Artichoke Pesto

Here is a great recipe for an artichoke pesto from Cape cooks and hoteliers Joe and Annemarie Charbonneau.  The Charbonneau’s have been on the Cape for years providing many visitors with wonderful experiences at a variety of lodgings. Here is a recipe that is easy to make and will be the hit of a party or an afternoon cookout.

Artichoke Pesto
Serves 8 – 10

Ingredients:
1 package 8oz, of frozen artichokes hearts thawed
1 large bunch of fresh basil
2/3  cup fresh grated Parmesan cheese
1/2 cup extra virgin olive oil
zest and juice of one lemon
2 cloves garlic
1/2 teaspoon salt

Directions:
Combine thawed artichokes, basil, garlic, lemon zest and juice and salt in food processor. Run the machine to finely chop all ingredients, stopping the machine to scrap down sides. Then with machine running drizzle in olive oil. Place mixture in a bowl and hand mix in Parmesan cheese.
Spread pesto over toasted  baguette slices.

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Executive Chef Jeff White’s Baked Crab, Lobster and Artichoke Dip

Since people are always asking us for fabulous hors d’oeuvres recipes for New Year’s Eve parties, we decided to reintroduce one of our favorites.  A few years ago, Executive Chef Jeff White, of Russ and Marie’s Marconi Beach BBQ and Seafood Restaurant in South Wellfleet, gave us his recipe for  Baked Crab, Lobster and Artichoke Dip.  Since that time it has become the most popular party recipe on our website.

So if you are looking for an hors d’oeuvre for your New Year’s Eve Party, go no further then this recipe.  Your guests will rave about your party for days, maybe even months!!!

Baked Crab, Lobster and Artichoke Dip

Serves 6 – 8

Ingredients:

2-8 ounce packages Cream Cheese, softened
4 ounces Lobster Meat, chopped
4 ounces Crab Meat, chopped
1/2 cup Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1 8 ounce can Artichoke Hearts (NOT Marinated),drained and chopped
1 Tablespoon Old Bay seasoning
2 Tablespoon Chopped Fresh Garlic
1 teaspoon Worcestershire Sauce
2 Tablespoons Finely Chopped Scallions
Juice of One Lemon

Directions:

Place all ingredients in bowl and mix until combined
Spread in 10” oven safe or microwave safe shallow dish or pie pan
Cooking Options:
1. Bake in preheated 350 degree oven for 10-12 minutes or until bubbly
OR
2. Microwave for 2-3 minutes or until bubbly
Garnish with lobster claw and chopped scallions
Serve with toasted pita chips or hearty crackers

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Chef Kitty Morse’s Recipe for Carcioffi alla Romana

Chef Kitty Morse recalls her first taste of roasted carcioffi alla romana (artichokes).

I went to Italy after college, and stayed with friends in Rome.  Half century later, I still recall the tiny, roasted carcioffi alla romana my hostess prepared. If you grow artichokes, pick them when they are very small (1 to 2 inches in diameter.) Helene Beck, who owns an organic orchard of exotic citrus in Fallbrook, CA, that includes organic kumquat and persimmons and kaffir limes, let me pick my way through her abundant vegetable patch. YOU can order Helene’s cookbook, Jewels from my Grove, and her luscious persimmon and kumquat sauces and blood orange sauces and preserves at www.lavignefruits.com.

Be sure and look for Chef Morse’s new cookbook “Edible Flowers: A Kitchen Companion” published by Chefs Press. 2015, she writes that if you grow cilantro, let it go to seed, and add the delicate blooms to the salsa. http://www.chefspress.com

Carcioffi alla Romana

Preheat oven to 400 degrees F.

Prepare artichokes. Cut off stems. Remove all tough outer leaves until you have only the tenderest ones left. Cut off the top third. Cut the artichoke in half down the middle. Rub the cut sides with lemon juice so they don’t turn brown.

In a small bowl, mix the olive oil, salt, pepper and garlic. Set artichoke halves cut-side up in a roasting dish and drizzle with olive oil mixture.
Roast until artichokes are tender, about 40 minutes. (Serve warm or at room temperature.)  Great roasted on the BBQ Grill.