Boiled artichokes are stuffed with meat & baked in a thickened broth. Garnish with pine nuts then serve.

I love artichokes, so I want to eat them year round, but the artichokes in oil that's sold in stores don't use very tasty oil. So, I learned how to make preserved artichokes from a friend.The artichokes I used are the small type that are called "carciofini" in Italy. They weigh about 80 g per piece before they're peeled. The boiling time will differ depending on the freshness of the artichokes, so test for doneness after boiling. Recipe by Arsinda

When we lived in California during artichoke season we would buy bags of fresh artichokes that were really inexpensive, I would freeze the cooked hearts and this recipe is a great way to use them. Now if I cant get good fresh ones I subsitute frozen or canned.

#CA2025 I came across 2 similar recipes and combined parts to make a use of pantry and fresh items.

A recipes I have been making since I was 14

Bacalhau (salted cod) gets a bad wrap sometimes, but when prepared properly, it makes for a salty, flakey fish that can rival any other seafood dish out there. This recipe is a favorite in our house it makes a creamy, rich dish that leaves you scraping the bottom of your bowl with bread to ensure you don't leave a single drop behind.

I had left over artichoke hearts and didn't want to waste them. So I looked at many recipes for dip and combined and added to get this dip.

Antipasto flavors combined and served mixed with pasta. A true Italian flavor experience!

This creamy artichoke hearts dip is easy to make and sure to please the crowds! Whatever your holiday occasion, this appetizer will certainly be everyone’s go-to. It’s loaded with mouthwatering flavors, and pairs perfectly with Blue Diamond Nut Thins. Among other ingredients, it uses artichoke hearts, olive oil, spinach, and gluten-free cream cheese for a healthier take on a traditionally rich recipe. Garnish with ingredients of your choice like dried dill weed or sliced green onion.