Peak harvesting period for artichokes, a hearty vegetable served in a wide array of recipes, is just around the corner. In celebration, here are three recipes to enjoy while the crop is plentiful.
Artichokes are commonly blended with Mediterranean spices and other vegetables; such is the case in this Frittata Roma. Red peppers, onions, sun-dried tomatoes and smoked sausage mix with artichoke hearts, shredded Wisconsin Provolone and Wisconsin Parmesan to create a colorful and aromatic breakfast dish.
Welcome the lunch hour with a three-cheese Spinach and Artichoke Mac and Cheese recipe from 30 Days, 30 Ways with Macaroni & Cheese. Wisconsin Cheddar, Havarti and Parmesan melt with penne pasta and greens to make a savory entrée. Substitute this month’s featured cheese, Wisconsin Pepato, to add a peppery kick.
And if you are craving a more carnivorous creation, try the Wisconsin Swiss & Bacon Artichoke Onion Dip from Milisa of Miss in the Kitchen. Amongst the Wisconsin Swiss and the bacon, artichokes give substance to this richly flavored dip.