Monday, January 30, 2012

Cara Mia Roasted Marinated Artichokes with Potatoes

Looking for a dish for Meatless Mondays or a great side dish?  This recipe is 2 ingredients and 20 minutes.  What could be simpler?

1 14oz Jar Cara Mia Marinated Artichokes
2 large potatoes peeled and cut into small cubes (Yukon Gold or Sweet Potatoes are good choices)

Preheat oven to 400º F

Put the entire contents of the Cara Mia Marinated Artichokes including the marinade into a gallon size storage bag with a re-closeable seal,  add the potatoes and shake until the contents are coated with the marinade.

Open the bag and drain off the excess marinade, then pour contents of bag onto a cookie sheet.  Bake for 10 min, and flip with a spatula to ensure even browning. Put back in the oven for another 10 minutes or until potatoes are crispy on the outside and soft on the inside.
Friday, January 27, 2012

Bean and Artichoke Salsa

We had originally posted this as a salad but when left overs were devoured with chips we decided that it makes an even better healthy chunky salsa!

1 (15.5 ounce) can whiten beans, drained
1 (15.5 ounce) can garbanzo beans,drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14 ounce) jar Cara Mia marinated artichoke hearts, drained and chopped
1/2 onions, chopped
2 large tomatoes, diced
3 cloves garlic, minced
3 tablespoons STAR Extra Virgin Olive Oil
3 tablespoons STAR Balsamic Vinegar
1/4 cup chopped fresh parsley
2 teaspoons crushed dried oregano
1 teaspoon ground black pepper


Mix the white beans, garbanzo beans, black-eyed peas, artichokes, onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.
Monday, January 23, 2012

Artichoke, Chicken and Chive Soup

1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water
3 tablespoons STAR Original 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

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
Sunday, January 15, 2012

White Bean and Artichoke Burger

According to Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel. 

 Going Meatless does not mean tasteless!  These bean and artichoke burgers are sure to please your entire family and left overs make great sandwiches for lunch the next day.

1 6.5 oz. jar of Cara Mia Marinated Artichokes drained
1 medium onion
2 cans white beans drained
1 egg beaten
1 cup rolled oats
1 tbsp sun dried tomatoes
salt and pepper
6 multigrain buns
STAR Original Olive oil

Garnishes for burger

Cut a medium onion into chunks and put it in a food processor, along with beans, Cara Mia Artichokes, rolled oats, egg sun dried tomatoes and salt and pepper.

Pulse, stopping occasionally to scrape the sides as necessary.  If it's too dry, add water; too wet, add more rolled oats.

Take a frying pan and coat the bottom with a little STAR Original Olive Oil. When the oil is heated, spoon the mixture into the pan making burger size patties. Cook them until nicely browned each side. Be careful when turning as they tend to fall apart easily.

Serve on a multigrain bun with whatever condiments and garnishes you like.
Tuesday, January 10, 2012

Cheesy Artichoke Dip with Mushrooms and Prosciutto!

Serves 6
2 tablespoons butter
1 tablespoon garlic, minced
1 bunch scallions, white and light green parts chopped
6-8 ounces mushrooms - white or baby bella, stemmed & diced
1 tablespoon rosemary
3 oz prosciutto, chopped
1 14 ounce jar artichoke hearts in water
1 cup fontina cheese, grated
1/2  cup cheddar, grated
1/4  cup parmesan or romano cheese, grated
1/2 cup mayo
salt and pepper to taste

Method of Preparation:
1.    Preheat oven to 375 degrees F.
2.    Melt butter in a 10 inch skillet over medium heat. Add garlic & scallions until fragrant, about 30 seconds. Add diced mushrooms. Let sit without stirring for a few minutes to release the juices from the mushrooms. Add rosemary, salt, and pepper. Add prosciutto and continue cooking until mushrooms are cooked through and prosciutto is browned. Spoon into a large bowl.
3.    To the bowl, add chopped artichoke hearts, all the cheeses, and mayonnaise.
4.    Put mixture in an 8x8 baking disk Cook in oven for 20-25 minutes until the top is golden brown and bubbling. Serve with crackers or tortilla chips.
Monday, January 9, 2012

Artichoke Frittata

Frittatas are a simple egg dish that can be served at breakfast lunch or dinner. They can be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.

2 jars (6.5-ounce) CARA MIA Marinated Artichoke Hearts
1 onion, finely chopped
1/2 teaspoon minced garlic
4 eggs, slightly beaten
1 can (4-ounce) diced green chiles, drained
1 jar (2-ounce) diced pimentos, drained
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper
1/8 teaspoon dried oregano leaves
1/8 teaspoon hot pepper sauce
3-ounces each grated Cheddar, Swiss and Monterey Jack cheeses
2 tablespoons minced fresh parsley

Preheat oven to 375˚F. Drain artichokes, reserving liquid from 1 jar and finely chopping all hearts. Set aside. Sauté onion and garlic in reserved marinade. Beat eggs; stir in chiles, pimentos, bread crumbs and seasonings. Add cheeses, parsley and chopped artichokes; mix well. Turn into oiled 9x7-inch glass baking dish. Bake at 375˚F for 30 minutes. Cool and cut into 1-inch squares for appetizer bites or cut 2 by 3 to make 6 squares for main dish servings.

Makes 24 appetizer squares
Serves 6 main dish
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About Me

Cara Mia
Cara Mia brand was started by an artichoke grower co-op in 1955, in the “artichoke capital” of the world, Castroville, CA. The co-op opened as a freezer operator with the intent of providing consumers another means to enjoy the edible thistle all year around. The venture proved so successful that a marinating line was added in 1958. Soon sales of the marinated produce far surpassed the frozen line as consumers enjoyed the proprietary marinade that dressed the tender leaves. The Borges Group acquired Cara Mia and its proprietary spice mix/marinade recipe in 2001. Today Cara Mia is the #1 selling brand of marinated artichokes. Look for them, and the other Cara Mia marinated vegetable items, in the Produce Dept.
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