Cara Mia

Artichoke, Sun Dried Tomato Hummus

2012-02-02T08:10:00.000-08:00

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Ingredients:
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.

Baked Artichoke Spinach Dip

2012-02-01T07:45:00.000-08:00

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This recipe is SO good your guest won't realize that it is lower and fat and calories than the traditional version!

PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES SERVES: 10

INGREDIENTS
10-ounce frozen spinach slightly defrosted
1 (14-ounce) jar Cara Mia marinated artichoke hearts, drained and chopped
6 ounces (3/4 block) 1/3-less-fat cream cheese, softened
6 ounces (3/4 block) fat-free cream cheese, softened
1/2 cup fat-free sour cream
1 1/2 cups part-skim mozzarella, shredded
1/4 teaspoon freshly ground black pepper
3 garlic cloves, crushed (not minced)
6 tablespoons shredded parmesan cheese, divided

INSTRUCTIONS
Preheat oven to 350°F.
In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.
Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down. Serve with crackers, baked tortilla chips or baguette.

Cara Mia Roasted Marinated Artichokes with Potatoes

2012-01-30T10:12:00.000-08:00

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

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

Directions:
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.

Bean and Artichoke Salsa

2012-01-27T09:27:00.000-08:00

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!

INGREDIENTS:
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

DIRECTIONS:
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.

Artichoke, Chicken and Chive Soup

2012-01-23T09:20:00.000-08:00

Ingredients:
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

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

White Bean and Artichoke Burger

2012-01-15T08:00:00.000-08:00

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According to MeatlessMonday.com 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.

Ingredients
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

Directions
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.

Cheesy Artichoke Dip with Mushrooms and Prosciutto!

2012-01-10T08:24:00.001-08:00

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Serves 6
Ingredients:
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.

Artichoke Frittata

2012-01-09T09:40:00.000-08:00

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

Directions
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

Lucky New Year Salad!

2011-12-31T16:19:00.000-08:00

In different parts of the world certain foods are considered to be lucky. In the Southern part of the USA eating black eyed peas are said to bring luck for the new year and are traditionally ate New Years Day. This salad is delicious enough for all year round and even makes a good salsa!

INGREDIENTS:
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

DIRECTIONS:
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.

Braised Artichokes with Potatoes and Carrots

2011-12-19T07:00:00.000-08:00

This delicious recipe makes a great side dish for roasted chicken or roasts.

1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts
1 pound Yukon Gold potatoes, scrubbed and cut into chunks
2 carrots, peeled and cut crosswise into 1-inch pieces
1/3 cup STAR Extra Light Olive Oil
Small sprigs rosemary and thyme
Kosher salt and black pepper, to taste
1 lemon, cut into wedges

Directions
Preheat oven to 350˚F. Drain artichoke hearts, reserving 1/2 cup marinade; set aside. Place potatoes and carrots in ovenproof casserole dish. Add olive oil, marinade from artichokes and herb sprigs; stir. Season with salt and pepper; cover tightly. Place in oven and bake at 350˚F for 20 minutes. Add artichoke hearts; continue to bake until potatoes and carrots are tender, about 20 to 30 minutes more. Garnish with lemon wedges and serve immediately.

Serves 8

Healthier Holiday Recipes

2011-12-14T08:46:00.000-08:00

Roasted Artichoke Hearts

2011-12-08T07:00:00.000-08:00

5 (6.5 oz.) jars Cara Mia Marinated Artichoke Hearts, drained
3 garlic cloves, thinly sliced
2 Tbs. STAR Extra Virgin Olive Oil
2 Tbs. chopped Italian parsley
salt and pepper
1/3 cup grated Parmesan cheese

Preheat oven to 400ºF.
Place artichokes and garlic in shallow casserole or iron skillet. Drizzle with oil. Add parsley and toss to combine. Add salt and pepper to taste. Roast 15 to 20 minutes, or until edges of artichokes are beginning to turn deep golden. Transfer to serving dish. Sprinkle with Parmesan cheese. Serve hot.

Makes about 6 appetizer or 4 side dish servings

Antipasti Pull-Apart Pizza Recipe

2011-12-05T11:35:00.000-08:00

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We love the recipe for Holiday Parties! It makes a great appetizer.

Enter our Holiday Quiz to win Cara Mia Marinated Artichokes & a Tote Bag

2011-12-01T11:15:00.001-08:00

Artichoke, Chicken, Chive Soup

2011-11-29T09:39:00.000-08:00

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

Artichoke Bites

2011-11-23T10:28:00.000-08:00

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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

Healthier Artichoke Spinach Dip Recipe

2011-11-16T13:08:00.000-08:00

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This recipe is SO good your guest won't realize that it is lower and fat and calories than the traditional version!

AntiPasti Chopped Salad - 5 Ingredients!

2011-11-08T11:00:00.001-08:00

Gluten-Free Artichoke Broccoli Quiche!

2011-11-02T16:40:00.000-07:00

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.

When dressing late is encouraged...

2011-10-29T11:22:00.000-07:00

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.

Mediterranean Diet Pyramid Gets a Makeover

2011-10-28T08:57:00.000-07:00

By Elena Paravantes, RD
From the Olive Oil Times

The Mediterranean Diet Foundation in collaboration with several international health and nutrition organizations updated the traditional Mediterranean Diet pyramid to reflect and adapt to today’s lifestyle.

While some elements remained the same, there were new components added to this eating plan in order to represent the Mediterranean lifestyle as a whole.

The pyramid continues to promote breads, grains, olive oil, fruits and vegetables as the basis of the diet, while red meat and sweets are at the tip of the pyramid to be consumed sparingly. However, in this version recommended servings are included as well, providing the reader with a better idea of how much to eat and not only what to eat.

