Michele DiPietro of Whole Foods Market. - 36.2105

When we were kids, my family would occasionally drive down to Monterey, California, for a day trip to get out of the city. On the drive down we’d pass through Castroville, the self-proclaimed “Artichoke Center of the World.” We’d always make a stop at... - 32.1962

1. Preheat the grill and toast the ciabatta lightly on both sides. Spread the cut sides thinly with the tomato sauce and sprinkle over a few chilli flakes. 2. Lay the mozzarella slices on top, then put three pieces of artichoke heart on top of the mozzarella... - 33.676

This recipe is courtesy of Parrano - 27.3141

1. Break watercress into small pieces and place in a bowl. Arrange artichokes, tomatoes and bocconcini cheese over watercress. 2. To make dressing, place basil, oil, garlic, Parmesan cheese and pine nuts in a food processor or blender and process until... - 31.9577

MAKING 1) Trim the stems off the base of the artichokes. 2) Cut each by 1-inch from the top. 3) Pull off the discolored leaves and cut off their spike ends. 4) Wash the artichokes in cold water and drain. 5) Tie each with a twine to hold the leaves in... - 46.1602

1. Toast pine nuts in a small frying pan over medium heat, shaking pan often, until golden (about 3 minutes). Remove from pan and set aside. 2. Combine artichokes, Parmesan, Neufchatel, onion, mustard, garlic, nutmeg, and 1/2 cup (120 ml) of the broth in a... - 34.7727

Whether you have caught a red snapper and got your hands over some fresh ones at the supermarket, this video tells you exactly what to do with it. Chef Bhal Dave details two easy to prepare red snapper dishes that can be prepared easily at home using your... - 63.7018

This is a very simple yet exciting dish your friends and family will love. It’s something different from your average chicken roll recipe. Score big points with at a summer brunch or party with this hearty chicken artichoke and pesto wrap grilled on a... - 117.743

My husband and I have been looking for a GOOD Italian restaurant.After reading few reviews we went to this restaurant called TROPEA RISTORANTE ITALIANO.Great find for an authentic Italian food.Everything tasted so good and the quantity was enormous.Our main... - 43.796

1. Mix pesto, cream and vinegar until smooth. Cut artichokes into bite sized pieces. Half mushrooms, if desired. 2. Mix all ingredients, except feta cheese, until well coated. Crumble in feta cheese and serve. - 37.2559

1. Blend or process pesto and basil until combined; reserve 1/4 cup pesto mixture. 2. Combine artichoke, onion, mushroom, eggplant and half of the remaining pesto mixture in large bowl. 3. Cook vegetables and mushroom on heated oiled grill plate (or grill or... - 38.7552

This delicious warm cheesy and creamy dip is probably one of our favorites that appears frequently on holiday party tables, pot-lucks and gatherings. Watch Chef Ellie Espo share her favorite recipe of this classic with her own twist for a gorgeous holiday... - 135.666

Nikki Shaw from the Kraft Kitchens shares a creative recipe that's an elegant spin on traditional artichoke dip. Instead of blending all of the ingredients together, each flavor is layered between a smooth layer of cream cheese. Layered Sundried Tomato and... - 134.644

Baked eggplant wraps served with artichoke or healthy salmon salad is good enough to get everyone drooling. Bale Dave assures that you have a cakewalk through the preparation and method. Try this more often! - 73.2183

Heat olive oil in skillet over medium high heat. Add garlic and frozen Cookin’ Greens Artichoke Heart - Quarters; sauté for 6 minutes. Add Cookin’ Greens Designer’s Mix to pan and combine to mix with the artichokes. Season with salt. Continue cooking... - 36.3954

Artichokes Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Quartered Artichokes; sauté for 12 minutes or until just cooked. Season with salt and black pepper, to taste. Set aside to cool. Antipasto Salad Assembly In a medium bowl... - 38.221

1. Preheat the broiler. In a medium bowl, whisk the 3 tablespoons of oil with the vinegar and mustard until combined. Add the tuna, artichokes, olives, red onion and basil and toss gently. Season lightly with salt and pepper. 2. Using a pastry brush, brush... - 28.2636

This inspired idea is perfect for a quick and easy lunch – just the thing for al fresco eating. It’s ideal for vegetarians, too! - 33.9586

Cook the fennel in boiling, lightly salted water for 3 minutes. Drain thoroughly, rinse with cold water and drain again. Arrange all the prepared vegetables in a large shallow roasting tin (pan). Mix together the marinade ingredients, except the anchovies,... - 40.5697

Talk about packing food for picnic, this grilled chicken sandwich is sure to be on list! To make it more tasty, here the chef is using a special homemade pesto and the way the sandwich is assembled too deserves special mention. It is full of nutrition, which... - 124.107

Check out this unique way to use leftover beer can chicken, use it in a pizza topping. The chef here grills some mind blowing pizzas that are simply irresistible. Perfect holiday recipe that offers an appetizing flavorful meal. Give it a try.... - 15.5022

Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Place pasta in a large bowl; set aside. Drain thawed vegetables, and press lightly between paper towels to remove excess moisture. Add... - 38.5942

Looking for some cook pizza topping suggestions? This is the 2nd part of pizza making series, in this video the chef has given 2 pizza topping options. One is Vegetarian pizza which you can make with common vegetables like zucchini and tomato and the other is... - 105.285