ARTICHOKE HEARTS, KALAMATA OLIVES AND CAPERS…any way you want them!!

A dear friend, I want to say old friend, but we are not "old" only our friendship is old, came to visit
on New Year's Eve. Of course, I was busy, until the last moment, and had no time to prepare elegant hors d'oeuvres. The dinner I had planned was easy, yet special, but I knew dinner would be delayed as we had a lot of things to share about our lives…we have known each other as children, teenagers, young adults, married couples, and now, widows, all too soon.


 I prepared an old stand-by, a can of artichoke hearts with olives and capers. With that I made a bruschetta-like topping for crostini and threw together a Spinach Dip for some Pumpkin Cranberry Chips I had on hand, arranged it on a bamboo oval tray and we snacked, chatted and sipped champagne. it was wonderful!

My friend remarked on the artichoke concoction..she loved it and wanted the recipe. It is a delicious, and I had forgotten how good it tasted.

The next day, I combined the mixture with some Veganaise for a sandwich spread. Once again it was delicious, transformed.

During our conversation, I learned that she was expecting a visit from a family member who is a vegetarian, and I thought how appropriate this mixture would be for a vegetarian pasta, and my thoughts went on from there.

Bruschetta, sandwich spread, pasta, rice, quinoa, salad topping, stuffing for chicken, sauce for fish, base for shrimp or chicken entree, etc. etc. etc. This simple, old, staple became an answer to a busy person's prayer for delicious and healthy food! With a few variations or additions, it could be used for almost anything except dessert!

So, I am sharing. It is not a new creation, but it's versatility is a new inspiration for me, and I hope you will find it useful, simple, and delicious too!

ARTICHOKE HEARTS, KALAMATA OLIVE AND CAPERS

• 1 can quartered artichoke hearts, chopped
• 1/4 cup Kalamata olives (or green Sicilian olives), chopped
• 2 tablespoons capers
• 2 cloves garlic, minced
• 2 1/2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried herbs such as Italian blend, Herbs de Provence or 2 tablespoons fresh herbs such as basil or oregano
• salt and pepper to taste

Mix all ingredients together. That's it!! Serve with toasted Italian or French Bread rounds or crackers.

Variations:
Add Roasted Red Peppers, Sun-dried Tomatoes, Green or Red Tomatoes, Jalapeños,  etc.

You get it…mushrooms, anything you like!!
Now, add Feta, Parmesan or Gorgonzola and put it on pasta, rice or quinoa…or
on top of a salad…or put it in a sandwich…or mix it with mayonnaise for a spread….or
stuff a chicken breast…or sauce for swordfish or mahi...or add shrimp… the possibilities are almost endless, but I don't think I would like it on ice cream!

Happy and Blessed New Year and Enjoy..
Sola Gina