March 16th is National Artichoke Day.

We love artichokes; both steamed whole artichokes and the hearts themselves, purchased in cans or jars.

If you go to a club store, you can often find a good deal on a large jar of artichoke hearts. When we land a few jars, we go to town with different preparations.

Mini Tip: If you can, buy artichoke hearts that are not marinated (photo #1). Brands vary widely in the quality of the oil and the amount of salt. We’ve bought jars in oversalted marinades that could only be enjoyed by the more-salt-is-better crowd.

So, we’d rather use our own good oil, and salt and seasonings to taste.

A large number of recipes with artichoke hearts involve dips and salads.

For National Artichoke Day, we offer you these 24 other ideas.
 
 
1. ARTICHOKE HEARTS AT BREAKFAST

Artichoke Omelet: Beat the eggs and and season with salt and pepper. As the omelet sets, fill with chopped artichoke hearts and your choice of extras: capers, cheese, herbs and/or mushrooms.

On The Side: Marinated artichokes make a tasty counterpoint to boiled, fried and poached eggs.
 
 
2. ARTICHOKE HEARTS AT LUNCH

Artichoke Galette or Quiche: Here’s a recipe.

Artichoke Grains Bowls: Add plain or marinated artichoke hearts with your other grain bowl favorites.

Artichoke Soup: Heat 1 quart of chicken stock and use an immersion blender (or a stand blender) to blend with 2 cups of chopped artichoke hearts. Add an optional dash of cream, and season with salt and pepper.

Artichoke Pizza: Top your pie with artichoke hearts (plain, not marinated; halved or quartered) and anything else you like, from other veggies to prosciutto (photo #2).

Artichoke & Tuna Salad: Blend 1 can tuna (drained), 1/2 cup finely chopped artichoke hearts, 1/4 cup finely chopped sundried tomatoes, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Serve on a green salad or a sandwich.

Greek Yogurt & Artichokes: Place the artichoke hearts in a food processor, along with thyme or other herb(s) of choice. Add a bit of lemon zest and pulse to your desired consistency. Blend with plain Greek yogurt to taste. (This can also be a tasty spread on crostini/toasts, or used as a sauce on fish or poultry.)
 
 
3. ARTICHOKE HEARTS IN APPETIZERS & SNACKS

Antipasto: Combine marinated artichoke hearts on a platter with bocconcini (mozzarella balls, marinated), olives, pepperoni, prosciutto, provolone and salami.

Artichoke Salsa: Version #1: Combine 1 cup finely chopped artichoke hearts, 1 or 2 large chopped tomatoes, 1/2 chopped red onion, 1 diced jalapeño and 1 minced garlic clove. Season with salt to taste. Version #2: Start with a jar of plain salsa, red or green. Add the chopped artichoke hearts and, if desired, garlic.

Artichoke Crostini: Mix 1 cup softened cream cheese, goat cheese or ricotta with 1/2 cup chopped artichoke hearts and some lemon zest. Serve with a plate of plain crostini (toasts), or pre-spread them.

Artichoke Deviled Eggs: Halve 6 hard-boiled eggs and blend the yolks with 1/2 cup Greek yogurt or mayonnaise, 1 tablespoon Dijon mustard, 1/4 teaspoon salt (more to taste), and 1 pinch cayenne pepper. Spoon the mixture back into the egg whites and top with a snip of chive or parsley.

Artichoke Dip: Thoroughly blend 1 cup sour cream with 1/2 cup finely chopped artichokes, 1/2 cup steamed spinach, 1 teaspoon salt, and 1 tablespoon olive oil.

Artichoke Guacamole: Add 1 cup finely cup chopped artichoke hearts with 1 cup guacamole. Season with salt or pepper (or chile flakes).

Artichoke Hummus: Add to a food processor, 1 can rinsed and drained chickpeas, 1 cup artichoke hearts, 1 teaspoon salt, 1 tablespoon tahini, 1 tablespoon olive oil, and the juice of 1 lemon. Process to desired consistency.

