more than 1 million copies in print. She contributes monthly healthful recipes to The Times-Picayune and NOLA.com.

Quick and popular, and perfect for that parade-party buffet, Holly's spinach & artichoke dip with creamy brie and Parmesan cheeses has just 54 calories and 2 grams of fat per serving. Serve with chips or try red pepper squares and cucumber rounds for a healthful and delicious treat.

Makes 20 (1/4-cup) servings

    * 1 onion, chopped
    * 1/3 cup all-purpose flour
    * 2 cups skim milk
    * 1 teaspoon minced garlic
    * 2 (10-ounce) boxes frozen chopped
    * spinach, thawed and drained
    * 4 ounces brie cheese, rind removed and cubed
    * 1/3 cup grated Parmesan cheese
    * 1 (14-ounce) can artichoke hearts, drained and quartered
    * Dash cayenne
    * Salt and pepper to taste

In a nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.

Add garlic, spinach, brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.

Serve in an easy and impressive bread bowl. Cut thin slice off top of a round bread and scoop out soft inside bread, leaving a shell. Fill with spinach dip. Wrap tightly in foil and bake until hot, about 20-25 minutes. No clean up.

Nutritional Information Per Serving:

    * Calories: 54
    * Fat: 2g
    * Saturated Fat: 1g
    * Sodium: 125mg
    * Carbohydrate: 5g
    * Dietary Fiber: 1g
    * Sugars: 2g
    * Protein: 4g
Posted originally by http://www.nola.com

 

Becky Luigart-Stayner

Kamut (kuh-MOOT) gets its name from the ancient Egyptian word for "wheat." Its grains are up to three times larger and boast up to 40 percent more protein than standard wheat grains. Kamut is also high in lipids, amino acids, vitamins, and minerals.

Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients

    * 1  (12-ounce) package kamut spirals
    * 2  tablespoons  olive oil
    * 1 1/2  pounds  chicken breast tenders, cut into bite-sized pieces
    * 4  garlic cloves, minced
    * 1/2  cup  white wine
    * 1/2  teaspoon  salt
    * 1/4  teaspoon  freshly ground black pepper
    * 2  (15-ounce) cans artichoke quarters, rinsed, drained, and finely chopped
    * 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese
    * 1/3  cup  finely chopped fresh basil
    * Chopped fresh basil (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium-high heat. Add chicken to pan; sauté 2 minutes or until browned. Add garlic; sauté 1 minute. Add wine, salt, pepper, and artichokes; simmer 5 minutes or until sauce is thickened and chicken is done. Remove from heat; stir in cheese and 1/3 cup basil. Place sauce and pasta in a large bowl; stir gently to combine. Garnish with chopped basil, if desired.
Nutritional Information

Calories: 434 (19% from fat)
Fat: 9.2g (sat 2.7g,mono 4.5g,poly 1.2g)
Protein: 40.1g
Carbohydrate: 49g
Fiber: 4.7g
Cholesterol: 72mg
Iron: 4.3mg
Sodium: 629mg
Calcium: 156mg

Lorrie Hulston Corvin, Cooking Light,

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We found this great recipe and picture from  Fresh Levant: 

from http://blog.freshlevant.com

1 small spaghetti squash, cut in half
5 baby bok choy, chopped (substitute with spinach)
1 leek, fine chop
1 jar artichoke hearts, sliced in half
4 tbsp olive oil
6 leaves fresh sweet basil, thinly sliced
5-6 sprigs marjoram or 1 tsp dried marjoram
3 tsp pomegranate molasses
Handful of pomegranate arils to finish
Salt and Freshly ground pepper to taste
Sautéed herbed fish to accompany

Preheat oven to 400˚F, cut a spaghetti squash in half, wrap with foil paper and roast in oven for approx. 45 minutes (adjust based in size).  Remove empty into a bowl and fluff with a fork gently. Set aside.
In a large skillet, heat olive oil, then sauté leeks and bok choy until softened.  Add artichoke hearts cut side down onto skillet and sauté for another minute or two. Season with salt and pepper.  Sprinkle herbs and drizzle pomegranate molasses and turn off heat.  Pour over spaghetti squash and toss to mix.  Serve warm with your favorite fish.

Photo: Randy Mayor; Styling: Lydia E. DeGaris

We loved this recipe form cookinglight.com and made adjustments to the recipe to include artichokes in water.


Stuff everyday chicken breasts with goat cheese and artichokes for a sophisticated dinnertime favorite that's both easy and elegant.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Ingredients

* 2 teaspoons olive oil, divided
* 6.5 oz. jar artichoke hearts in water, drained and chopped
* 1/4 cup minced shallots (about 3)
* 1/4 cup (1 ounce) crumbled goat or feta cheese
* 1 teaspoon dried herbes de Provence or thyme, divided
* 1/4 teaspoon salt, divided
* 1/4 teaspoon black pepper, divided
* 4 (4-ounce) skinned, boned chicken breast halves
* 1 cup fat-free, less-sodium chicken broth
* 2 tablespoons fresh lemon juice
* 2 teaspoons cornstarch
* Chopped fresh parsley (optional)
* Lemon rind strips (optional)

Preparation

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm. Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated. Garnish with parsley and lemon strips, if desired.
Nutritional Information

Calories: 194 (25% from fat)
Fat: 5.3g (sat 1.8g,mono 2.3g,poly 0.6g)
Protein: 29.2g
Carbohydrate: 6.2g
Fiber: 0.4g
Cholesterol: 72mg
Iron: 1.4mg
Sodium: 437mg
Calcium: 61mg

Jeanne Thiel Kelley, Cooking Light