Artichoke Tuna Salad

This recipe is a great variation on a standard favorite! 

Ingredients
½ cup Sliced STAR Spanish Olives
2 (6.5 oz.) jars CARA MIA Marinated Artichoke Hearts
1 (12 oz.) can chunk white tuna in water, drained
½ cup chopped red onion
2 stalks celery, thinly sliced
2 Tbsp. STAR Capers, drained
Juice of 1 small lemon
2 large tomatoes cut in wedges
4 cups salad greens or spinach

Directions
In bowl, combine olives, undrained artichokes, tuna, onion, celery, capers and lemon juice. Toss lightly to mix. (May be prepared several hours ahead and refrigerated.) Arrange tomato wedges over greens or spinach on four salad plates. Top with artichoke mixture.

Servings 4

Artichoke and Parmesan Pastries

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This quick and easy recipe makes a great gourmet appetizer.

Ingredients:
2 slices bacon
1 jar (6.5-ounce) CARA MIA Marinated Artichoke Hearts
1 teaspoon minced garlic
1/4 cup freshly grated Parmesan cheese
2 tablespoons thinly sliced green onion
1 package (15 shells) frozen baked mini phyllo shells

Directions

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Fry bacon until crisp and drain; set aside. Drain artichoke hearts, thoroughly; turn into food processor, and process with garlic and cheese, until chopped fine. Transfer to bowl; crumble bacon and stir in along with green onions. Divide and spoon filling into shells. Bake in preheated oven at 375°F for 8 to 12 minutes until filling is set and phyllo is golden. Serve hot or cold.

Makes 15 appetizers