Artichoke Snack Skewers: Cut artichoke hearts in half (or what best fits on the skewers) and pair with cherry or grape tomatoes, mozzarella balls (bocconcini), and anything else you like.
 
 
4. ARTICHOKE HEARTS IN MAIN COURSES

Artichoke Crab Cakes: Preheat the oven to 350°F. Combine 1 pound crab meat, 1 cup chopped artichoke hearts, 1/2 cup mayonnaise, 1 teaspoon salt and 1 teaspoon Old Bay seasoning. Form the mixture into balls and place on a sprayed baking sheet. Bake 12 to 15 minutes until slightly browned and cooked through. Makes 4 servings.

Artichoke Pasta: Cook 1 pound pasta of choice until al dente. Toss with 1 cup warmed chopped artichoke hearts, 1/2 cup freshly-grated parmesan cheese and 1 tablespoon olive oil. Add shredded basil or herbs of choice. Serve with a pepper mill for freshly-ground pepper (photo #3).

Artichoke-Stuffed Chicken Breasts: Preheat the oven to 350°F. Butterfly 2 chicken breasts. Blend in a food processor 1 cup of finely chopped artichoke hearts, 1 teaspoon olive oil, 1 teaspoon or more of chopped herbs (basil, parsley, rosemary, thyme) and salt to taste. Spread the mixture on one side of each breast and fold over. Cook for 35 minutes or until the internal temperature reaches 165°F.

Skewers With Artichokes: Alternate artichoke hearts (whole or halved) with proteins and/or other veggies. Grill.
 
 
5. ARTICHOKE HEART SIDES

Artichoke Gratin: Preheat the oven to 400°F. Place plain (not marinated) artichoke hearts in a baking dish. Top with sliced gruyère cheese and breadcrumbs. Bake until the cheese is melted and the artichokes are warmed through.

Fried Artichoke Hearts: Delicious as a side or an appetizer, with aïoli (garlic mayonnaise). Here’s a recipe.

Artichoke Potatoes: Version #1, stuffed baked potato (photo #5). Version #2: Add artichoke hearts to a pan of roasting potatoes. Version #3: Dice the artichoke hearts and blend into mashed potatoes.

Grilled or Roasted Artichoke Hearts: Brush plain (non-marinated) artichoke hearts with olive oil along with any other vegetables you want to grill or roast. Season with salt, pepper and herbs of choice. Roast for 30–35 minutes at 425°F.

[1] These artichokes are canned and not marinated. They’re the best ones to use in recipes (photo © La Tienda).

[2] Artichoke and bell pepper pizza (photo © Wisconsin Cheese).

[3] Linguine with artichokes (photo © Rossi Pasta [now closed]).

[4] Hot artichoke dip with sundried tomatoes (photo #4). Here’s the recipe. (photo © Mooney Farms).

[5] Artichoke-stuffed baked potato. Here’s the recipe (photo © Bonefish Grill).

[6] Artichoke galette for brunch, lunch or dinner. Here’s the recipe (photo © DeLallo).

Check out these ideas.
 
 
> THE HISTORY OF ARTICHOKES

Green beer has a reputation as cheap stuff, served in pitchers.

After all, why color a good beer green?

Well: Green food color is flavorless and odorless.

So you can color any beer—even fine craft brews—if you want to.

For some St. Patrick’s Day fun, that’s just what we’re going to have with, with our “corned beef and cabbage” lunch:

A corned beef sandwich and a side of coleslaw.
 
 
HOW TO COLOR BEER

You’ll get the brightest green color with the palest (lightest color) beer:

Pale Ale, Pilsner or other Pale Lager, and especially, Wheat Beer (photo #2).

 
How about chips and dip to go with the beer?

Here’s a green ranch dip recipe.

Serve it with potato chips, pretzels, even fries.
 
 
> THE DIFFERENT TYPES OF BEER & THE HISTORY OF BEER

[1] Pale beer + green food color = green beer (photo © Jill Wellington | Pixabay).

