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PARTY ARTICHOKES WITH THREE DIPS
Combine all ingredients; mix well. Makes ¾ cup.
Combine all ingredients; mix well. Makes about 3/4
cup.
Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice.
Refrigerate until ready to serve. Makes about 3/4 cup. FAVORITE DIPS FROM CASTROVILLE 
Mix all ingredients well.
Mix thoroughly. Adjust amounts to your taste.
Melt butter in a small pan. Add curry powder. Bubble gently for a minute or two over low heat to eliminate any bitterness from the curry powder. Cool and add to mayo.
Mix thoroughly.
Combine all ingredients well. (4 servings, 104 calories) Butter Many artichoke lovers prefer melted butter for their artichokes. The more creative among them add just about anything to the butter, particularly a touch of garlic powder, a few drops of lemon juice, minced dried dill, parsley, whatever turns you on. Delicious!
Prepare and cook artichokes as directed for Whole Artichokes
(see Basic Preparation). Brown Canadian bacon slices in skillet. Poach
eggs in boiling, salted water. Spread leaves of artichoke open like flower
petals. Remove center petals and fuzzy centers from artichokes and discard.
Place bacon slices into artichoke centers, covering bottom, and top with
poached eggs. Spoon on Hollandaise Sauce and serve immediately.
Makes about ¾ cup BABY ARTICHOKE CHICKEN SAUTÉ 
Makes 4 servings GRILLED ARTICHOKES (Recipe for 4 artichokes, 8 servings ½ artichoke each)This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping. Ingredients: 4 large artichokes ¼ cup balsamic vinegar ¼ cup water ¼ cup soy sauce 1 T minced ginger ¼ cup olive oil Method:
4 large California artichokes1½ cups chicken broth 1 teaspoon curry powder ¾ teaspoon ground cumin ½ teaspoon garlic salt 1 cup instant couscous ¼ cup currants ½ cup sliced green onion ½ cup toasted slivered almonds, chopped ½ teaspoon grated lemon peel 2 tablespoons lemon juice 2 tablespoons vegetable oil Plain lowfat yogurt, optional Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired. In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous. Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired. Makes 4 generous servings. Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week. Courtesy California Artichoke Advisory Board 
2 medium California artichokes2 tablespoons lemon juice 2 medium onions, sliced thick 2 tablespoons olive oil 1 teaspoon Italian herb seasoning 2 medium tomatoes, sliced 6 ounces mozzarella or Monterey Jack cheese, sliced Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice to prevent discoloration; set aside. Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish. Cover dish with lid or foil. Bake at 375°F for 40 minutes. Makes 4 servings. Courtesy California Artichoke Advisory Board
4 large California artichokes2 cups focaccia or herbed bread crumbs ½ cup grated Parmesan cheese ¼ cup extra virgin olive oil 2 cloves garlic, minced 2 tablespoons chopped Italian parsley 1 tablespoon chopped fresh oregano Salt and pepper Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Cut off top quarter of artichokes; discard. Spread leaves, remove center leaves and fuzzy centers with a spoon and discard. Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. Pour 2 cups boiling water around the artichokes. Cover with lid or foil. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Remove artichokes from baking dish and place on rack; cool to room temperature. Makes 4 servings. Courtesy California Artichoke Advisory Board
8 fresh California baby artichokes1 quart water 1 lemon, juiced 1 carrot, coarsely chopped 1 stalk celery, coarsely chopped 4 peppercorns ½ pound angel hair pasta 3 tablespoons olive oil, divided 3 eggs, beaten 2 cups heavy whipping cream ¼ cup grated Parmesan cheese 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil crushed 1 clove garlic, minced salt and pepper, to taste 1 medium tomato, chopped ½ cup sautéed mixed mushrooms Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible. In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil. Add artichokes and cook until tender, about 7 to 10 minutes. Remove artichokes from liquid and cool. Cook pasta in boiling water until al dente; rinse in cold water and drain. Toss with 1 tablespoon of olive oil; set aside. Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked artichokes, pasta, tomato and sautéed mushrooms. Heat remaining 2 tablespoons olive oil in large skillet. Pour in egg mixture. Cook on one side until golden brown and turn to brown second side. Cut into 4 wedges. Garnish with fresh herbs, as desired. Makes 4 servings. Courtesy California Artichoke Advisory Board
CASANOVA'S APPASSIONATA DIP This is a dish to share with someone special. Get rid of your knives and forks and start the evening with finger food, an artichoke with a delicious dip. 
To prepare artichokes: Wash and trim stem so artichoke stands upright. Cut off top quarter of artichoke; if desired, snip tips off remaining petals with kitchen scissors. Stand prepared artichoke in deep saucepan or pot with 3inches of boiling water. Oil, lemon juice, and seasonings may be added to cooking water, if desired. Cover and boil gently, checking water level occasionally, 25 to 40 minutes depending upon size or until a petal near the center pulls out easily.
BABY ARTICHOKES, HAM & FETTUCCINI 
*For preparation of baby artichokes see the directions and photos under Basic Preparation. You will need about 2 pounds of chokes, approximately 20-24 artichokes. After trimming to hearts, cook in boiling water, flavored with lemon juice & garlic until just tender. Let the chokes cool; cut in half or quarters.
FRENCH FRIED ARTICHOKE HEARTS 
*For preparation of baby artichokes, see the directions and photos under Basic Preparation. Trim to hearts, quarter, and place in water with lemon juice to prevent browning. Drain well before dipping in batter.
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