Artichoke Brown Rice Salad

3 cups cooked brown rice

1 large carrot, cut into strips

1 cup cooked baby artichoke, sliced

1 white onion, sliced

1/4 cup raisins

1/4 sliced almonds

Extra virgin olive oil

Fresh parsley

Sea salt and black pepper

In a deep sided skillet on high heat, add three tablespoons of olive oil. When hot, add onions, carrots, and artichoke. Sauté until soft (about 4 minutes). Add rice, almonds, parsley, and raisins and toss well to combine. Season with sea salt and black pepper. Drizzle extra olive oil on top.

Serve warm or cold

Pan-Tossed Artichoke Asparagus Spaghetti (Gluten-Free)

1/2 packet corn flour spaghetti

1/2 cup marinaded baby artichoke hearts, cut into 4

4 asparagus spears, chopped

3 small garlic cloves, minced

1/2 lemon, juiced

Extra virgin olive oil

Handful fresh parsley, chopped

Sea salt and black pepper to taste

Bring a large pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add the minced garlic and toss to combine. Season to taste with sea salt and black pepper. Keep warm.

Toss vegetables in a generous amount of extra virgin olive oil on high heat for 4 minutes. Season with sea salt and black pepper. Add fresh parsley and spaghetti for another few minutes.

Serve warm with fresh parmesan cheese on the side. Enjoy!

Avocado Artichoke Hummus

1 cup baby artichoke hearts in olive oil

1 cup avocado

1 cup raw almonds

1 cup cooked pinto beans

4 tablespoons tahini

1 garlic clove, crushed

Handful fresh Italian parsley

1 lemon, juiced

Extra virgin olive oil

Sea salt and black pepper

Blend artichoke hearts, avocado, almonds, beans, garlic, tahini, lemon juice, and parsley, while streaming in oil until you've reached the consistency you desire. Season with sea salt and black pepper. Keep refrigerated.

Drizzle extra virgin olive oil on top to serve.

Baby Spinach Artichoke Bread Salad

6 cups baby spinach

12 baby artichoke hearts (marinaded in olive oil and lemon)

6 slices rustic sourdough bread

1/2 red onion, sliced

4 ounces shredded fresh mozzarella cheese

2 tablespoons toasted pine nuts (optional)

Extra virgin olive oil

Balsamic Vinegar

Sea salt and black pepper

Divide salad ingredients amongst 6 salad plates. Scatter pine nuts over the top (optional). Season with sea salt and black pepper. Serve chilled with balsamic vinegar and extra virgin olive oil on the side.

Artichoke Pine Nut Stuffed Cremini Mushrooms

15 medium cremini mushrooms
9 ounces baby artichoke hearts in olive oil

1/4 cup toasted pine nuts

1/4 cup finely chopped roasted red bell pepper

1 sourdough dinner roll, chopped into small pieces

1/4 cup freshly grated parmesan cheese

2 garlic cloves, crushed
1/2 small white onion, chopped

1/2 cup chopped fresh parsley

Extra Virgin olive oil

Sea salt and black pepper

Clean mushrooms with a damp cloth (don't wash!). Remove stem and season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the mushrooms. Arrange mushrooms on a 12" round baking dish. Set aside.

Preheat oven to 400 F.

Drizzle extra virgin olive oil (about 1 tablespoon) in a large deep sided frying pan on medium high heat. Add onions and garlic, saute until cooked. Remove artichoke hearts from oil and add to the pan, continue sauteing a further 3 minutes. Remove from the heat and add the rest of the ingredients, toss to combine. Season with sea salt and black pepper. Fill the mushrooms. Drizzle extra virgin olive oil on top. Bake for about 6 minutes or until crispy on top.

Garnish with extra parsley and drizzle olive oil over the top. Serve hot.

Artichoke Spinach Cannelloni With Roasted Red Pepper Sauce

Cannelloni:

12 fresh lasagna sheets (about 3" by 8") 

10 ounces frozen spinach, squeeze all the liquid out 

14 ounces cooked artichoke hearts, chopped 

1 small white onion, chopped 

1 teaspoon nutmeg 

1/2 cup ricotta cheese 

1/2 cup cream cheese, room temperature 

1/2 cup freshly grated parmigiano reggiano cheese 

Handful fresh parsley, chopped 

Sea salt and black pepper to taste 

1 cup fresh parmesan cheese, grated (garnish)

Combine artichoke, spinach, parmigiano reggiano cheese, ricotta cheese, cream cheese, parsley, and nutmeg. Season with sea salt and black pepper to taste.

Sauce:

3 large roasted red pepper

3 garlic, cloves 

1 small white onion, chopped into large chunks 

1/4 cup olive oil 

Sea salt and black pepper

Blend until smooth. Season with salt and black pepper.

Spread 1/3 cup of spinach artichoke mixture along center of each piece. Roll up to enclose filling. Repeat with remaining ingredients.

Preheat oven to 350 F.

On a large baking dish, arrange Cannelloni in a single layer. Spread roasted red pepper sauce generously to cover the top. Sprinkle with freshly grated parmesan cheese. Bake for 40 minutes to 50 minutes or until golden brown.