Tuscan White Bean Artichoke Soup

Makes 4 servings

2 tablespoons olive oil  
1/2 cup chopped onion
1/2 cup chopped carrot
4 cloves garlic, chopped
1 cup Chopped Artichoke Hearts, fresh frozen or canned
2 teaspoons dried basil
1/8 teaspoon hot pepper flakes
1 cup potatoes, peeled and chopped
3 cups vegetable broth
14 oz stewed tomatoes
1 can cannellini beans, drained and rinsed
3 links Italian Sausage, pre-cooked and sliced
2 cups greens such as chard or spinach, washed, dried and chopped
Fresh ground black pepper to taste

Pre heat a large soup or sauce-pot to a medium heat. Add olive oil. Add the onion, carrot, garlic,
hot pepper flakes and cook, stirring, for 2-3 minutes until the vegetables are tender, do not brown.
Add the potato, artichokes, sausage, stewed tomatoes, juice from can of beans and broth. Bring to
a boil then lower to a simmer, cover and cook about 30 minutes. Puree the beans and add to pot of
soup. Addyou’re your greens and cook until wilted, about 1-2 minutes. Add pepper to taste, serve
with grated Parmesan cheese.
          Tomato Artichoke Rice Salad

1 jar (6 oz.) marinated artichoke hearts
2 Tbsp. lemon juice
1 tsp. finely chopped garlic
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked, cold rice
1 1/2 lbs. (3 large) fresh tomatoes , seeded, diced and drained
1 cup finely chopped red onion
1 can (5 3/4 oz.) pitted whole black olives, drained and cut in quarters
1/4 cup chopped parsley  

Drain artichoke hearts, reserving marinade. Roughly slice artichoke
hearts lengthwise; reserve. Combine lemon juice, garlic, salt and
pepper. Beat in reserved marinade. Gently combine dressing with rice,
artichoke hearts and remaining ingredients.
     Artichoke Hearts and Tomato Salad

4 ripe, medium tomatoes
8 canned artichoke hearts
½ cup vegetable oil
1/8 cup wine vinegar or white vinegar
1 garlic clove, pressed
1 T fresh tarragon
1 T fresh basil
salt and pepper to taste

Cut each tomato into 6 wedges and each artichoke heart into halves.
Blend the rest of the ingredients, pour over the vegetables, and toss.
Chill for 20 minutes. Serve as a side salad or as a pita sandwich.
YIELDS: 4 servings
Artichoke Recipes
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