The most interesting aspect of this new model is the fact that it includes suggestions regarding cooking, socializing, use of seasonal and local foods, activity, moderation and of course adequate rest.

The pyramid has been translated in 10 languages that are spoken in the Mediterranean region and can be downloaded from the Mediterranean Diet Foundation website.

AntiPasti Chopped Salad - 5 Ingredients Fix - Claire Robinson

2011-10-19T08:37:00.000-07:00

Artichoke Chicken

2011-10-13T16:21:00.000-07:00

This recipe was so easy and SOOO GOOD! Great for a quick weekday meal!

Ingredients:
1 (15 ounce) can artichoke heart
half a bunch of parsley
3/4 cup mayonnaise
1 clove garlic
4 skinless, boneless chicken breast halves or boneless skinless thighs

Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a food processor, chop the artichoke hearts, parsley and garlic. Then mix in the mayonnaise.
Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Celebrating National Pizza Month with Artichoke Pizza

2011-10-06T08:30:00.001-07:00

Jeremy's on the Hill artichoke and potato au gratin

2011-09-24T17:18:00.000-07:00

From a post by Noelle Carter Los Angeles Times

Chef Jeremy Manley was happy to share his wonderfully rich and filling recipe for artichoke and potato au gratin, which we've adapted below.

Jeremy's artichoke and potato au gratin
Total time: 1 hour, 45 minutes
Servings: 12 to 16
Note: Adapted from Jeremy's on the Hill in Julian, Calif.

2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided

1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.

2. In a medium bowl, combine the Parmesan and Gruyere cheeses.

3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.

4. Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.

5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.

6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.

Baked Spinach Artichoke Yogurt Dip

2011-09-23T08:58:00.000-07:00

From the National Dairy Council

This healthier version of Baked Dip is sure to please during the big games this weekend!

Ingredients
1 (14-ounce) jar Cara Mia Artichoke Hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container low-fat plain yogurt
1 cup shredded part-skim, low-moisture Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped red pepper

Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.

Recipe created by 3-Every-Day™ of Dairy.
Nutritional Facts
Calories: 80
Total Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 220 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 7 g
Dietary Fiber: 1 g

Romantic Chicken With Artichokes And Mushrooms

2011-09-12T06:00:00.000-07:00

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We found this recipe and had to make it ourselves. We tweaked it a bit and it was delicious.

Ingredients
4 skinless, boneless chicken breast halvessalt and pepper to taste
1 tablespoon STAR Extra Virgin Olive Oil
1 tablespoon butter
1 (14.75 ounce) jar CAR Mia marinated artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
1 tablespoon STAR Capers

Directions
1.) Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat.

2.)Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.

3.) Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender.

4.) Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, andsimmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

5.)Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately

Chipotle Artichoke Dip

2011-09-07T07:56:00.001-07:00

Recipes We Love: Artichoke Puree

2011-08-31T08:04:00.000-07:00

Inspired From the 7Gen Blog by Robin

Artichokes were born in the Nile Valley and came to the U.S. in the 19th Century. Researchers say that the blossom of this thistle plant can be good for your heart, and offer a great source of fiber, magnesium, folic acid, and vitamin C.

Here's the quick, no-cook recipe for Artichoke Puree:

Ingredients:
1 14 oz jar of Cara Mia Artichoke hearts in water
2 teaspoons good olive oil
1 clove of garlic, crushed, or ½ teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste

Directions:
Squeeze out extra water and put artichokes and other ingredients into a blender or food processor. Process until smooth.
Serve as an appetizer or side dish.

We love this on crackers or a nice crusty bread.

Artichoke & Avocado Stuffed Tortillas

2011-08-18T08:22:00.000-07:00

California Artichokes are coming to the end of their season. What a great season it was and we have really enjoyed cooking with them for the last few weeks. This great vegetarian stuffed tortilla recipe makes a quick delicious meal.

PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES SERVES: 4

INGREDIENTS
• 1 cup Cara Mia Marinated Artichoke Hearts, coarsely
chopped plus 2 Tbsp marinade
• 1 (15-oz) can no salt added black beans, rinsed and drained
• 1/2 large, ripe California Avocado, peeled, seeded and chopped
• 1 medium lime, quartered
• 1 medium garlic clove, minced
• 1/2 tsp ground cumin

INSTRUCTIONS
Preheat oven to 350° F. Combine artichoke hearts and black beans in medium bowl, add avocado and squeeze 1 lime wedge over it. Gently toss the black bean mixture with the marinade, garlic, cumin and half of the cilantro. Spoon equal amounts down the center of each tortilla. Roll slightly and place seam side down in a nonstick 13” x 9” baking pan. Combine enchilada sauce with olive oil and spoon mixture over the tortillas, being sure to cover tortillas completely and bake, uncovered, 20 minutes to heat thoroughly. If desired, top each tortilla with equal amounts of cheese and sour cream. Squeeze lime wedges over all and sprinkle with remaining cilantro.