[2] How light can beer get? This is Belgian White from Allagash (made deliberately hazy—photo © Burg | NJ).

[1] IPA, the original Partake brew (all photos © Partake Brewing).

[2] Partake brews five styles: Blond, IPA, Pale, Red and Stout. Gose is forthcoming.

[3] IPA, Blonde and Stout.

[4] Our idea of a great party is when nobody gets inebriated.

We made a beer discovery recently that has made us very happy.

We have a pretty narrow palate in beer: We want hops. The hoppier and more citrusy, the better.

That means IPA (India Pale Ale).

When we were offered samples of a non-alcoholic IPA from Partake Brewing, we paused.

Non-alcoholic?

The few brands we’ve tasted over the years have told us to steer clear of N/A beer.

But we love IPA. So why not taste it?

We struck gold. Partake Brewing IPA is a delicious beer with negligible calories and no alcohol*.

There’s plenty of IPA flavor to please us, and it doesn’t taste like a non-alcoholic beer.

In fact, we like it more than some standard IPAs we’ve tasted.

Made with citrusy, zingy and bold, Amarillo, Cascade and Citra hops, Partake Brewing IPA has aroma and palate notes of grapefruit, that we love from these Pacific Northwest hops.

All this aroma and flavor is delivered with just four ingredients: water, barley, hops and yeast.
 
 
A BIG BONUS

To those who aren’t inclined to try a non-alcoholic beer, consider these benefits:

Because there is no alcohol, there are:

 
You can drink an entire six-pack—if that’s your thing—for 60 calories.

Plus, you get no elevated blood alcohol level and no hangover.

Let us twist your arm to have a can with your next burger, pizza, sandwich, sushi, steak, whatever.
 
 
GET YOUR PARTAKE BREWS

Head to DrinkPartake.com.

You can get a sampler—one of each style—for just $18.

Or, order a 24-pack of your favorite style.

Here’s a store locator.
 
 
PARTAKE BREWER

Partake Brewing was founded by Ted Fleming, a Canadian beer lover who could no longer drink alcohol.

His quest was to make craft beer great for non-alcoholic drinkers, creating the taste and authentic experience of craft beer.

Except that no alcohol means it can be enjoyed by all. If you had serve it to me blind, I would not have known it was
alcohol free.

The brewery makes five styles of non-alcoholic beer: Blond, IPA, Pale, Red and Stout. Gose is forthcoming.

“Alcohol Free, Beer Lover Approved” says Partake Brewery. We agree.
 
 
> THE DIFFERENT TYPES OF BEER & THE HISTORY OF BEER
 
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*Federal regulations allow .5% A.B.V., which equates to 1 proof.

If you’re one of the many who bake bread—and many more have gotten into bread-baking during the pandemic—here’s one for your repertoire.

And just in time for St. Patrick’s Day.

It’s a recipe for Irish brown bread: an “everyday” Irish brown bread recipe by Fred B. Dugan for King Arthur Flour.

Traditional Irish brown bread is a blend of whole wheat and white flours, baking soda, salt and buttermilk.

This version adds a bit of enrichment in the form of sugar and butter (or oil).

Slightly sweet with a craggy crumb, the recipe uses Irish-style wholemeal flour (photos #2 and #3), a soft flour coarsely ground from red whole wheat.

It’s King Arthur’s version of the whole grain flours used to bake traditional Irish breads.

It is key, says King Arthur, to use flour that imparts the right flavor and texture.

You can use the Irish-style flour for scones, tea brack (barmbrack) and other Irish baking; as well as in any non-yeast bread recipe calling for wholemeal flour.
 
 
RECIPE: IRISH BROWN BREAD

This recipe produces a dense, complex-tasting loaf of brown bread.

Slather on plenty of rich salted butter (we personally prefer unsalted) and optional marmalade.

Buy some Kerrygold butter, imported from Ireland.

It’s one of the best grass-fed butter brands, made from milk produced by cows that graze on Irish fields and primarily eat grass.

