Recipes & More
Recipe of the Month: April 2010
Artichoke season is upon us. Enjoy this cool and healthy salad on bread or crackers. Makes a great appetizer for parties, or a healthy lunch. Heck, we have even been known to eat it on toast for breakfast. The walnuts and Parmesan add protein.
Artichoke Salsa
This recipe uses prepared artichokes for ease of preparation. However, fresh baby artichokes may be substituted for those who are more adventurous.
½ cup packed fresh basil leaves, washed and dried
3 cloves garlic
1 (6-ounce) jar artichokes in olive oil, drained
1 large roasted red bell pepper
1/2 cup kalamata olives, pitted
½ cup Atalanti green olives, pitted
½ cup freshly grated Parmesan cheese
½ cup toasted walnuts
1 lemon, juice and grated zest
1 teaspoon freshly group black pepper
½ teaspoon kosher salt
¾ cup extra-virgin olive oil
In a food processor, process the basil and garlic until the garlic is minced. Add the artichokes, roasted pepper, olives, Parmesan, and walnuts; pulse 2 or 3 times, just until the ingredients are combined. Add the lemon juice, lemon zest, black pepper, salt, and oil; pulse just until the ingredients are coarsely chopped. Serve on Metropolitan bread or crackers.
Makes 3 cups.