To download this recipe and more CLICK HERE
Recipe provided by the California Avocado Commission and Cara Mia Products

Summer Lentil Salad

2011-08-12T10:32:00.000-07:00

Recipe provided by the California Avocado Commission and Cara Mia Products

PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
TOTAL TIME: 25 MINUTES SERVES: 4
INGREDIENTS
• 1 1/2 cups grape tomatoes, quartered
• 1 cup Cara Mia Marinated Artichoke Hearts,
coarsely chopped plus 2 Tbsp marinade
• 1/2 large, ripe California Avocado, peeled, seeded and
chopped
• 1/4 cup chopped fresh basil, or to taste
• 1 cup spring greens or baby spinach, coarsely chopped
• 1/2 cup dried lentils, sorted and rinsed
• 2 1/2 Tbsp STAR Extra Virgin Olive Oil
• 2 Tbsp STAR Balsamic Vinegar
• 2 medium garlic cloves, minced
• 3/4 tsp dried rosemary
• 1/2 tsp salt
• 1/8 tsp dried pepper flakes (optional)
INSTRUCTIONS
Bring 2 cups water to boil in medium saucepan. Stir in lentils, reduce heat, cover, simmer 20 minutes or until just tender. Meanwhile, whisk together olive oil, vinegar, garlic, rosemary and salt in medium bowl. Fold in remaining ingredients, except spring greens. Drain lentils in colander and run under cold water to cool quickly. Shake off excess liquid and stir into the artichoke mixture. Fold in spring greens until slightly wilted. Serve as is or in Boston Bibb lettuce cups or on whole romaine lettuce leaves.
TIP: For even faster preparation, use one cup of pre-cooked lentils.

Mediterranean Pasta Salad with Artichokes and Avocado

2011-08-05T08:21:00.000-07:00

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Recipe provided by the California Avocado Commission

PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES SERVES: 4

INGREDIENTS
• 3 Tbsp STAR Extra Virgin Olive Oil
• 1 Tbsp fresh lemon juice
• 1/4 tsp salt
• 2 Tbsp loosely packed fresh dill
• 1/2 lb orecchiette or small pasta, cooked, drained and cooled
• 1 large, ripe California Avocado, peeled, seeded and cut into
1/2” cubes
• 1 cup cherry tomatoes, cut in quarters
• 1/4 cup pitted kalamata olives, cut in half
• 1/2 medium hot house cucumber, cut lengthwise in quarters
and sliced
• 1 (6.5-oz) jar Cara Mia Marinated Artichoke Hearts, drained and
cut in half

INSTRUCTIONS
Place olive oil, lemon juice and salt in a food processor or blender;
blend until creamy. Add dill and pulse just until incorporated.
Pour over pasta and toss to coat. Add remaining ingredients and
toss to combine.

NUTRITION INFORMATION PER SERVING
Calories 300; Total Fat 19 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 13 g);

We love Summer Salads! Summer Salad Tips

2011-07-26T06:00:00.000-07:00

Some people like big chunky vegetables, others like finely chopped salads but we all agree that we love Summer Salads. We have complied a list of helpful tips from different articles and put them all together. What "Summer Salad Tip" do you have to share?

Add Dark Greens to the Mix. Romaine, arugula or spinach will add a whole host of vitamins and nutrients to your salad, including vitamin A, vitamin C and folate.

The ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar or lemon juice, etc..

Make a quick avocado dressing by combining half an avocado with a cup of vinaigrette in a blender or food processor. Process until smooth.

When substituting yogurt for sour cream in a dressing, use a little less vinegar, as the yogurt is naturally acidic.

Hot pasta can be combined with vinaigrette, but cool at least to room temperature before adding herbs and vegetables to keep them from wilting.

New potatoes are best for potato salad, but if they aren't available, use boiling potatoes.

Chill the serving plates to keep your salad crisp longer.

If making pasta salad, cook until very al dente; the pasta will then be able to absorb some of the dressing and remain firm.

When using long noodles, rinse with cold water to remove excess starch to prevent clumping.

To mix greens with less mess, refrigerate in a plastic bag. When ready to serve, toss with the dressing in the bag, then transfer to individual serving plates.

Include Fruit in Green Salads. Fruit like orange sections, cubed mango or dried, unsweetened cranberries will add not only more flavor and color but also vitamins and antioxidants.

Warm Chicken Salad with Artichoke Hearts and Creamy Thai Dressing

2011-07-20T07:58:00.000-07:00

We love this dressing!

Creamy Thai Dressing
1/4 cup creamy peanut butter
3/8 cup firmly packed brown sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1 tablespoon STAR Originale Olive Oil
1/4 teaspoon ground ginger

8 romaine lettuce leaves, coarsely chopped (about 4 cups)
1 carrot, peeled and grated (about 3/4 cup)
2 green onions, thinly sliced, crosswise
1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water
10 CARA MIA Asparagus Stalks, cut into 1-inch lengths
1 pound boneless, skinless chicken breasts

Directions

In small bowl, combine all ingredients for dressing; mix well. Reserve 1/4 cup to baste chicken and set remainder aside.

Combine romaine, carrots, onions and artichoke hearts in large bowl; set aside and keep cold. Preheat broiler or barbecue. Baste chicken breasts with reserved 1/4 cup dressing and broil or barbecue, turning once and basting with dressing, until done (165°F). Let stand a few minutes. Meanwhile, toss greens with dressing and portion onto individual serving plates. Slice breasts, very thinly crosswise, and arrange on top of greens. Drizzle with additional dressing and serve immediately.

Makes about 1 cup dressing

Serves 4

Artichoke salad in a 3-minute culinary trick

2011-07-10T10:09:00.000-07:00

Potato Salad with Artichoke Hearts

2011-07-01T12:06:00.000-07:00

Ingredients

2 pounds potatoes, scrubbed and quartered
1 cup mayonnaise
2 teaspoons prepared mustard
2 tablespoons STAR Capers, drained
2 hard-boiled eggs, sliced
1 cup thinly sliced celery stalks
1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts, drained
5 slices bacon, cooked crisp and crumbled

Directions

Place potatoes in cold water in a large pot of water. Bring the water to boil, then lower the heat to a simmer, cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes and place on a sheet pan to cool.

In small bowl, combine mayonnaise, mustard and capers; mix well and set aside. Combine potatoes, eggs, celery, artichoke hearts and bacon in medium mixing bowl. Add dressing and stir gently until well coated. Let stand in refrigerator for several hours. Serve cold.

