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Want to see what other Summer Vegetable recipes were made during the swap? Here is the link to the Summer Vegetable Recipe Swap Roundup



This week's recipe swap theme was Summer Vegetables. I lucked out and got Big Grandma's Stuffed Artichokes from my friend Melissa. I love artichokes and was excited to try this recipe.





I only made one artichoke because, as you know, SP isn't a fan. I also left out the raisins because I don't like them. I really wanted to love this recipe but it was a little dry. I'm used to dipping artichoke leaves in butter, so maybe that's why. I've looked at other stuffed artichoke recipes online that call for ricotta cheese or egg in the filling and I think that would help a lot.



Big Grandma's Stuffed Artichokes

I Was Born to Cook



4 large artichokes

2 cups bread crumbs

1 cup grated Parmesan or pecorino romano cheese

1 cup raisins (red or white)

1/2 cup pine nuts

Olive oil

Salt and pepper to taste



Using a sharp knife, cut the top of the choke to level it. Cut stem off. Peel stem and reserve to put in pot when cooking artichoke. With kitchen scissors, cut the sharp edges off the leaves.



Mix Parmesan cheese, raisins, pine nuts and bread crumbs with some pepper. Spread the leaves on the chokes and stuff with mix. One way to do this: stand the choke in a separate soup bowl and hollow out the center where the thorny leaves are. Put a very generous amount of the mixture on the center cavity, spread the leaves and push the mixture into the leaf area.



Using a pot tall enough to cover the chokes, place the chokes in, fill with water and some olive oil to cover the bottom of the leaves (about a third of the way up the artichoke). Drizzle some additional oil on top of each choke.



Bring water to a boil, then reduce to a simmer. Cover the pot and steam the chokes for approximately one hour. Pull a leaf and taste for tenderness. If you like it more tender, steam longer. Serve immediately.

I love artichokes. I've always liked them but I developed a serious craving for them when I was pregnant that still hasn't gone away. When I saw the Pioneer Woman's recipe for Spaghetti with Artichoke Hearts and Tomatoes I knew I'd love it.





It was easy to make and absolutely delicious. I added 4 large mushrooms, cut into quarters, since SP isn't a big artichoke fan.



Spaghetti with Artichokes Hearts and Tomatoes

Modified from Pioneer Woman



2 Tablespoons Olive Oil

2 Tablespoons Butter

3 cloves Garlic, Minced

1/2 whole Medium Onion, Finely Diced

4 large muys

1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained

1 can Diced Tomatoes With Juice (14.5 Oz.)

1 cup Heavy Cream

1/2 cup Chicken Broth (More As Needed)

1/2 teaspoon Nutmeg

Salt And Pepper, to taste

1 pound Thin Spaghetti

1 cup Parmesan Cheese, Freshly Grated

2 Tablespoons Fresh Chives (or Other Herbs) Chopped



Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

I originally saw this recipe for Rustic Chicken on my friend Colleen's blog. It sounded great, but I never have luck with crockpot meals so I decided to improvise.





My version of the recipe is below. I loved it and even SP said it was delicious. If I remember correctly (I made this quite awhile ago) it was easy to make and a one-pot meal if you don't count the rice I served it over. Defintely a make-again meal.



Rustic Chicken

Modified from Sweat Tea in Texas




6 slices of bacon, chopped

1 onion, chopped

8 ounces fresh mushrooms, sliced

1 1/2 pounds chicken breasts cut in 1 inch strips

1 15 ounce can diced tomatoes, drained


1 15 ounce can artichoke hearts, quartered


1 packet dry chicken gravy mix


1/4 cup white wine

2 tablespoons Dijon mustard

1/2 cup stuffed green olives



Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and let drain on paper towels. Turn the heat to medium-high and add the onion. Cook until tender, then add the mushrooms. Push the mushrooms and onions to the side and add the chicken. Cook until the chicken browns, then mix together and add the rest of the ingredients. Cook until the chicken is fully cooked and the ingredients have had a chance to meld. Serve over pasta or rice.