Good Ideas: A Jar of Artichokes

Interesting factoid:

When I was in high school I used to keep jars of marinated artichokes and cans of caponata in my locker.
I was always a little strange, and always food obsessed.

Not much has changed.

On a recent weeknight, I had nothing in the house.....a rarity for me.

Open the cabinet: a few cans of chickpeas, cannellini beans and jars of artichokes. I always have pasta, but don't want that for lunch....I was even out of tuna!

Who am I? I've been so lazy lately with my cooking. End of summer blues.

Smitten Kitchen and that trusty jar of artichokes to the rescue.
I saw someone posted this on instagram and I knew it was lunch.

It's so easy and SO GOOD, I promise you will be addicted.

I did not add the cheese (only because I forgot).....

You're gonna love this one.

Here's how:

3 tablespoons olive oil
4 garlic cloves, peeled and thinly sliced
salt and red pepper flakes
1 15-ounce cannellini beans, drained and rinsed
alf a 14-ounce can or jar of artichoke hearts, drained, chopped
1/4 cup chopped flat-leaf parsley
Grated parmesan or pecorino romano

Heat oil, garlic, and a pinch of the red pepper flakes. Cook only a minute or 2.

Add in beans and artichokes and heat about 2 minutes. Season with salt & pepper.

Add fresh parsley at the end.

Spoon over toasted bread and drizzle more good olive oil on top.

Cheese optional....but probably better.

Story #2:

My friend called last minute, she was in my neighborhood, sans kids and husband, could we have dinner?
I said come on over, we are having a simple pasta.

I needed to put out an appetizer so we could have wine on the patio, but again, Sunday night, not a lot to choose from last minute.

This was not only a life saver, but DELICIOUS. (I have decided I am best at cooking with leftovers and things I have in the house without a plan).

Artichoke Pesto Dip:

2 jars of artichokes (I used artichokes in brine, not marinated, but use what you have), drained
1 heaping tablespoon of pesto
1 tbsp fresh lemon juice

Whiz everything in a mini chopper or food processor.

Drizzle the top with good olive oil and garnish with basil leaves.
Serve with homemade pita chips.

The next day, I made a tomato tart with the leftover spread.....spreading it on the bottom of defrosted puff pastry with creme fraiche and Dijon mustard.

Heirloom tomato slices on top, kosher salt & pepper. Bake for 30 minutes at 425F. FANTASTIC!

Thanks artichokes!

Stock up your larder (does anyone say that anymore?) with jars or cans of beans and artichokes. Like money in the bank.

Happy cooking!