Makes 7 cups

Servings

Summer Tuna Salad

2011-06-21T12:10:00.000-07:00

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

Tips for a Salmonella-Free Summer

2011-06-13T08:04:00.000-07:00

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We found this great a article on the CDC website

Salmonella can contaminate more than poultry and eggs. It sneaks its way into many foods— ground beef, pork, tomatoes, sprouts—even peanut butter. Learn what you can do to make your food safer to eat.

Salmonella is a bacteria and a common cause of foodborne illness, sometimes called "food poisoning." In the past few years, large outbreaks of illness caused by Salmonella-contaminated eggs and peanut products have made the headlines. Although many other foodborne illnesses have declined in the past 15 years, Salmonella infections have not declined at all. A new Vital Signs report on making our food safer to eat focuses on reducing contamination from Salmonella.

Don't let Salmonella sneak up on you. Seven facts that may surprise you—know the risks.

You can get Salmonella from eating a wide variety of foods, not just from eggs and undercooked poultry. Although poultry and eggs are primary culprits, Salmonella can be found in a variety of foods including ground meat, fruits, vegetables—even processed foods such as frozen pot pies.

Salmonella illness can sometimes be serious. In most cases, illness lasts 4–7 days, and most people recover without antibiotic treatment. But, in rare cases, people may become seriously ill. Compared with other foodborne germs, Salmonella is the deadliest. It also causes more hospitalizations as well.

For every 1 case of Salmonella illness that is confirmed in the laboratory, there are about 30 times more cases of Salmonella illnesses that were not confirmed.Most people who get food poisoning usually do not go the doctor, and therefore don't get laboratory confirmation of exactly what made them sick. So Salmonella can cause more illness than you might suspect.

Salmonella illness is more common in the summer. Warmer weather gives bacteria more opportunity to contaminate food. When eating outdoors in the summer, either in the backyard or on a picnic, follow these guidelines:

Always keep cold foods cold and hot foods hot.When you're finished eating, refrigerate leftovers promptly.
Don't let food sit out for more than 2 hours. On a hot day (90°F or higher), reduce this time to 1 hour.
Be sure to put perishable items in a cooler or insulated bag.

You can get Salmonella from perfectly normal-looking eggs. Chicken feces on the outside of egg shells used to be a common cause of Salmonella contamination. To counter that, stringent procedures for cleaning and inspecting eggs were implemented in the 1970s. However, now there's a new cause for concern. An epidemic that started in the 1980s and continues today is due to a type of Salmonella that is inside intact grade A eggs with clean shells. This type of Salmonella can silently infect the ovaries of healthy appearing hens and contaminate the inside of eggs before the shells are formed.

To avoid Salmonella, you should never eat raw or lightly cooked (runny whites or yolks) eggs. Cooking reduces the number of Salmonella bacteria present in an egg. However, a lightly cooked egg with a runny egg white or yolk still poses a greater risk than a thoroughly cooked egg. Lightly cooked egg whites and yolks have both caused outbreaks of Salmonella infections.

Salmonella is more dangerous for certain people. Although anyone can get a Salmonella infection, older adults, infants, and people with impaired immune systems are at increased risk for serious illness. In these people, a relatively small number of Salmonella bacteria can cause severe illness.

You can keep you and your family safer by remembering to:

Clean. Wash hands, cutting boards, utensils, and countertops.
Separate. Keep raw meat, poultry, and seafood separate from ready-to-eat foods.
Cook. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry.
Chill. Keep your refrigerator below 40°F and refrigerate food that will spoil.
Don't prepare food for others if you have diarrhea or vomiting.
Be especially careful preparing food for children, pregnant woman, those in poor health, and older adults.

Tips for cooking and eating with your kids

2011-06-09T07:37:00.000-07:00

By Times-Dispatch Staff
Published: June 08, 2011

Christine Wansleben, chef and executive culinary director at Mise En Place Culinary Center, which offers cooking classes for both adults and kids, offers these tips:
•Younger kids, in particular, love to mimic their parents, so introduce them to all of the foods you eat, from ethnic dishes to new vegetables. "If you eat it, they may, too," she said. Never discourage them from trying new foods. You might be surprised at what they'll like.
•Take your kids to the grocery store or a farmers market, she said, and let them see and smell and touch the produce and foods you're buying. Give them a chance to pick out something they'd like to try.
•Here's a biggie: Turn meal preparation into quality time. Turn off the television and talk while chopping vegetables or making soup and sandwiches. Give kids a job to do, no matter how small.
"We have great conversations in the kitchen while my husband and I are getting the meal together," Wansleben said about her family. "Even if [the kids] are mixing the waffle mix…get them involved."
•Have your kids try at least one small bite of new foods. Wansleben tells kids in her classes that they can't say "yuck" when they taste a food they don't like because it's not polite and it might hurt someone's feelings. Instead, if they try it and don't like it, they can say "no, thank you" the next time around.
•If your child doesn't like something, ask why. "It might be the texture or color or shape that could throw them off," she said. But don't give up. Kids need to try something about a dozen times before they really know if they like it.
So the next time you make something you've made before, change it up a little. Maybe instead of steamed broccoli, add it to soup.
Just keep in mind that while hiding foods like vegetables is OK, kids need to know what the real thing is.
•Seize the teachable moments. Cooking is all about counting and measuring and colors and shapes. Kids can learn a lot while having fun.

Eat like a Greek!

2011-06-01T09:03:00.000-07:00

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From Everyday Food Magazine June 2011

Chicken a la Elizabeth

2011-05-27T14:33:00.000-07:00

This recipe came in from one of our customers, Elizabeth Keyes, and we were so excited to try it out!