Irish butter is often more flavorful thanks to the grass the cows eat, so it can deliver even more buttery flavor in recipes.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

2. STIR together in a large bowl, the flour, sugar, salt, baking soda and baking powder.

3. MAKE a well in the dry ingredients and pour in the buttermilk and the oil or butter. Stir together until blended; some lumps will remain.

4. TURN the dough out onto a floured board and knead about 10 times, or until it all holds together. Form the dough into a large ball and place it on the prepared baking sheet. Cut a deep cross in the top.

5. BAKE the bread for approximately 40 minutes, or until it tests done (a cake tester or toothpick inserted into the center will come out clean).

6. REMOVE the bread from the oven and cool it on a rack. Enjoy it warm or at room temperature. Serve with sweet butter and a dollop of marmalade, if desired.

7. STORE, well-wrapped, for a couple of days at room temperature; freeze for longer storage.
 
 
> THE HISTORY OF BREAD
 
 
MORE IRISH BREAD RECIPES

 
 
 
________________

*Whole wheat pastry flour will make a moist loaf with fine crumb; Irish-Style Flour, a more traditional open-textured, drier loaf.

[1] Slather traditional Irish brown bread with salted butter: a treat for breakfast, tea time, anytime (photos #1. #2 and #3 © King Arthur Flour).

[2] You’ll need Irish-style wholemeal flour. You can get it from King Arthur Flour.

[3] Irish-style wholemeal flour is used for a number of Irish favorites.

[4] Treat yourself to some Kerrygold Irish butter (photo © Kerrygold).

[5] Keep baking! Bake a traditional Irish soda bread recipe (photo © Hot Bread Kitchen).

You can use whatever ingredients you like to make these St. Patrick’s Day roll-up sandwiches.

These shamrock-shaped sandwiches have no corned beef: they’re turkey and Swiss cheese.

But the fun is arranging the slices in the form of a shamrock, and decorating with a scallion stem and scattered diced scallions.

We do recommend adding at least a bit of green in the form of lettuce, arugula or watercress.
 
 
RECIPE: TURKEY ROLL-UPS FOR ST. PATRICK’S DAY

Substitute any meat and cheese in this recipe.

For a St. Patrick’s Day focus, use corned beef, Irish cheddar and Russian dressing or mustard instead of the cream cheese.

This recipe mixes cream cheese and cranberry sauce as the spread. Turkey and cranberry sauce are a natural pairing, or course. But if you don’t want the cranberry sauce, just leave it out.

This recipe was adapted from Culinary Hill.
 
 
Ingredients For 10 Servings

 
Preparation

1. MIX the cream cheese and cranberry sauce in a small bowl with until thoroughly combined.

2. PLACE a tortilla flat on a cutting board and spread with a thick layer of cream cheese, all the way to the edges. Layer 3 lettuce leaves down the middle of the tortilla.

3. LAYER 2 slices of turkey and 4 pieces of Swiss cheese on top of the lettuce. Top with several slices of tomatoes.

4. ROLL up. Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese holds the roll up together.

5. CONTINUE with the remaining tortillas until all have been assembled. If you won’t be consuming them shortly, Wrap each roll up tightly in plastic wrap and keep in the fridge until serving time. To serve, trim away any unfilled ends away. Slice each tortilla into 8 equal pieces.

6. CREATE the scallion stems and scattered garnish. Cut the white ends from the scallion and reserve for another use. Cut “stem-length” piece for each sandwich, and dice some of the thin to greens into garnish.

7. SERVE: Plate the sandwich pieces in a shamrock arrangement; add the scallion stem and the garnish.
 
 
> THE DIFFERENT TYPES OF SANDWICHES
 
 
> THE HISTORY OF THE SANDWICH

[1] This St. Patrick’s Day sandwich is shamrock-shaped (photo © Atoria’s Family Bakery).

[2] Scallions create the stem of the “shamrock” (photo © Kyocera Cutlery | Facebook).

[3] We find lavash more flavorful than tortillas. These are from Atoria’s Family Bakery, a NIBBLE Top Pick Of The Week (photo © Atoria’s).