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Wednesday, Nov 27
All Day Prescribed Burns Planned to Begin Week of October 21st at Calaveras Big Trees State Park
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Sunday, Dec 1
All Day Stevenot Music on the Patio Every Sunday
11:00 AM Town Tours of Columbia State Historic Park Every Weekend!
02:00 PM The Games Afoot
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Posted by: thepinetree on 05/19/2010 11:12 PM Updated by: thepinetree on 05/21/2010 07:11 AM
Expires: 01/01/2015 12:00 AM
:

"Artichoke Spread"~by Jenny Baxter of Jenny's Kitchen

Welcome Readers, I was browsing through my refrigerator recently and spied a jar of marinated artichoke hearts. Oh how I love those tasty Mediterranean morsels! I thought about placing them in a salad or possibly making a dip, but then I discovered a piece of beef tenderloin in my cold case. It was around lunch time and I wanted to make a sandwich, so my creative juices began to flow. I ended up covering my countertop with anything I thought would enhance the flavor of the artichokes and came up with a fabulous spread for my beef sandwich. I knew I just had to share it with you....



Click Above to Visit Jenny's Kitchen And Find Out More About Our Local Chef!


Artichoke Spread

Small jar drained artichoke hearts

¼ cup shredded Parmesan cheese

3 Tablespoons Calaveras Lemon olive oil

Juice form one-half of a lemon

1 toe garlic

1 teaspoon lemon zest

2 Tablespoons pine nuts

Process the above ingredients into the bowl of a food processor until finely chopped. Add 6 large basil leaves and pulse until they are chopped.

Slice open some sourdough crusty rolls. Smear some pesto on one side of the roll and the artichoke spread on the other. Stuff the roll with thinly sliced beef tenderloin. YUMMY!!

This recipe would also be good using a grilled chicken breast.

So the next time you are in the mood for a unique sandwich try this. Or better yet, create your own spread from the items you have in your refrigerator!

Well, it’s thyme to go.

Jenny Baxter

Jenny’s Kitchen



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