• 1 bag (12 oz) Green Giant broccoli & cheese sauce
• 1 container (8 oz) chive and onion cream cheese spread
• 1 cup freshly shredded Parmesan cheese
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup milk
• 1 can (14 oz) artichoke hearts, drained, coarsely chopped
• 1/4 cup roasted red bell peppers (from a jar), drained, chopped
• 1/4 teaspoon ground red pepper (cayenne)
• 1 loaf (16 inch) baguette French bread, cut into 1/4-inch slices

Broccoli Artichoke Dip

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• 1/2 cup butter
• 2 bunches green onions, chopped
• 3 ribs celery, chopped
• 3 cloves garlic, pressed
• 2 14 oz. cans artichoke hearts, washed, drained and cut
• 3 tablespoons flour
• 1 1/2 to 2 quarts chicken stock
• cayenne to taste (we like 1 teaspoon)
• 1 teaspoon salt
• 1/2 teaspoon fennel seed
• 1/2 teaspoon fresh thyme
• 1 cup parsley, chopped
• 1 quart Louisiana oysters, chopped (reserve liquid)

Oyster and Artichoke Soup

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•  4 (6 oz.) sirloin strip steaks
• 1 tablespoon Montreal Steak seasoning
• 4 tablespoons olive oil
• 1 yellow onion, diced
• 3 Red Bliss potatoes (about ½ lbs diced in ½” cubes)
• 1 green bell pepper cored, seeded, and thinly sliced
• 1 cup sliced cremini mushrooms
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 4 cloves garlic, peeled, thinly sliced
• 2 tablespoons capers
• 1 (14.5 oz.) can diced tomatoes with basil
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 3 sprigs fresh lemon thyme, optional
• 1/8 teaspoon red pepper flakes
• Salt and black pepper

Skillet Steak alla Pizziaolae

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Cheesy Bread Crumb Topping

• 1/2 cup dry bread crumbs
• 2 tablespoons chopped parsley
• 1 tablespoon butter, melted
• 2 tablespoons olive oil
• 1/4 cup grated Grana Padano or Parmesan Cheese

Crabmeat Gratin

• 1 tablespoon butter, plus more for buttering dishes
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 (14-ounce) can artichoke hearts (or 2 fresh artichoke bottoms, cooked until tender), diced
• 1 garlic clove, minced
• 2 tablespoons flour
• 1 tablespoon sherry or brandy, optional
• 3/4 cup milk
• 1/2 cup cream
• Hot sauce to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon minced fresh tarragon
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon olive oil
• 1/4 pound button mushrooms, thinly sliced
• 1 pound best-quality cooked crabmeat (lump, jumbo lump, or a combination of lump and claw)
• 1/4 cup finely chopped scallions

Susan Spicer's Crabmeat Gratin

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• 1 14 ounce can of artichoke hearts
• ​1/2 red bell pepper, roasted and thinly sliced
• ​1/4 inch think slice of Prosciutto, cut into thin slivers
• ​1/2 cup chicken broth
• ​1 large garlic clove
• ​1 tablespoon fresh lemon juice
• ​1 teaspoon freshly ground pepper
• ​2 teaspoons Worcestershire sauce
• ​1/4 teaspoon hot sauce (crystal, Louisiana are always good choices)
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne
• 2 tablespoons unsalted butter, cold and cut into bits
• 1/2 lb small shrimp
• 3 scallions (green onions)
• crusty bread and lemon wedges for garnish

Shrimp And Artichokes in Herbed Butter Sauce

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• 1/2 cup butter
• 2 bunches green onions chopped
• 3 ribs celery chopped
• 3 cloves garlic pressed
• 2 (14 oz) cans artichoke hearts, washed and drained
• 3 tablespoons flour
• 1 to 1½ qts chicken stock
• Cayenne Pepper to taste
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 1/2  teaspoon fresh thyme
• 1 qt oysters drained and chopped (reserve liquid)
• 1/3 cup sherry
• 1 cup half and half
• 1 cup milk

Oyster and Artichoke Soup

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•  1 Muffaletta Bread
• Cousins Spinach Vinaigrette
• Shredded Parmesan cheese
• 1 lb. ham, sliced
• 1 1/2 grated Mozzarella cheese
• 16oz jar artichoke hearts (not marinated), chopped
• 4 oz Kalamata olives
• 4 oz black olives
• 1/2 to 1 cup Feta cheese

Greek Muffaletta

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• 1/2 cup (1 stick) salt butter
• 10 cooked artichoke hearts
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons lemon juice
• 1 tablespoon green pepper, finely chopped
• 1 lb large shrimp, fresh, peeled, deveined
• 1/8 teaspoon paprika

Shrimp and Artichoke Hearts

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• 1/2 cup grated parmesan cheese
• 1/2 cup mozzarella cheese, in 1/4" - 1/2" chunks
• 1 package frozen spinach, thawed and squeezed dry
• 14 oz can of artichoke hearts, chopped
• 2 teaspoons minced garlic
• 1/2 cup sour cream
• 1/2 cup mayonnaise

Spinach and Artichoke Dip

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