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By Ruby at Cara Mia Products

I got a last minute invite to a Royal Wedding Party.  I decided to whip up some homemade Hummus.  Hummus is high in protein and low in fat making it a healthy choice for a dip.  The great thing about making Hummus is you can always toss in different ingredients to give it a different flavor.  My take on Hummus today, Cara Mia Artichokes and Sun Dried tomatoes!

Here is the recipe:

    1 teaspoon crushed garlic
    1 15oz can chickpeas, drained
    1/3 cup tahini (sesame paste)
    6 tablespoons freshly squeezed lemon juice (2 lemons) 
    1 6.5 oz. jar of Cara Mia Marinated Artichokes
    1 tablespoon Cara Mia Sun Dried tomatoes
    1 tablespoons water
     Olives and Spinach for garnish

   
Directions

Turn on the food processor fitted with the steel blade add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, garnish and serve chilled or at room temperature with vegetables, crackers or pita.

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From All Recipes

Photographer: LashGal

Artichoke hearts, fresh vegetables and Italian salad dressing combine to make this no-fuss favorite from Ann Marie Petri. 'I always take this salad to get-togethers,' says the Barron, Wisconsin cook. 'A special event wouldn't be the same without it.'"
Ingredients:
1 (14 ounce) can water-packed artichoke
hearts, drained and quartered
1 medium tomato, cut into wedges
   
1/2 cup chopped green pepper
1/3 cup chopped red onion
1/4 cup prepared Italian salad dressing
Directions:
1.     In a bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 1 hour.

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Photo: Nina Choi; Styling: Lisa L

Ingredients

    1 tablespoon olive oil
    1 cup chopped spring or sweet onion
    1/2 teaspoon chopped fresh thyme
    1 (9-ounce) package frozen artichoke hearts, thawed
    1 cup fat-free, lower-sodium chicken broth
    1/2 cup uncooked quinoa
    1 cup chopped fresh parsley
    5 teaspoons grated lemon rind
    1 1/2 tablespoons fresh lemon juice
    1/4 teaspoon kosher salt
 
Preparation
    1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
    2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

YIELD: 8 servings (serving size: about 1/3 cup)TOTAL:32 MINUTES
Allison Fishman, Cooking LightAPRIL 2011

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Pesto Dressing
2/3 cup fresh basil leaves
3 tablespoons grated Parmesan cheese
2 tablespoons drained CARA MIA Sun Dried Tomatoes*
1/3 teaspoon minced garlic
1/4 cup STAR Extra Light Olive Oil


Salad
1 cup (3 ounces) uncooked multi-grain penne
4 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 1 cup)
1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water, drained
2 green onions, sliced
3 tablespoons freshly grated Parmesan cheese; for garnish

Directions
For dressing, combine all ingredients in food processor and blend well. Set aside.
Cook pasta as directed on package; adding beans 7 to 5 minutes before end of cook time. Continue to cook until pasta is al dente and beans are just crisp-tender. Drain thoroughly. Stir in enough pesto to coat well. Set aside to cool. Finally, add drained artichoke hearts and one-half sliced onions; toss with remaining dressing. Store in refrigerator; warm to room temperature to serve.

To serve, turn into large lettuce-lined salad bowl or divide among lettuce-lined individual salad plates. Sprinkle with Parmesan and remaining green onions.

Makes 1/3 cup dressing

Cooking Tips

For plain pesto dressing, substitute 2 tablespoons pine nuts for tomatoes.

Servings 4

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Matthew Mead/The Associated Press

In this fresh spring salad, bright green vegetables combine to enhance the spring feel of your table for Easter or any special meal. The Mediterranean flavours of citrus, artichoke, olive oil and feta cheese pair wonderfully with lamb, but will work equally well with ham or turkey. This side dish is also very versatile since it can be served at room temperature, chilled or warmed.

Be sure to use plain artichokes packed in water, not marinated and packed in oil.

Artichoke and Asparagus Salad
2 bunches asparagus, bottoms trimmed
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground black pepper
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) white balsamic vinegar
1 tsp (5 mL) lemon zest
2 tsp (10 mL) chopped fresh thyme
1/4 cup (60 mL) olive oil
Two Jars (14-oz/398 mL each) artichoke hearts, drained
125 mL (1/2 cup) crumbled feta cheese

Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove.

Place the asparagus in the boiling water and blanch until bright green and just tender, about 4 minutes. Transfer the asparagus to the ice water to cool and stop the cooking. Drain well.

In a large bowl, whisk together the mustard, salt, pepper, lemon juice, vinegar, lemon zest, thyme and oil. Gently toss the drained asparagus spears and the artichoke hearts in the dressing. Serve sprinkled with the feta cheese.

Makes 8 servings
Approximate nutrition per serving: 159 calories, 14 g fat, 7 g protein, 68 g carbohydrates, 3 g fibre
The Associated Press

"A woman is like an artichoke, you must work hard to get to her heart." - Inspector Jacques Clouseau in The Pink Panther (2006)

Steve Martin as Inspector Jacques Clouseau, suited with a Gendarme uniform.

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By Margot Harris/For The Jersey Journal

Margot Harris for the Jersey JournalA delicious way to highlight spring vegetables in a hearty warm dish when winter is still nipping at our heels.

Tiny buds are forming on the trees, sunlight is finally warming our skin, and the geese have returned to our peninsula to scour the land for food. Oh the joys of spring! And I have been welcoming it fully by cooking with seasonal produce.

I love spring not only because we’re finally out of the doldrums of winter, but also because one of my favorite vegetables is finally at the farmers’ markets in abundance: asparagus. I try to find ways to incorporate it into dinner at least once a week.

This week’s recipe was put together on a chilly evening when my fiancé and I were looking for something to warm up with while enjoying the extra few hours of sunlight that day light savings time has provided us. Creamy, warm and easy to make both of us helped ourselves to seconds after immediately devouring our first plate.

Spring Risotto
Serves: 4

3 cups chicken broth
1 Tbsp olive oil
1 small onion, diced
12 spears asparagus, trimmed and cut into 1-inch pieces
1 cup frozen or jarred artichoke hearts, roughly chopped
1 cup Arborio rice, rinsed
1 cup water
¼ cup Parmesan cheese
Salt and pepper to taste

Place chicken broth in a small saucepan and warm over low heat. Meanwhile, heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and sauté one minute until softened. Add asparagus and artichoke and sauté 1 minute. Add rice and sauté 5 minutes until fragrant and beginning to brown slightly.

Add water to pot and reduce heat to medium-low. Stirring occasionally, cook until water has evaporated. Ladle approximately ½ cup of hot broth into the rice, continuing to stir occasionally. Cook until liquid has been absorbed. Continue with remainder of broth until all liquid has been absorbed (full cooking time around 30 minutes).

Once risotto is at desired texture and broth is absorbed, add Parmesan cheese and salt and pepper to taste. Serve hot.