Tag Archive: artichokes


This is a great dip to serve with veggies such as celery, carrots, cucumbers and bell peppers or with your favorite flat bread or rice crackers.  Its packed with lots of antioxidants and has anti-inflammatory benefits.

Artichoke and Green Olive Tapenade

Ingredients

  • 1 cup artichokes
  • 3/4 cup green olives
  • 1/2 cup parsley
  • 1 clove garlic
  • 8 raw almonds
  • 1 tbsp olive oil

Directions

  • Blend all ingredients in a food processor and enjoy with your favorite veggies, flatbread or crackers!

This delicious pasta salad is packed with nutritious ingredients such as artichokes, sun dried tomatoes and black olives.  Olives are packed with iron and copper, and they are a good source of dietary fiber. They’re also rich in vitamin E, which is an antioxidant and anti-inflammatory.  Sun Dried Tomatoes are a natural source of vitamins C (and antioxidant) and a good source of iron.  Artichokes are high in fiber, they improve digestion and they are good for the liver.

Mediterranean Pasta Salad

Ingredients

  • 1 package brown rice fusilli pasta
  • 1/4 cup balsamic vinegar
  • 2 tsp dijon mustard
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup diced sun-dried tomatoes (from jar)
  • 5 artichoke hearts, diced
  • 1/4 cup fresh basil, chopped finely or 1 tbsp dried
  • 2 tsp chopped fresh oregano or 1/2 tsp dried
  • 1/4 cup diced red onion
  • 3/4 cup black or kalamata olives, sliced
  • 1 tsp garlic powder

Directions

  1. Whisk the vinegar, mustard, salt, and pepper to taste in a small bowl. Gradually whisk in the oil to make a smooth dressing. Set aside.
  2. Bring a large pot of salted water (about 1 tbsp salt to 4 quarts water) to a boil. Add the pasta and cook until al dente; drain, then pour pasta into a large bowl.
  3. While the pasta is still warm, pour a couple tablespoons of the dressing over the pasta and toss so that the pasta doesn’t stick together as it cools. Let it cool to room temperature, tossing now and again to help the cooling process and to prevent sticking.
  4. When the pasta has cooled, add the sun-dried tomatoes, artichokes, basil, onion, olives and oregano and toss. Add the vinaigrette and toss again until the pasta ingredients are evenly coated. Chill until ready to serve.

Prep Time and Cook Time: 30 min

Serves: 6-8

Ingredients

  • 1 cup artichokes
  • 3/4 cup green olives
  • 1/2 cup parsley
  • 1 clove garlic
  • 8 raw almonds
  • 1 tbsp olive oil

Directions

  • Blend all ingredients in a food processor and enjoy with your favorite veggies, flatbread or crackers!

Tonight was Pizza Night!  This crust that we used is gluten free.  We bought it from Krogers.  It’s actually a Canadian company that makes it, so I’m sure its available in Loblaws Health Food Section. This ready made pizza crust is better than any other crust that we’ve had.  The company is Kinnikinnick.  We also made this dairy free and opted to put no cheese on it.  However, the crust does contain egg, so it is not vegan.

Ingredients

Pizza Sauce

  • 2 cups crushed tomatoes (from can)
  • 1 clove garlic
  • 1/4 tsp italian seasoning
  • 2 tbsp extra virgin olive oil
  • sea salt and ground black pepper to taste

Toppings

  • 8-10 mushrooms sliced
  • 10-15 sundried tomatoes sliced
  • 8-10 artichoke hearts marinated in oil (We use Kirkland brand from costco)
  • 20 olives sliced
  • 1 cup chopped spinach
  • Gluten free pizza crust (Kinnikinnick)

Directions

  • Top pizza crust with desired amount of sauce
  • Spread toppings on crust
  • Bake in oven at 375 F, for 10-15 minutes

Ingredients

  • 1 red pepper sliced
  • 8 baby bella mushrooms quartered
  • 8 artichoke hearts marinated in oil (we buy ours from costco)
  • 10 asparagus pieces –  chopped in 2 inch segments
  • 1/4 cup balsamic dressing (click here to see recipe)
  • 1 tbsp extra virgin olive oil
  • sea salt and black pepper to taste

Directions

  • Marinate all vegetables in balsamic dressing, olive oil. sea salt and black pepper for a few hours
  • Roast in oven at 350 Fahrenheit for 10-15 min