Pasta al Limone with Artichoke Hearts

A lighter version of a classic – with a zesty flavor addition

Not up for cream sauce in hot weather? We hear you. That’s why we’ve tweaked the classic recipe for Pasta al Limone (Pasta with Lemon) to create a lighter dish. Our version has all the flavor but none of the heavy stuff.

We’ve added artichoke hearts because they pair beautifully with lemon. The result is a dish that’s quick and easy enough for weeknight dinner. But good enough to serve weekend company.

Time to send out the invitations.  

Shaved Artichoke and Mushroom Salad

Welcome Spring with this Fresh-Tasting Raw Salad

Artichokes need some taming before they’re kitchen ready.  That’s because they’re actually thistles.  The mature plant has an inedible choke and sharp thorns.  So we need to trim them.

Then we need to cook the artichokes before we consume them.  Usually. 

Would you believe you can eat artichokes raw?  Well, you can, although you have to prepare them properly.  Which means slicing them thinly (i.e., shaving them) so they’re easy to eat.
 
Why bother, you might ask, when a cooked artichoke is so delicious served with melted butter or Hollandaise Sauce? Well, because it’s nice to have variety. Besides, you’ve never really tasted an artichoke until you’ve eaten one raw — the flavor has a whole ‘nother dimension.

Toss a shaved artichoke with some mushrooms, lemon juice, and extra virgin olive oil, and you have a salad fit for royalty.

That’s you, right?

Artichoke Dip with Cheddar Cheese

This Make Ahead, No-Bake Dip is Perfect for Parties

Having people over?  Whether you’ve invited just a couple of friends for a quiet evening, or your entire address book for the annual Super Bowl bash, you probably don’t want to stress over last-minute dishes.  So I’ll bet you’re in the market for a crowd-pleasing dish that won’t take too much work on your part — and one that you can make ahead of time.

May I introduce you to this tangy Artichoke Dip with Cheddar Cheese?  It’s a no-bake dish (unlike many of the artichoke dips out there), so you won’t need to be fussing over it just as your doorbell starts ringing.  And it improves in flavor if you make it a few hours ahead (or even the day before your event). 

Set it out with some chips, crackers, or raw veggie crudités, and let people serve themselves.  Your guests will rave about it — and assume you went to a lot of trouble to make it. 

In truth, this dip takes mere minutes to whip up, but they don’t have to know that.  What happens in the kitchen stays in the kitchen, right?

Scallops on Artichoke Scoops

This Elegant Dish Is Easy To Prepare Ahead — And Mustard Vinaigrette Makes It Sing

Although artichokes are available in our supermarkets year round, their peak season is spring. In St. Louis, where I live, there are still plenty of prime specimens available in the local markets. So before the season slips away, why not feature artichokes one more time in a special meal?

This dish makes a delicious main course, which is how we usually serve it at the Kitchen Riffs household. It also pairs well with an assertive meat course. So if a 2-inch thick grilled porterhouse or other festive meat is on the menu for your weekend Father’s Day feast, this would be a terrific appetizer.

And once you taste it, this elegant-but-simple dish will become a regular at your house.