The cold weather has us wanting soup. This Soup is creamy, delicious and hearty!

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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Looking for something to keep the crowd under control while the turkey finishes?  We have the perfect solution, Artichoke Bites!

1 sourdough or French bread baguette (1 pound)
1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water
1/4 cup chopped onion
1 tablespoon minced garlic
1 tablespoon STAR Extra Virgin Olive Oil

4 eggs, slightly beaten
6 ounces shredded Monterey Jack cheese
3 tablespoons cornmeal
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
Grated Parmesan cheese, as needed

Directions
Cut baguette in half lengthwise. Carefully remove soft bread in center with your fingers and discard or set aside for some other use. Set bread shells on oiled baking sheet and set aside. Drain artichokes; chop and set aside. In small skillet, cook onion and garlic in oil just until onion is tender but not brown. Remove from heat; stir in chopped artichoke hearts. Let stand.

In medium bowl, combine eggs, cheese, cornmeal, Worcestershire sauce, and seasonings; mix well. Stir in artichoke mixture; divide and spoon into bread shells. Sprinkle Parmesan over all. Bake at 350°F for 15 to 20 minutes or until the edges are lightly brown and tops are golden. Cut crosswise into 1-inch slices. Serve warm.

Serves about 20

We here at Cara Mia are big fans of quiches. What is not to love, with a dish that you can combine almost any ingredient?  High in protein quiches make great breakfast, lunch or dinner main dishes or even appetizers.  Today's recipe is gluten-free for those of you that have a gluten allergy and can be enjoyed by everyone.

Ingredients
4 6in corn tortillas
4 eggs
1 6.5 oz. jar Cara Mia Marinated Artichokes drained
1/2 cup shredded sharp cheddar cheese
1/2 cup milk
1 cup frozen broccoli
1/4 bunch cilantro
salt and pepper to taste

Directions
Preheat oven to 350º F. Grease four individual pie pans. Warm tortillas in the microwave for about 10 seconds until pliable. Press the tortillas into the pie pans, trimming away any excess.

In a blender add the rest of the ingredients, but save a little of the shredded cheese. Blend until mixed well.  Pour into the tortilla shells filling them as much as you can, and top with the remaining cheese. Do not worry if there are a few small leaks in the tortillas as they will cook just fine.

Bake for 25-30 minutes until brown.  Allow them to set in their pans for a 5 minutes then take them out to cool on a wire rack.

Server warm or at room temperature with a salad.