During our time in California, artichokes were a family favorite. We usually got them at roadside stands on Highway 1. Our favorite was an old man named Dutch who sold them out of the back of his station wagon. We’d bring them home and steam them whole with lemon and garlic. We all became expert at eating them leaf by leaf scraping the tender flesh with our teeth until we reached the heart. That best part, was relished last. Here is a link to another Artichoke post that features pictures, memories, and a tasty soup recipe.
https://mamadskitchen.net/2014/03/14/memories-of-highway-one-and-artichokes/
Artichokes are available here most of the year and we often get them. The problem is that they have to travel from California and sometimes arrive past their prime. Still we try to enjoy a perfectly steamed edible thistle whenever we can.
There are other ways to experience artichokes. They have come in cans and jars forever. These are convenient and versatile, but they lack the texture and frankly, some of the flavor of fresh. Then there are frozen artichoke hearts. They retain more taste and texture than their canned cousins. Unfortunately, they are not always available. For years, I relied on Trader Joe’s, but haven’t found them there recently. To my surprise, I have found them at Walmart (of all places). They are sold in 12 ounce bags for under $3.00 at certain stores. They are firm, large, and tasty, and they are the cornerstone for today’s recipe. 
I think that this qualifies to be called a salad as it is filled with vegetables and is tossed with a dressing. While many salads are served cold, this one can be served warm or at room temperature as well as chilled, but I think that the flavors are best warm. It is a wonderful accompaniment to grilled proteins and could be a nice addition to a potluck table. Another benefit with this salad is that it can be a meatless main dish thanks to the chickpeas (use the whole can if you are going meatless) and if you want a little more protein, add some crumbled feta cheese.
I used the little bell peppers (Lollipeppers are my current favorite) that can be found in every grocery store along with some crimini mushrooms and red onion. 
These along with the artichoke hearts were seasoned with salt and pepper and tossed with a little olive oil. Within 20 minutes in the oven they were lightly caramelized and tender. 
As I said, this is salad done the easy way so, canned chickpeas, sun dried tomatoes, and olives joined the mix. If you have a Mediterranean olive blend available use that, but kalamata or even green or black olives would work. 
When it comes to a dressing, use your favorite vinaigrette recipe or make it easy on yourself and use a bottled dressing that you love. I used a Mediterranean Dressing and Marinade from Aldi.
I think it has a nice balance of flavor and have used it as a dressing as well as a marinade in various dishes.
All that is left to do is toss the roasted vegetables with the canned/jarred additions. To assure that the vegetables really absorb the dressing, add it while the roasted vegetables are warm. Then serve it, let it stand until dinner is ready, or chill it. This does get more flavorful with time so it can be made ahead and I think it tastes even better the second day
Here is the recipe as I have been making it and as always you are welcome to play with it however you choose.
Hearty and healthy, the perfect salad to accompany grilled proteins.
- 1 Pkg. Frozen Artichoke Hearts 12 oz. package
- 1 Cup Baby Red Bell Pepper Rings About 4-6 peppers, sliced
- 4-6 Ounces Crimini Mushrooms Halved or quartered
- 1 Cup Chopped Red Onion Cut in about 1 inch pieces
- 1 Tbsp. Olive Oil
- 1/2 Cup Sun Dried Tomatoes Oil packed, drained
- 1/3 Cup Kalamata or Mediterranean Olives Halved
- 1 Cup Chickpeas Drained and rinsed
- !/2 Cup Mediterranean Salad Dressing (more as needed) Store bought or homemade
- Salt and Pepper To taste
- 1/2 Cup Feta Cheese, crumbled Optional for garnish.
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Preheat oven to 375 degrees. Line a large baking sheet with foil for easy cleanup and lightly coat with cooking spray. Combine the artichokes (no need to thaw), peppers, mushrooms, and onion in a large bowl. Add the oil to the bowl. Season lightly with salt and pepper and toss to coat. Spread out on the prepared baking sheet. Reserve the bowl and do not wipe it out.
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Roast in oven for 20 minutes or until everything is slightly caramelized and tender.
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While the veggies roast, Combine the chickpeas, sun-dried tomatoes, and olives in the bowl.
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When the vegetables are roasted, add them (and any pan drippings) to the bowl and gently toss to mix. Add the dressing and toss to coat evenly. If needed add more dressing to make it the consistency and flavor that you want.
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Transfer to a serving bowl and add some crumbled Feta Cheese if you desire. Serve warm, chilled, or at room temperature.
Have fun making this recipe to your own liking and I hope you enjoy these edible thistles as much as I do.
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Papa D was left to his own devices as far as meals were concerned. One evening he cooked a pound of pasta to go with the container of 
This dish, and the use of pasta, is popular in many areas of Italy. It can be labeled Neapolitan or Sicilian and is probably claimed by many other regions, but it always seems to use leftover pasta as its base. Techniques can vary, but I like cooking the vegetables first.
and adding the pasta second.
Olive oil is a driving force in this process as is initial high heat. Once the eggs are added along with some cheese, things need to get low and slow. This is a dense dish that takes time to set. This also allows time to enjoy the fragrance that the garlic and other vegetables create.
When the frittata is almost set, it gets crowned with a little more cheese (a hard grating cheese is best. Asiago, Romano or Parmesan are good choices) and heads for the broiler. Lightly golden and ever so slightly crusty it is ready for its close up. A sprinkling of basil or any other available herb gives it a little more color.
This makes a lovely weeknight supper, but it is just as at home for a weekend brunch. The format is easy and lends itself to whatever embellishment you want to add. This served two lavishly and could easily serve more with a salad and some crusty bread added. 
Once it was at a bubble some asiago cheese went in. Th penne was added and everything went into a good-sized casserole.
Nothing like some sliced red onion and sweet pepper rings to add some crunch and color. The pepper rings were discovered in the back of the bottom shelf of the refrigerator. I do not remember why I got them in the first place, but it had to be for something because the jar was half empty; or was it half full? It seems that no part of Mama D’s Kitchen is immune from hoarding or philosophical musings.
