Grenadier’s Artichoke Salad with Pea Pods & Mushrooms

This recipe, with its amazing blend of flavors of dill, artichoke hearts, mushrooms, pea pods and almonds, was Grenadier’s contribution to the charity cookbook, Dining In Milwaukee.  More about this can be found at the Art of Natural Living at http://artofnaturalliving.com/2014/03/01/artichoke-salad-pea-pods-mushrooms/

Grenadier’s Artichoke Salad with Pea Pods & Mushrooms
Salad Ingredients:
1 (14 oz.) can artichoke hearts, cut in half or quartered if large
½ c. white mushrooms, sliced
1 c. pea pods, strings removed, lightly blanched
½ c. sliced almonds, toasted

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Byerly’s Cheesy Artichoke Jalapeño Spread

Byerly’s, an upscale grocer in Minneapolis, is renown for great recipes. Back in 1992, the store copyrighted this twist on the traditional artichoke dip recipe and advertised it to customers on give away recipe cards. It can be made ahead for parties, but, you are pressed for time, Byerly’s offers a great spinach artichoke dip in it’s delicatessen. (Or…if you prefer spinach to jalapeño, just substitute!) Serve with crispy crostini or sliced, toated French bread.

Byerly’s Cheesy Jalapeño Artichoke Spread
1 (14 oz.) can artichoke hearts
1 (4 oz.) pkg. Monterey Jack cheese, shredded
2 tbsp. hot red jalapeño peppers, chopped
1/2 tsp. garlic, minced
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