Spinach Artichoke Pizza

5 Tbsp olive oil
3 garlic cloves, finely chopped
3 Tbsp chopped parsley
salt and pepper to taste
2 c chopped spinach
1/2 pint halved cherry tomatoes
1 can quartered artichoke hearts
2 cups shredded mozzarella cheese
freshly grated Parmesan cheese
pizza dough

Shape pizza dough into a large rectangle and place on a baking sheet.

Combine oil, garlic, parsley, salt and pepper. Use 3 Tbsp of oil mixture to spread on prepared dough. Toss remaining oil mixture with spinach, tomatoes and artichokes. Sprinkle cheeses over dough and top with vegetable mixture. Sprinkle a little more Parmesan on top.

Bake in a 450 degree oven for about 20 minutes or until crust is golden brown.

NOTES
Originally from Rachael Ray.
My favorite pizza, easily customizable. I like to add black olives and red onion, and often use tomato slices or skip tomatoes entirely. Often out of laziness I'll use thin slices of mozzarella instead of shredded.

Slow Cook Eggplant and Artichoke

1 medium eggplant (about 1 lb)
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese

Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.

Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.

Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.

NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.

Artichoke-Rosemary Bruschetta

1 (1 lb) loaf French bread, halved horizontally
1 c (4 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese
1 tsp dried crushed rosemary (1 Tbsp fresh)
2/3 c mayonnaise
1 (6-7 oz) jar marinated artichoke hearts, drained, chopped

On ungreased cookie sheet, place bread, but sides up. Bake 10 minutes at 75 degrees.

In medium bowl, mix 1/2 c mozzarella with remaining ingredients. Spread mixture on bread; sprinkle with remaining mozzarella. Bake 15-20 minutes or until cheese is melted.

NOTES
I think this is from Cooking Light.
Untried, but I would probably try subbing yogurt or sour cream for some of the mayo.

Navarin of Spring Vegetables

6 c vegetable stock
4 garlic cloves, minced
1 large bay leaf
12-18 new potatoes, cubed
18 baby carrots
3 small turnips, peeled and wedged
12-18 small boiling onions, peeled
1/2 lb asparagus, trimmed and cut
5 artichoke hearts, quartered
1 tsp dried thyme
1 tsp dried tarragon
1 c green peas
1 Tbsp light miso
salt and pepper to taste

Bring stock to a boil and add garlic, bay leaf, potatoes, carrots, turnips and onions. Lower heat, cover and simmer 15 minutes until veggies are nearly tender. Add asparagus, artichokes, thyme, tarragon and peas; cook 5 minutes more. Remove bay leaf. Stir in miso; add salt and pepper to taste.

NOTES
From a Moosewood Cookbook.
Untried.

Artichoke Heart Soup

1 Tbsp olive oil
1 c onions, thinly sliced
3 garlic cloves, minced or pressed
5 artichoke hearts (1 14-oz can)
1 c chopped tomatoes
2 c peas
8 c soup stock
1 Tbsp fresh lemon juice
1-2 Tbsp basil, chopped (1/2 tsp dried)
1 tsp salt
1/4 tsp black pepper

Saute onions and garlic in oil 5 minutes until lightly browned, stirring occasionally. Meanwhile, cut artichoke hearts into eighths. When onions are golden brown, add artichokes and cook 5 minutes, stirring. Stir in tomatoes and peas; simmer 5 more minutes. Add remaining ingredients. Increase heat to medium high and cook 10 minutes. Serve topped with grated Parmesan or Romano cheese and fresh chopped parsley.

NOTES
I think this is from a Moosewood Cookbook.
Untried.

Spinach Artichoke Dip

1 (10 oz) box frozen cut or chopped spinach, thawed
1 (14 oz) can artichoke hearts, drained and roughly chopped
2-4 cloves garlic minced (to taste)
1/2 c cream cheese
3/4 c sour cream
1 c grated Cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
tortilla chips or sliced French bread

Heat oven to 400 degrees. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine all ingredients. Scrape into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with chips or bread.

NOTES
From Real Simple, adapted.
This is the best basic recipe I've found for this dip, and it's pretty forgiving if you want to play with the amounts of various ingredients.