Looking for something exotic but simple to make? When Artichoke Hart had to come up with something quick for a lunchtime snack at Castillo’s warehouse, Shrimp Scampi Pasta is what he whipped up in about 20 minutes. (New York Fried, 2019, Sunao Publishing). INGREDIENTS 8 ounces linguine (or angel hair for a more delicate appearance)…

Read More

Sounds fancy but it’s very simple really. Artichoke Hart was asked to come up with a low-calorie gourmet meal for the Scandinavians and this was the result. (New York Fried, Sunao Publishing 2019). Cauliflower Rice is simply finely chopped cauliflower (duh!). The sauce uses a simple yogurt base with chopped mint and cucumber added. And…

Read More

Not sure about you but leftover thanksgiving food is good for about three days, then you crave something other than fowl.  However, with turkey still left over (the squash, cranberry, and potato are long gone), Artichoke Hart had to do something for the delegations still to come. (New York Fried,  Sunao Publishing 2019) So since…

Read More

We have a great new restaurant near us serving fusion Italian/Armenian dishes. Everything is unique and soooo good. I’ve attempted to whip up this tropical-flavored dish and it comes close. Creamy Caribbean flavors with equal parts linguine and long sliced root vegetables. INGREDIENTS Carrots, squash, zucchini, shaved into long, thin slices. Soak in white wine.…

Read More

  Artichoke Hart (New York Fried, May 2019) felt that the bar snacks served at the Oswego facility needed to be a little more classy than nuts or popcorn. So, this one became a hit with many of the delegates. Quick, easy to make, tasty and, in Hart’s case, done on the BBQ on the…

Read More

Okay, so not as tough as it sounds. When Artichoke Hart was stuck for a quick lunch, he would often turn to recipes he could whip up in a half hour or so. This one is easy, uses ready-made ingredients, but tastes gourmet. The Italian delegation actually loved it! (New York Fried, May 2019) INGREDIENTS…

Read More

I am a Canadian of British heritage, so my stomach can’t tolerate most Cajun dishes, but my mind insists that I try.  Much to my dismay while visiting New Orleans twice in my life, I have found that “hot” spices do not make a dish tastier to my palate; they, in fact, make it intolerable.…

Read More

Salmon tastes great with very little help, but when you’re tired of the traditional lemon-style seasonings, try this butter and honey variation. It’s sweet and oh, so tasty! The Artichoke Hart uses this as a Friday night “fish” dish. Thanks to Karina at CafeDelites.com Ingredients 1/4 cup (4 tablespoons) butter 1/4 cup (4 tablespoons) honey 2-3 cloves garlic, minced* 1-2 tablespoons fresh squeezed lemon…

Read More

My son visited last night. He attends University in Toronto and has been integrating himself with various cultures including the middle east, the Mediterranean, and especially Israel (he lives with a Jewish family). He offered to make this dish and since having another chef in my kitchen is a rarity, I offered him the stove.…

Read More