• 2 cans Fanci Food® Artichoke Bottoms, drained
• 1 can tiny shrimp
• 2 tsp capers, minced
• 2 Tbsp mayonnaise
• Juice of 1 lemon
• 1 Tbsp minced fresh parsley
• 1 small stalk celery, minced
• 1 tsp Cajun seasoning
• Salt and freshly ground black pepper
• 1/4 cup breadcrumbs
• 2 cups mixed baby greens
• 1 Tbsp Fanci Food® Red Wine Vinegar
• 2 Tbsp extra virgin olive oil
• 10 to 12 Holland rusk or melba toasts

Spoon 3 heaping tablespoons of the shrimp mixture onto each artichoke bottom. Top with a tablespoon of the breadcrumbs and broil until the bread is lightly browned. In a small bowl, toss the greens with the oil and vinegar and a pinch of salt and pepper.

Place each finished artichoke in the center of the Holland Rusk and serve.

Serves 10-12

• 2 14oz boxes cheese tortellini
• 3 cups baby spinach
• 2 cans Fanci Food® Artichoke Heart Quarters, drained
• 2 Tbsp Fanci Food® Red Wine Vinegar
• 1/4 cup extra virgin olive oil
• 1 Tbsp fresh thyme, minced
• 1 small red onion, small dice
• 1 can baby carrots, sliced
• 1 jar roasted bell peppers, drained and diced
• 1 clove fresh garlic minced
• Salt and freshly ground black pepper

In a large bowl, lightly toss the remaining ingredients. Add the cooked pasta and toss to incorporate.

Taste for seasoning and add salt and pepper as needed. Serve in a large bowl or in lettuce leaves on individual salad plates.

Serves 8

• 2 14 oz can Fanci Food® quartered artichoke hearts, drained
• 1 10oz box frozen spinach, thawed
• 3 Tbsp butter
• 1 small yellow onion, minced
• 2 large cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated mozzarella cheese
• 1/3 cup sour cream
• 1 pinch ground nutmeg
• 1 tsp cayenne pepper (optional)
• 1/4 cup grated Parmesan cheese
• Freshly ground black pepper to taste

Squeeze as much water out of the spinach as possible, reserve the spinach and discard the liquid. Pulse the drained artichokes and spinach eight to ten times in a food processor, or until coarsely chopped. Add the artichoke and spinach mixture to the cream mixture. Season with salt, pepper, nutmeg and cayenne if desired. Stir well until the dip is thoroughly mixed.

Spoon the artichoke mixture into the casserole dish and microwave for two to three minutes. Now, place it under the broiler until the top is bubbly (approximately 1-2 minutes). Serve warm with crackers, pita bread, tortilla chips, or crudités.

• ¼ cup Fanci Food® white cooking wine
• 8 Fanci Food® large artichoke hearts, quartered
• 3 Tbsp capers
• 2 Tbsp olive oil
• ½ cup thinly sliced white mushrooms
• 1 lemon, juiced (about 1/4 cup)
• 6 Tbsp unsalted butter
• 4 fresh tilapia fillets, 4 to 6 oz each
• ½ cup water, vegetable broth, or fish stock
• 1 Tbsp fresh thyme leaves, minced
• 2 Tbsp shallots, minced
• Sea Salt and freshly ground black pepper

2.  Add butter to bottom of a large skillet, and sprinkle shallots on top of the butter.  Season each fillet with a little salt and pepper and place each onto the shallots.  Carefully ladle the hot artichoke mixture over the fish.  Place over a low heat and bring to a poach.  Cover and allow to cook for five to seven minutes, or until the fish flakes easily. 

3.  Remove fillets to a plate and return pan to the stove.  Increase heat to medium-high and reduce the remaining liquid to form a sauce.  Spoon sauce over fish. Serve with mixed vegetables, and Fanci Food® Wild Rice, if desired.

• 6 salmon fillets about 6 ounces each
• 4 ounces cream cheese
• 4 ounces Parmesan cheese
• 4 ounces Havarti cheese
• ¼ cup butter or margarine
• ¼ cup chopped shallots
• 1 lemon
• 1 cup Fanci Food® White Cooking Wine
• Pepper to taste
• 1 tablespoon chopped dill

Marinate the salmon in the Fanci Food® White Cooking Wine and the juice from one lemon for 15 minutes.

Form a pocket in the length of the salmon fillet. Combine the three different types of cheese and stuff each fillet with an equal amount. Brown chopped shallots in a pan with butter and then add to the bottom of a baking dish. Lay stuffed salmon fillets on top of shallots and place in a 350 degree oven for about 20 minutes, or until salmon is done and flaky.

Serve using chopped dill as a garnish, with Fanci Food® Wild Rice, and your favorite vegetable.