Here is what you need:
Boneless Chicken Breasts (get as many pieces as you need)
2 slices Provolone cheese per chicken Breast
3 oz of Cara Mia Marinated Artichokes per chicken Breast

Preheat over to 350 degrees. On a rimmed baking sheet, toss chicken with salt and pepper. Bake, turning chicken halfway through, until browned, 30 minutes. Take chicken out of the oven and top with Cara Mia Marinated Artichokes and Cheese. Cook for 10 more minutes. (An instant-read thermometer should register 160 degrees.)

We served this with sauteed vegetables, and know you will enjoy this recipe just as much as we did. Thank you Elizabeth!

Artichoke and Penne Salad with Sun Dried Tomato Pesto Dressing

2011-05-26T15:08:00.000-07:00

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This recipe is a great side dish to bring to this weekends BBQs!

Ingredients
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

Antipasto Platter How To/Recipe Video - Laura Vitale

2011-05-23T07:54:00.000-07:00

Miss Piggy, we are here to help!

2011-05-10T07:12:00.000-07:00

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"These things are just plain annoying. After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. Have the shrimp cocktail instead." - Miss Piggy

Don't worry Miss Piggy! We know you are much too busy so we do all the work for you and you just get to enjoy!

To Your Health Tomato Basil Artichoke Salad

2011-05-04T13:59:00.001-07:00

Royal Wedding Party

2011-04-29T13:25:00.000-07:00

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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.

Bette Davis

2011-04-26T16:32:00.000-07:00

"Remind me to tell you about the time I looked into the heart of an artichoke."

- Bette Davis in All About Eve

Marinated Artichoke Salad

2011-04-24T13:10:00.000-07:00

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From All Recipes

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.

Quinoa Salad with Artichokes and Parsley

2011-04-19T08:41:00.000-07:00

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

Artichoke and Penne Salad with Sun Dried Tomato Pesto Dressing

2011-04-15T09:00:00.000-07:00

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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

Artichoke and asparagus salad adds to spring feeling

2011-04-08T06:00:00.000-07:00

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

Artichoke Quote of the Day!

2011-04-05T17:00:00.000-07:00

"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.

Spring Risotto: Asparagus and artichokes are vibrant in this delicious dish

2011-04-04T06:59:00.000-07:00

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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.

Chicken with Artichokes

2011-03-28T06:42:00.001-07:00

Amazing Taste Chicken with Artichokes: wane.com

6 Must Have Kitchen Gadgets!

2011-03-22T13:20:00.000-07:00

Visit msnbc.com for breaking news, world news, and news about the economy

Grilled Cajun Steak with Chick Pea and Artichoke Salad - Easy Recipe!

2011-03-21T07:00:00.000-07:00

Cream of Artichoke Soup

2011-03-17T07:00:00.000-07:00

print recipe | close window

Ingredients

1 jar (6.5 oz.) CARA MIA marinated artichoke hearts
1 cup thinly sliced celery
1/4 cup chopped onion
1/2 cup water
1 chicken bouillon cube, crumbled
2 tsp. cornstarch
3/4 tsp. salt
2 cups half and half
1 Tbs. lemon juice
1 Tbs. chopped pimiento
1 Tbs. chopped parsley

Directions

Drain marinade from artichokes; cut larger ones in halves. Spoon off 2 tablespoons of the marinade into a saucepan. Add celery and onion. Sauté just until tender-crisp. Add water and bouillon cube. Cover and simmer 10 minutes. Stir cornstarch and salt into half-and-half. Add to hot mixture. Cook, stirring, until mixture boils and thickens slightly. Add artichokes to soup, and heat. Stir in lemon juice, pimiento and parsley.

Servings

4

To Your Health Tomato Basil Artichoke Salad

2011-03-14T07:00:00.000-07:00

Artichoke Spinach Squares

2011-03-10T07:00:00.000-08:00

From STAR Fine Foods

Ingredients

1 jar (14.75 oz.) CARA MIA marinated artichoke hearts, drained and chopped
1 bunch fresh spinach
2/3 cups brown rice
4 eggs
2/3 cup milk
2 Tbs. butter
2 Tbs. onion, chopped
2 Tbs. parsley, chopped
1 tsp. salt
freshly ground pepper
2 cups cheddar cheese, shredded

Directions

Preheat oven to 325 degrees.
Cook spinach, drain, and chop
Cook brown rice. While cooking, melt butter, then beat eggs with milk and add melted butter, chopped onion, parsley, salt, and pepper. Mix well.
Stir in rice with spinach, artichokes, and cheese.

Turn into a greased 9-inch cooking dish, and bake for 30 to 45 minutes. Cut into squares before serving.

Artichoke Chicken with Mushrooms

2011-03-07T07:00:00.000-08:00

Shrimp Espanol

2011-03-03T07:00:00.000-08:00

Ingredients

9 oz. CARA MIA artichoke hearts packed in water
1 cup sliced celery
1/2 cup chopped onion
1 Tbsp. STAR Extra Virgin Olive Oil
1 (15 oz.) can tomato sauce
1/2 cup water
1/2 tsp. salt
1/2 tsp. oregano, crumbled
1/8 tsp. thyme, crumbled
1/4 tsp. pepper
1 Tbsp. vinegar
2 cups cooked large shrimp
Hot cooked rice

Directions

Cook celery and onion in oil in skillet until tender-crisp, but not browned. Stir in tomato sauce, water, salt, herbs, pepper and vinegar. Add artichoke hearts; bring to a boil. Simmer, covered 10 minutes. Add shrimp, and cook 5 minutes longer, uncovered. Serve over hot cooked rice.

