1 ¾ cups graham cracker crumbs
1 stick melted butter

3 (8ounce) packages of cream cheese, at room temperature
2 cups pureed artichoke hearts
3 eggs plus, 1 egg yolk
¼ cup sour cream
1 ½ cups sugar
½ teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all purpose flour
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

Crust: In medium bowl, combine crumbs and melted butter. Press down flat into a 9 inch spring form pan. Set aside.

Filling: Beat cream cheese until smooth. Add artichoke puree, eggs, egg yolk, sour cream and spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours before serving.


2 tsp butter softened
¼ cup fine dry seasoned bread crumbs
¼ cup grated Parmesan cheese (optional, I did not use in festival tasting recipe)

Cheesecake Ingredients:
16 ounces cream cheese softened
1 cup crumbled feta cheese
1 cup sour cream
3 eggs
1 ½ - 2 cups chopped artichoke hearts (fresh preferred, but can use canned)
1 small red bell pepper
1 small green bell pepper
6 green onions, chopped
1 large clove of garlic, crushed
1 tablespoon chopped fresh tarragon (dried can be substituted use 1 tsp)
1 tablespoon chopped fresh basil (dried can be substituted use 1 tsp)
1 tsp salt
½ tsp pepper

Reserved artichoke heart, reserved red bell pepper strips, 6 fresh basil leaves, ¼ cup chopped parsley


Crust: Grease 9 inch spring form pan with the butter. Combine bread crumbs and parmesan cheese in bowl. Add to the buttered pan, rotating and tilting to coat bottom and side of pan with mixture.

Cheesecake: Process the cream cheese in food processor until fluffy. Add feta cheese and sour cream. Process until smooth, scrapping sides of container. Add eggs and beat until smooth.

Chop artichoke hearts, red pepper, bell pepper and green onions (reserve 2 hearts and 4 small stripes of red pepper for garnish) garlic, tarragon, chopped basil, salt and pepper. Pulse until thoroughly blended. Spoon into prepared spring form pan.

Bake at 350 degrees for 55 minutes or until golden brown. Cool at room temperature. Refrigerate covered in pan for at least 2 hours. Remove from pan.

Garnish: Arrange reserved artichoke heart, pepper strips and basil leaves decoratively on top of cheesecake. Serve with toast points or crackers.

Bake in shallow dish at 400 degrees until cheese bubbles. Serve hot. Toast - to go with dip: Sliced French bread (sliced finely), toasted; or English muffin, toasted in oven on both sides, cut into squares. Serve dip on toasts.



1 c. crab meat
1 c. fresh Parmesan cheese
1 c. Hellman's real mayonnaise
8 oz. can artichoke hearts, diced
1 sm. can water chestnuts
4 oz. sour cream or yogurt

Bake in shallow dish at 400 degrees until cheese bubbles. Serve hot. Toast - to go with dip: Sliced French bread (sliced finely), toasted; or English muffin, toasted in oven on both sides, cut into squares. Serve dip on toasts.



4 cups water
1 tbs. lemon juice
1 tbs. oil
4 garlic cloves, crushed
3 lbs. artichokes (3 to 4 medium, trimmed of thorns)
2 cups chicken stock
1 cup half-and-half
1 tsp. ground pepper
1 tsp. salt sprig of fresh thyme or
1 tsp. dried thyme

Bring water to a boil with oil, lemon juice, and two garlic cloves. Add the artichokes and cook 45 minutes. Remove hearts and puree in food processor with some of the stock, remaining garlic, salt, and pepper. Slice 1/2 to 1 cup of the tender end of the leaves into thin strips. Reheat soup with leaves, half-and-half, and thyme.



1 cup fish batter mix
1/4 teaspoon baking powder
1/2 cup water
1/4 cup beer
2 pounds baby artichokes, prepared as directed and quartered*
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese

solid all vegetable shortening for frying, about 1 inch deep Heat shortening to 350 degrees F. Mix together the batter mix, baking powder, water and beer. Dip artichokes in batter mix, then roll in bread crumbs mixed with Parmesan cheese. Fry 2 or 3 minutes or until light golden brown.



6 whole artichoke hearts, preserved in olive oil, coarsely chopped
4 grape leaves in brine, stems removed, rinsed, and coarsely chopped
1/2 cup (3 oz) imported green olives, such as picholine, pitted
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice

Salt and freshly ground black pepper 1 long baguette, sliced diagonally in 1/2" pieces, toasted or grilled Lemon wedges as a garnish You can either cure your own artichokes or buy them already cured. To cure them yourself, pare them to the heart and stew them in a combination of olive oil, water, and lemon juice until tender. Combine them with grape leaves, olives, garlic, and lemon and spread on grilled or toasted bread. Serve with a glass of crisp Sauvignon Blanc.



32 (3 1/4 x 3 1/4-inch) won ton wrappers
1/4 pound (1 cup) Alpine Lace Deli Reduced Fat Cheddar Cheese, shredded
1 (8-ounce) package nonfat cream cheese
1 tablespoon Dijon-style mustard
1/4 to 1/2 teaspoon ground red pepper
1/4 cup chopped red bell pepper
1 (14-ounce) can artichoke hearts, drained, chopped

Heat oven to 350F. Spray 32 mini muffin pan cups with no stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with no stick cooking spray. Set aside. Combine cheese, cream cheese, cayenne pepper and mustard in medium bowl; mix well. Stir in red pepper and artichoke hearts. Spoon about 1 tablespoonful cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with fresh parsley, if desired. Serve warm.



1(10 oz.) can refrigerated pizza crust dough
1 tbsp. olive oil
1 tsp. dried basil
5 garlic cloves, minced
1 (2 1/2 oz.) jar sliced mushrooms, drained
Cracked Pepper (optional)
Cooking Spray
1 (7 oz.) jar roasted red bell peppers,
drained and julienne cut
1 tsp. dried oregano
1 (14 oz.) can artichoke hearts,
drained and coarsely chopped
1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese

Preheat oven to 425F. Unroll pizza crust dough onto a baking sheet coated with cooking spray, and pat dough into a 14 x 10 inch rectangle. Bake at 425F for 5 minutes, and set aside. Heat oil in a nonstick skillet over medium-high heat. Add bell peppers, basil, oregano and garlic; saute 3 minutes. Remove from heat; stir in artichokes and mushrooms. Sprinkle half of cheese over prepared pizza crust, leaving a 1/2 inch border. Spread vegetable mixture evenly over cheese; top with remaining cheese. Sprinkle with cracked pepper if desired. Bake at 425F for 10 minutes or until crust is lightly browned.

For more artichoke recipes & Cooking videos


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