Diane Wood's Hot Artichoke Dip

1 14-oz. can artichoke hearts, drained and chopped
1 4-oz. can chopped green chilis
1 c. Parmesan cheese
1 c. mayonnaise
1/2 t. garlic powder
Dried or chopped fresh parsley
Tortilla chips

Mix together the artichokes, chilis, cheese, mayonnaise, and garlic powder. Place in a small casserole. Sprinkle with parsley.

Bake at 350 degrees for 20 minutes. serve warm with tortilla chips.

Makes 3 cups.

Adapted from The Nine Seasons Cookbook, p. 19. 

Kitchen Sink Capellini

1/2 c. sun-dried tomatoes
1 lb. capellini
2 T. olive oil, divided
2 garlic cloves, finely minced
1 28-oz. can diced tomatoes, drained
1 8-oz. can chickpeas, drained and rinsed
1 6-oz. jar marinated artichoke hearts, drained and chopped
1 4-oz. can sliced black olives or kalamata olives
1 T. capers, drained (optional)
1 t. dried basil or 1 T. fresh basil
Salt and freshly ground black pepper
1/4 c. roasted pine nuts (optional)

Place the sun-dried tomatoes in a small heat-proof bowl. Add boiling water to cover and let sit for 10 minutes to soften. Drain and cut into 1/4" strips. Set aside.

Cook the pasta in a large pot of boiling salted water until just tender, about 4 minutes.

Drain the pasta in a colander. Drizzle with 1 T. of the olive oil, toss to coat, and set aside.

In the same pot, heat the remaining oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in both kinds of tomatoes, chickpeas, artichoke hearts, olives, capers (if using), basil, and then salt and pepper to taste. Cook over medium heat until hot, about 5 minutes.

Add the reserved pasta and toss gently to combine and heat through. Sprinkle with the pine nuts, if using, and serve immediately.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 129.

Wish-I-Were-in-Tuscany Chickpea Stew

1 T. olive oil
2 garlic cloves, minced
1/4 c. dry white wine
1/2 t. dried marjoram
2 15-oz. cans chickpeas, drained and rinsed
1 15-oz. can diced white potatoes, drained
1 15-oz. can artichoke hearts, drained and chopped
1 6-oz. jar roasted red bell peppers, drained and chopped
1 T. dehydrated minced onion
1 bay leaf
1-1/4 c. vegetable broth
Salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and marjoram.

Add the chickpeas, potatoes, artichoke hearts, bell peppers, onion, and bay leaf.

Stir in the broth and bring to a boil. Reduce the heat to low, season with salt and pepper to taste, and simmer to develop the flavors, about 10 minutes.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 122.  

Antipasto Chopped Salad

1 small red onion, sliced paper-thin
6 T. apple cider vinegar
1 T. sugar
1-1/2 t. kosher salt, plus more as needed
1 can cannellini beans, drained and rinsed
2 c. cherry tomatoes, halved
1 head radicchio, halved, cored, and sliced into ribbons
2 romaine hearts, trimmed and cut into ribbons
5 radishes, trimmed and sliced paper-thin
5 oz. salami log, peeled and cut into matchsticks (optional)
5 oz. provolone cheese, cut into matchsticks
1 6-oz. jar marinated artichoke hearts
6 T. extra-virgin olive oil
Grated zest of 1 lemon
3 T. freshly squeezed lemon juice
1 t. Dijon mustard
Kosher salt and freshly ground pepper
3 T. finely chopped fresh dill

In a microwave-safe container, combine the onion, vinegar, 3 T. water, sugar, and salt. Microwave for 1 minute, then stir and microwave another minute. Stir in the cannellini beans and let marinate while you prepare the rest of the salad. (Can make ahead by marinating the onion and beans for up to 1 hour; drain and refrigerate.)

Season the tomatoes with salt.

Using a stand or immersion mixer, blend the artichokes, olive oil, lemon zest, lemon juice, and mustard until smooth. Season with salt and pepper to taste. Stir in the dill.

In a large bowl, toss together the radicchio, romaine, tomatoes, radishes, salami, and provolone. Drain the bean mixture, add to lettuces, and toss. Add the dressing, a little at a time, tossing to coat evenly. Serve right away.

Serves 4.

Adapted from Mighty Salads, p. 8.