Chicken Artichoke Pita Sandwich

4 Pita Breads

2 Chicken Breasts, thinly sliced

1/2 cup Artichoke Pesto, recipe to follow

2 Avocados, thinly sliced

Salt and Pepper, to taste

Artichoke Pesto

1 14oz can Artichoke Hearts, drained

Zest and Juice of 1 Lemon

2 Garlic Cloves

2 tablespoons Pine Nuts

1/4 cup Fresh Cilantro

1/8 cup Olive Oil

1/8 cup Extra Virgin Olive Oil

Pinch of Cayenne

Salt, Pepper, to taste

In a food processor, blend all of the ingredients.  Serve with bread, chips, and fresh vegetables.

To arrange the sandwich:  One pita bread, generous scoop of the artichoke pesto, few slices of chicken and avocados.  Season with salt and pepper, enjoy!

Serves 4

*One of the ways of using left over chicken.  Rotisserie chicken goes well too.

Artichoke-Lemon Dip

1 14oz can Artichoke Hearts, drained

Zest and Juice of 1 Lemon

2 Garlic Cloves

2 tablespoons Pine Nuts

1/4 cup Fresh Cilantro

1/8 cup Olive Oil

1/8 cup Extra Virgin Olive Oil

Pinch of Cayenne

Salt, Pepper, to taste

In a food processor, blend all of the ingredients.  Serve with bread, chips, and fresh vegetables.

Serves 6-8

Artichoke Pesto Pasta

1 14 oz can Artichoke Hearts, drained

1/4 cup Roasted Garlic Oil, with garlic cloves
2 tablespoons Pine Nuts

2 tablespoons Lime Juice

1/4 cup Cilantro, chopped

Salt, Pepper to taste

Blend all the ingredients together in the food processor. Set aside until ready to use. Can be made a day ahead.

Cook one package of Penne Pasta according to directions.  Toss hot pasta with Artichoke Pesto.

Enjoy!!!

Serves 4-5

Pasta Salad with Grilled Artichoke Hearts

1/2 pound Orecchiette Pasta

1 16oz jar Artichoke Hearts, drained

1/2 cup Black Olives, drained and sliced

1/4 cup Capers, drained

2 Garlic Cloves, chopped

1/2 cup Italian Parsley, chopped

2 tablespoons Dijon Mustard

2 tablespoons Champagne Vinaigrette

1/4 cup Extra Virgin Olive Oil plus one tablespoon

Salt, Pepper to taste

Cook pasta according to directions on the package.

Preheat grill to 450 degrees F. Cut artichoke hearts in half. Season with salt and pepper, and brush with olive oil. Grill the hearts for 4-5 minutes, until they have nice grill marks.

Place pasta and all the vegetables in a large bowl.

In a small bowl combine Dijon mustard, champagne vinaigrette, olive oil, salt and pepper.  Whisk until it's all incorporated.

Pour dressing over pasta and vegetables and toss it all together.

Serves 5-6

*Perfect dish to take with you to the lake or picnic since it's oil base dressing...