Playing Around with Artichokes

Even though I’m in pre-surgery mental mode, food still can grab my creative attention.

I’ve been playing around in my head with artichokes — not the gorgeous and expensive whole globe guys, but the more mundane and accessible canned artichoke hearts. I’ve written up two simple recipes that I really enjoy.

The first needs a food processor to make satisfactorily, but it is so delicious on bread, or as a quick pasta sauce:

Artichoke-Olive Tapenade a la Laurie

1 can artichoke hearts
1 cup green stuffed olives
1/2 cup black pitted olives (can be kalamatas for a stronger flavor)
1 clove garlic (or more to taste)
a handful of basil leaves (fresh is best, but I have some frozen in vacuum bags that works)
1/2 can diced tomatoes or 1 medium fresh tomato
enough extra-virgin olive oil to mix
salt & pepper to taste
 
Start with the olives and pulse a little in the food processor. Add the remaining ingredients, pulsing briefly to achieve a semi-smooth texture. Use just enough oil to help bind the ingredients.  Keeps in the fridge for a few days,  but it never lasts long at my house.
 
You can vary this with other ingredients, like grated cheese, capers, or red peppers. 
 

You can tell I have a thing for both olives and artichokes.  Here’s number two. Equally quick to make.

Olive-Artichoke Macaroni Salad

4 cups freshly cooked elbow macaroni (still hot)
1 can artichoke hearts, quartered
3/4 cup green stuffed olives, halved  (quartered if large)
1 cup diced celery
1/2 cup chopped marinated red peppers
1 tablespoon capers
1 glove minced garlic
Italian seasoning mix to taste
olive oil and lemon juice to taste for dressing
 
Mix all the ingredients into a large bowl, then stir in hot pasta and add any additional oil and lemon juice needed to make moist enough.  Serve warm or chilled.  Serves 4.
 
To make this a main dish salad, add a can of “tonno” which is italian-style light tuna packed in olive oil. 
 
To quote my Nonna, “mange, mange, tutti fa benne!” (Excuse the mangled Italian. It means, roughly, “eat, eat, everything’s good!”)
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