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| Save hundreds of calories by using Artichoke leaves instead of fried tortilla chips! |
| Source: Adrienne Meier, Ocean Mist Farms |
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| Artichokes are a great addition to this California favorite. |
| Source: Adrienne Meier, Ocean Mist Farms |
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| This is a great salsa for grilled seafood, pork, on tacos, tostadas or any number of different ideas. |
| Source: Tony Baker, Montrio Bistro, Monterey CA |
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| Another Italian favorite! This recipe uses Baby Artichokes. Served over pasta, this Baby Artichoke Sauté is sure to impress guests. |
| Source: Ocean Mist Farms |
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| A Healthy version of a Mexican favorite! |
| Source: Adrienne Meier, Ocean Mist Farms |
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| I can't believe it's Not rice! Craving something white and starchy but don't want all the carbs? |
| Source: Adrieene Meier, Simply Fresh |
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| Chef Tony Baker recommends using large-sized Artichokes, as the size works well for a single serving or a share item. If you have a wood fired grill the flavor is truly amazing when reheating the chokes in the fire. |
| Source: Toney Baker, Montrio Bistro, Monterey CA |
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| This artichoke preparation is heavy, rich, very flavorful and it’s worth it! Pepper jack cheese, butter and sage packed into an already delicious green globe artichoke and finished in the fire...WOW! |
| Source: Tony Baker, Montrio Bistro, Monterey CA |
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| A wonderful dip for Artichoke leaves |
| Source: Adrienne Meier, Ocean Mist Farms |
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| A wonderful Spring side dish! |
| Source: Adrienne Meier, Ocean Mist Farms |
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