Servings

5-6

Pasta with Artichokes - Use our Artichokes in water

2011-02-28T07:00:00.000-08:00

Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini

2011-02-25T13:15:00.000-08:00

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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

Holly Clegg's spinach and artichoke dip has only 54 calories

2011-02-22T08:10:00.000-08:00

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

Kamut Spirals with Chicken-Artichoke Wine Sauce

2011-02-15T08:43:00.000-08:00

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,

Roasted Spaghetti Squash with Greens, Artichokes and Pomegranate

2011-02-10T07:00:00.000-08:00

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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.

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese from Cooking Light.com

2011-02-08T18:13:00.000-08:00

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

Sandra Lee - Artichoke Focaccini , Perfect for Super Bowl!

2011-02-02T12:24:00.001-08:00

Try the Scottos’ tangy and tasty citrus meals

2011-01-26T17:35:00.000-08:00

Visit msnbc.com for breaking news, world news, and news about the economy

Stone Crab and Artichoke Dip

2011-01-23T08:00:00.000-08:00

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From The News Time Blog By Laine Doss,

You've invited a bunch of friends over to watch the games this weekend. That also means you're going to have a half dozen hungry guys and gals in your living room and if you don't feed them they're going to start eating the furniture around halftime. Make this seriously simple recipe for stone crab and artichoke dip that chef, author and radio host Linda Gassenheimer shared with us from her new book, The Flavors of the Florida Keys and bring a little Keys flavor to gametime.
Stone Crab Artichoke Dip

This dip can be made ahead and stored in the refrigerator for up to three days. It's best served heated. Also, it makes a great stuffing for fish.

3/4 cup drained canned artichoke hearts, diced
3/4 cup lightly sauteed spinach, well drained and chopped (from 10 cups fresh spinach)
3/4 cup mayonnaise
3/4 cup freshly grated Monterey Jack cheese
3/4 cup freshly grated Parmesan cheese
3/4 pound freshly picked stone crab meat (from approximately 2 pounds stone crabs in their shell)*
3/4 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground white pepper
3 tablespoons freshly grated Pecorino Romano cheese

Preheat oven to 350 degrees. Stir artichoke hearts and chopped fresh spinach into mayonnaise. Add the Monterey Jack and Parmesan cheeses.
Gently stir in the stone crab meat, breaking up any large chunks. Add the salt and pepper.
Place in a shallow, oven-proof dish. Sprinkle Pecorino Romano cheese on top.
Place in preheated oven for 15 minutes or until warm throughout and slightly bubbly.
Serve with water crackers.

Serves 8 as appetizer.

*best quality canned lump crab can be used.

Quick & Easy Appetizer Recipe: Layered Sun Dried Tomato & Artichoke Spread

2011-01-21T15:33:00.000-08:00

Artichoke Sun-Dried Tomato and Lots of Cheese Muffins

2011-01-13T17:14:00.000-08:00

Picture from Baking Obession

We love this post on Baking Obsession! Check out Vera's great use of leftovers into flavor-filled muffins.

Click here to read all the details!

Artichoke Chicken With Roasted Potatoes Recipe

2011-01-12T14:01:00.001-08:00

Spinach and Artichoke Wrap

2011-01-06T06:19:00.000-08:00

Ingredients

1 can (15 ounces) artichoke hearts packed in water, well drained
2 whole-wheat sandwich wraps (12-inch)
8 provolone cheese (4 ounces)
1 red bell pepper (ribs and seeds removed), cut into strips
1 cup baby spinach, packed
Coarse salt and ground pepper

1. Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
2. Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling. Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

Courtesy: Everyday Food - PBS.org

Watch the full episode. See more Everyday Food.

Artichoke, Tomato And Basil Sauce

2011-01-04T18:12:00.000-08:00

Ingredients

1 jar (6.5 oz.) CARA MIA Marinated Artichoke Hearts, diced (reserve marinade)
4 tomatoes (diced) or 1 lb. Roma tomatoes, diced
¾ cup chopped fresh basil
2 cloves of garlic, minced

Directions

In a bowl, combine diced tomatoes, chopped fresh basil and diced Cara Mia Marinate Artichoke hearts. Add minced garlic to the mixture. Mix in reserved marinade. Cover and let stand at room temperature for 1 hour to allow flavors to blend. Add salt and pepper to taste.

Keep in refrigerator for up to 3 days. Excellent on crackers, bread or tossed with pasta

Getting ready for New Years Eve!

2010-12-30T14:32:00.000-08:00

Shrimp and Linguine with Artichoke Hearts

2010-12-28T16:30:00.000-08:00

Perfect for New Years Eve Dinner!

10 ounces dry linguine
1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts
2 cloves minced garlic
2 teaspoons STAR Originale Olive Oil
2 teaspoons cornstarch
1 pound frozen, uncooked, peeled and deveined extra large shrimp, thawed
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
Black pepper, to taste
Dill sprigs; for garnish

Directions
Cook linguine according to package directions. Reserving 3/4 cup liquid, drain artichoke hearts; set aside. Add water to reserved liquid to equal 1 cup and set aside.

In large skillet, sauté garlic in oil. Add cornstarch to reserved liquid and mix well. Add to skillet; heat to simmer, stirring constantly until thickened. Stir in shrimp and cook until pink and done. Add artichoke hearts and heat through. Season with fresh dill, salt and black pepper. Serve hot over drained linguine. Garnish with dill sprigs.

Serves 6

Happy Holidays!

2010-12-24T10:05:00.000-08:00

2010-12-17T14:31:00.000-08:00

Artichoke and Potato Frittata

2010-12-15T11:29:00.000-08:00

By Nora Dunne, from The Christian Science Monitor
Click here for full article

A frittata is bigger and better than an omelette and simple to make.

