This mindless morning I took out the coffee grinds to make a cup and spotted 3 cans of artichokes. Canned artichokes are great to keep in the pantry. They last a long time and are perfect to use when confronted with unexpected dinner guests. My mind began to create dishes that make ordinarily barbecue fair, extraordinary and I spent the rest of the day trying them. I decided on making an artichoke chicken kabob served over mango and greens. I also remembered an old girl scout dish where we took chicken or beef, packed it with vegetables and spice and cooked it slowly on the top burner of the barbecue.
Artichokes became a welcome enhancement. Finally, I created an unbelievably tasty and healthy artichoke potato salad to serve with the filet mignon I plan to treat myself to as dinner tonight. Might even have a glass, or two of wine. There is nothing like fresh air and the fragrance of aromatic foods to ease my angst. Whatever thoughts overwhelmed me at 6:30 this morning are gone. It is scary how much I am influenced by food. As a child my joy was an Oreo cookie, now today I am soothed and occupied by a can of artichokes.
Rosalie A
Artichoke Chicken Kabobs
Ingredients
* 1 can of large artichokes * 1 pound of chicken breasts, cubed * 1 sweet red pepper * 1 sweet yellow onion * 3 tablespoons lemon juice * Garlic, salt and pepper to taste * 1 ripe mango * 1 package of Arugula
Take chicken cubes and soak them into the artichoke liquid enhanced with garlic, salt, pepper and lemon juice. Refrigerate for 1/.2 an hour. Skewer chicken cubes, artichoke, red pepper, onion. (Skewers must be sharp tipped) Place on top level of Barbecue and cover for 10 minutes, Move to hottest burner and brown until ready. Served over Arugula and ripened mango slices..
Girl Scout Chicken or Beef
Ingredients
* 4 pieces of aluminum foil * 1 pound cubed chicken or beef * 1 stalk celery (chopped) * 1 potato cut thin * 1 can of artichokes (drained) * One red onion * 1 box of slivered mushrooms * 4 cloves of garlic (finely chopped) * 1 sweet red pepper (chopped) * Sea salt and pepper (One tablespoon each) * Chopped Basil (3 tablespoons) * Olive oil and brush
Mix all ingredients together in a bowl. Make sure that all moisture is wiped clear. Spoon the mixture into the center of the foils that have been brushed with olive oil and fold at the top. Place on the top level of the barbecue and in 35 minutes you are done. (Unfold and serve - tastes great with brown rice - no pots or over a baked potato.
Artichoke Potato Salad
Ingredients
* 6 cups of potatoes – (cut in salad sized cubes) * 1 can of artichokes * 1 small onion * 2 stalks celery * 3 tablespoons olive oil * 2 tablespoons red wine vinegar * 1 tablespoon of spicy mustard.
Parboil the potatoes in water until they are almost soft. Remove and drain. Place them in a bowl and mix with a can of artichokes (no liquid) chopped onion, and celery. Add the rest of the ingredients and refrigerate until you are ready to serve.
Enhance this dish with a sprinkle of bacon chips or a soy substitute.
