Oh, I thought you were talking about fesh artichokes. Maybe this will work for you once you can add a few things back into your diet. Bruschetta INGREDIENTS: 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped 2/3 cup grated Parmesan cheese 1/3 cup finely chopped red onion 2/3 cup diced roma tomatoes 5 tablespoons mayonnaise ½ c frozen chopped spinach, well drained 1/2 c finely chopped shrimp (optional) Parsley flakes 1 French baguette, cut diagonally into 1/3 inch thick slices ________________________________________ DIRECTIONS: Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, Parmesan cheese, red onion, tomatoes, mayonnaise, spinach and shrimp. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Sprinkle with parsley. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. This one is definitely not low fat, but it's really good! LOL Scaloppine Di Pollo Lemon Butter Sauce: 1/4 c lemon juice 2 T white wine 1/4 c heavy cream 1/2 c butter Chicken & Pasta: 3\-4 3 oz chicken breasts, pounded thin Oil & butter for sautéing chicken 1/3 c flour, seasoned with salt & pepper for dredging 4 oz pancetta, cooked & chopped 8 oz fresh mushrooms, sliced 6 oz artichoke hearts, sliced 1 T capers 1/2 lb angel hair pasta, cooked Chopped parsley for garnish To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one\-third. Add cream and simmer until mixture thickens (3\-4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan. Place cooked pasta on each plate. Add butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce. This recipe is based on a recipe believed to be from Macaroni Grill restaurant. Written here as I made it, itÂs very good. Linda

Thank you dcarch, but I'm afraid that at present most of your accompaniments are still taboo for me on this diet I'm on: no tomato, red pepper, onion, crêpes, peas ...so it's not easy to make the frozen artichoke hearts into a delectable dish. Your presentation looks good though and I like the tomato puré, which I'll probably be able to try at a later date. SharonCb

The jared liquid can be a bit ick...no mater the brand. Oil or water. The hearts are tender. The quartered ones can have some tough leaves. DH loves them. We always have them in the pantry and a recent brand is the quartered ones in a 32oz jar. Once opened we go through them quickly. Snack, pizza topping, charcuterie plate, breakfast egg tarts, chicken salads, etc...used for a couple weeks then take a break from them...then open another jar a month or so later. Our recent brand is in water with a 1/2 inch oil slick on top. And some gray dead herb blend that does not really add much so i rinse in water, then some vinegar/water again to get the bland stuff/ick oil off. -as a pre-teen DH would spend his weeding/mowing chore money on little jars of artichoke hearts instead of the usual candy bars. He has always been more savory than sweet... : ) So, this thread post inspired his birthday dinner last week...(thanks for that!) When we lived in the city, our corner Italian market had artichoke pies on the weekends and smoked their mozzarella right out on the sidewalk... On Sundays DH would walk the pup and pick up the sunday NYTimes and get some easy Italian treats...bread, artichoke pie, mozz... Never thought to try and duplicate but i did better.... A basic quiche idea with a potato base, finely chopped artichoke hearts, then onion, gruyere, spinach, chives and more artichoke hearts and a panko/parmesan/garlic crust. 3 eggs whipped with a bit of greek yogurt. He sobbed for a second, so touched, lol. He would have appreciated a sweet pie, but liked this so much better. (i hid it in the oven behind a light meal of salmon over sprouted grain...)...he always looks to see what is for dinner from the scent in the home coming up the stairs... I do like the frozen baby chokes as they have a fresher flavor but can get pricey... On freezing? I have frozen pizzas that use them as a topping as well as olives... One would think it would be similar to freezing jared pickles and weird, but i did not see an problem with it... maybe just fine...

Chicken Florentine Artichoke Bake Ingredients 8 oz. dried bow tie pasta  1 small onion, chopped  1 Tbsp. butter  2 eggs  1-1/4 cups milk  1 tsp. dried Italian seasoning  1/4 to 1/2 tsp. crushed red pepper (optional)  2 cups chopped cooked chicken  2 cups shredded Monterey Jack cheese (8 oz.)  1 14-oz. can artichoke hearts, drained and quartered  1 10-oz. pkg. frozen chopped spinach, thawed and well drained  1/2 cup oil-packed dried tomatoes, drained and chopped  1/4 cup grated Parmesan cheese  1/2 cup soft bread crumbs  1/2 tsp. paprika  1 Tbsp. butter, melted Directions 1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside. 2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole. 3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings. ......................................................... SWEET PEA AND ARTICHOKE LASAGNA For a quick defrost, microwave the veggies in bowls for one to two minutes on high. 2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped 1 1/2 cups whipping cream, divided 1/4 cup (packed) chopped fresh basil leaves 2 (15-ounce) containers whole-milk ricotta cheese 1 1-pound bag frozen petite peas, thawed 3/4 cup grated Parmesan cheese 2 large eggs 1 teaspoon salt 1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles) 4 cups coarsely grated mozzarella cheese (about 1 pound) Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella. Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges. Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving. ........................................................... Chicken and Artichoke Casserole 3 lb (approx.) boiler-fryer, cut up 1/2 tsp white pepper 1/2 tsp paprika 1 tbs butter 1/2 cup rich chicken broth 3 tbs sherry 1/2 tsp dried tarragon 1 can mushrooms 2 tbs (heaping) quick-cooking tapioca 2 jars marinated artichoke hearts Salt to taste Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 tbs butter. Place mushrooms and drained artichoke hearts in bottom of crock pot. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crockpot and turn to Low heat setting. Cook for 7-8 hours OR cook on High for 5 hours.