Ingredients:
8 eggs
2 medium potatoes, quartered and thinly sliced
1 6-ounce jar of artichokes, rinsed (frozen artichokes work, too)
1/4 cup chopped parsley
1/3 cup Romano or parmesan cheese, grated
1 tablespoon olive oil
Pepper to taste
Directions:
Rinse and dry potatoes. Sautée in oiled skillet until tender and slightly browned. Meanwhile, blend eggs, artichokes, parsley, cheese and pepper in a large mixing bowl. When potatoes are done, add all to egg mixture. Stir and add to re-oiled skillet, then cover and cook for 15 minutes on the stove top at medium heat. Slide onto large plate and reverse back into pan. Let cook another 2 minutes, uncovered.

Serve warm or at room temperature, cut in wedges.

Artichoke Bruschetta

2010-12-14T09:49:00.000-08:00

2 tablespoons STAR Extra Virgin Olive Oil
2 cloves garlic, peeled and sliced
8 slices (about 3/8-inch thick) baguette or small whole-grain rustic bread
1 jar (6.5-ounce) CARA MIA Marinated Artichoke Hearts, drained
1/2 cup fresh ricotta cheese
1/4 teaspoon salt
Pepper; to taste
Paprika; for garnish

Directions
Heat oil in medium skillet over medium heat and sauté garlic until golden, 3 to 4 minutes. Drain, reserving oil, and set aside. Brush both sides of bread slices with reserved garlic-flavored oil. Toast on grill or in skillet over medium-high heat until golden and crisp on both sides. Transfer to serving platter and set aside.

In same skillet, reheat remaining oil over medium-high heat and sauté drained artichoke hearts until golden, 3 to 4 minutes; cool. Season ricotta with salt and pepper; spread about 1 tablespoon on each slice of bread. Top with sautéed garlic and artichoke hearts; sprinkle with paprika and drizzle with additional olive oil, if desired.

Serves 8

Artichoke Fun Fact

2010-12-08T13:43:00.000-08:00

Picture from Wikipedia

The Dutch introduced artichokes to England, where they grew in Henry VIII's garden in 1530.

A Lighter Spinach Artichoke Dip Recipe!

2010-12-05T14:56:00.000-08:00

Click here for the recipe from Cooking Light

Bechamel Lasagna from NY1's Dan Eaton

2010-12-01T12:11:00.000-08:00

http://media.ny1.com/media/2010/11/9/video/COOKtuesday_2690830.mp4

Click to watch the video here

Today’s recipe for lasagna uses "no boiling required" lasagna sheets, spinach, sun-dried tomatoes, artichoke hearts and a milk-based béchamel sauce instead of marinara sauce.

Ingredients:
1 box "no boiling required" lasagna sheets
6 tbs butter
6 tbs all-purpose flour
3 cups of milk
1 bay leaf
Ground nutmeg
15 ounces ricotta cheese
2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
1 large egg
1 box frozen spinach
1/3 cup sun-dried tomatoes
14 ounces artichoke hearts (use Cara Mia Artichokes in water)

Procedure:
Preheat the oven to 350 degrees and then use a deep, heavy-bottomed stainless steel pot to melt the butter. Add the all-purpose flour, whisk that in and let it cook along for a minute or two.

Next, add the milk, a bay leaf and a tiny sprinkling of ground nutmeg and whisk that occasionally as it comes up to a simmer. The idea with the béchamel is to let it simmer along just until it thickens up and then turn the heat off after about 10 minutes.

While keeping an eye on the sauce, use a mixing bowl to combine a tub of ricotta cheese, the grated mozzarella and parmesan cheese, an egg, a well-drained box of chopped frozen spinach, chopped sun-dried tomatoes and a can of well-drained, chopped artichoke hearts. Mix everything together.

Remove the bay leaf from the béchamel and place 3/4 cup of the sauce into a 9 x 13-inch baking dish. Top that with four pasta sheets, one-third of the cheese mixture and a little more béchamel. Add another layer of pasta sheets, another third of the cheese mixture and more béchamel, and then another pasta layer, the last third of the cheese mixture and some more béchamel. Top it all off with a last pasta layer and the last of the béchamel sauce.

Wrap the baking dish tightly with aluminum foil, place it on the center rack of the preheated oven and bake for about 30 minutes.

Shrimp and Artichoke Mini Peppers Appetizer Recipe

2010-11-24T08:25:00.000-08:00

Healthy and Easy to Make!

Click HERE for the recipe!

Artichoke Spinach Spread

2010-11-22T09:46:00.000-08:00

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This spread is great on crackers, fresh bread or even as a vegetable dip.

1 package (10 oz.) frozen chopped spinach,
thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp. fresh lemon juice
1/4 tsp. ground red pepper
1/4 tsp. garlic powder
1 jar (14.75 oz.) CARA MIA marinated artichoke hearts,
drained and chopped.

In a large bowl, combine all the ingredients; mix well. Spoon into a microwave-safe 9-inch pie plate and heat in the microwave (80% power) for 3 minutes. Serve immediately.

Serves 5-6

Roast Turkey with Artichoke Stuffing

2010-11-16T07:00:00.000-08:00

1 large onion, peeled and diced
6 ribs celery, sliced
1 cup STAR Originale Olive Oil
3 (6 oz.) packages stuffing mix for turkey (such as Stove Top)
4 cups chicken broth
2 (14.75 oz.) jars CARA MIA Artichoke Hearts in Water, drained and roughly chopped
salt and pepper
1 (12- to 14-lb.) turkey, rinsed inside and out and patted dry

Preheat oven to 325ºF.

In large skillet, sauté onion and celery in 1/2 cup olive oil until tender, about 5 minutes, stirring often. Add stuffing mix and toss until mixed.
Bring broth to a boil and pour over stuffing, tossing to moisten evenly. Fold in artichoke hearts. Season to taste with salt and pepper.

Season inside and outside of turkey with salt and pepper to taste. Loosely spoon stuffing into body and neck cavities. Truss turkey and place, breast-side up, on rack of roasting pan. Brush turkey liberally with some of remaining oil. Roast 2 1/2 to 3 hours or until meat thermometer reads 180ºF when inserted into meaty portion of thigh (stuffing should read 165ºF), brushing every 30 minutes with additional oil.

Bake remaining stuffing in oiled baking dish, covered with foil, during last 30 minutes of turkey roasting time.
Allow turkey to stand at room temperature for 15 minutes before carving.

Makes about 12 servings

Artichoke, Chicken, Chive Soup

2010-11-11T16:48:00.000-08:00

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

Chicken with Capers and Sun Dried Tomatoes

2010-11-09T07:00:00.000-08:00

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Cara Mia also has sun dried tomatoes! Check out this great recipe:

Zeus and the Artichoke

2010-11-02T16:15:00.000-07:00

According to Aegean myth, the first artichoke was a divine young woman who lived on the island of Zinari. One day the Greek god, Zeus, visited his brother Poseidon.

Zeus emerged from the sea to discover a beautiful young mortal woman. She did not seem frightened by him or seem to notice that he was a god. Zeus, naturally, took full advantage of the opportunity and seduced her. Her name was Cynara, and it all 'went' so well that he decided to make her a goddess. This would enable her to live near to his home on Mt. Olympus.

Cynara agreed. Cynara soon became homesick. She missed her mother, so she slipped back to the earth for a short but meaningful visit with the mortals. When she returned, Zeus wasn't particularly happy with her, threw a fit and tossed her back to earth, and he changed her into the plant that we now call the artichoke.

Mushroom Artichoke Omlete

2010-10-29T10:32:00.000-07:00

Most people think of omletes as a breakfast food, but they are a quick solution for lunch or dinner as well.

1 jar (6.5-ounce) CARA MIA Marinated Artichoke Hearts

2 tablespoons unsalted butter

1/3 cup chopped scallions, divided

1/2 teaspoon minced garlic

1 cup sliced fresh mushrooms

6 eggs

2 tablespoons white wine or broth

1 tablespoon sugar

3 tablespoons grated Parmesan cheese

Salt and pepper; to taste

Directions

Cut drained artichoke hearts in half lengthwise; set aside. Melt butter in large ovenproof skillet. Sauté 4 tablespoons scallions and garlic until softened. Add mushrooms and sauté until golden. Stir in artichoke hearts and heat through. Reduce heat to medium-low. Beat eggs, wine and sugar together until blended; pour over mushroom-artichoke mixture. Do not stir. Cook slowly until sides are bubbly and bottom is set.

Preheat broiler. Sprinkle omelet with cheese, salt and pepper to taste. Broil until cheese is browned and eggs are set. Garnish with remaining chopped scallions and serve immediately, directly from skillet or turned onto platter.

Serves 6

Artichokes revealed!

2010-10-27T07:00:00.000-07:00

Ever wonder what part of the artichoke plant you are eating?

The edible portion of the artichoke is actually the flower bud of the plant. If allowed to flower, the blossoms are a deep violet-blue and can reach seven inches in diameter.

Artichoke and Parmesan Pastries

2010-10-21T07:00:00.000-07:00

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:

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

Hot Artichoke Dip - perfect with our Artchokes in water

2010-10-19T18:00:00.000-07:00

Having a great show!

2010-10-17T10:49:00.000-07:00

We are at the Produce Marketing Association (PMA), Fresh Summit at the Orange County Convention Center, Orlando, FL, booth # 1105, foe the next two days. Joe's been busy preparing the Cara Mia Artichoke samples. Come by and have a taste!

Cara Mia a PMA Show in Orlando

2010-10-15T03:47:00.000-07:00

We are going to be at the Produce Marketing Association (PMA), Fresh Summit at the Orange County Convention Center, Orlando, FL, booth # 1105, Oct 15th-18th. We would love to see you if you are there, come by and get a sample!

Artichoke Fun Fact

2010-10-09T13:55:00.000-07:00

One Artichoke plant can produce over 20 artichokes a year!

Pan Seared Fish w/ Artichoke Caponata & Orzo

2010-10-07T13:03:00.001-07:00

We loved this blog entry by Stacey Snacks! Check out her version of the recipe and more photos at the link below.

Click here to read more!

Braised Artichokes with Carrots and Potatoes

2010-10-01T09:19:00.000-07:00

Root vegetables are perfect for Fall. We love this recipe for a change in your side dishes.

Ingredients

1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts

1 pound Yukon Gold potatoes, scrubbed and cut into chunks

2 carrots, peeled and cut crosswise into 1-inch pieces

1/3 cup STAR Extra Light Olive Oil

Small sprigs rosemary and thyme

Kosher salt and black pepper, to taste

1 lemon, cut into wedges

Directions

Preheat oven to 350˚F. Drain artichoke hearts, reserving 1/2 cup marinade; set aside. Place potatoes and carrots in ovenproof casserole dish. Add olive oil, marinade from artichokes and herb sprigs; stir. Season with salt and pepper; cover tightly. Place in oven and bake at 350˚F for 20 minutes. Add artichoke hearts; continue to bake until potatoes and carrots are tender, about 20 to 30 minutes more. Garnish with lemon wedges and serve immediately.

Herb Focaccia Bread w/ red pepper and artichoke sauce

2010-09-29T09:28:00.000-07:00