Ingredients
8 ounces Greek olives such as cracked green, amfissa black, country olive mix or kalamata, drained
1 (14-ounce) jar artichoke hearts, drained, rinsed and coarsely chopped*
2 roasted red bell peppers, cut into thin strips
1/4 cup Carapelli extra virgin olive oil
6 cloves garlic, sliced lengthwise and cut into thin strips
2 teaspoons grated orange peel
1 teaspoon fresh thyme leaves
4 ounces fresh mozzarella cheese, cubed

Cooking Directions
Preheat oven to 425°F. In shallow baking dish, combine olives, artichokes, roasted bell peppers, olive oil, garlic, orange peel and thyme. Bake 15-20 minutes or until heated through and aromatic. Let olives stand 5 minutes. Stir in mozzarella cheese cubes and serve immediately. Serves 8.

Preparation Time: 5 minutes

Total Time: 30 minutes

Wine Suggestions: Pinot Grigio or Soave



* For those recipes calling for artichoke hearts consumers may prepare fresh if they wish. When selecting artichokes, look for artichokes that feel heavy for their size with compact heads and tightly closed green leaves. Heavily browned artichokes are old, but a little brown at the ends of the leaves (from frost) is fine. If selecting baby artichokes, look for compact heads with soft leaves and soft stalks.

To Prepare and Cook Artichokes:

1. With a sharp knife, cut 1-inch straight across the top of each artichoke, cut off stem; with vegetable peeler, peel stem and reserve.
2. Pull any loose, dark green leaves from the artichoke bottom. Using a kitchen shear, trim thorny tips of leaves. 3. Spread artichoke open; carefully cut around choke with a small knife. Scrape out fuzzy (inedible) center with a spoon and discard.
4. Rinse artichoke. In a large saucepot, heat 1 tablespoon lemon juice and 1-inch of water to boiling. Add artichoke, stem-side down. Return to boiling, reduce heat, cover and simmer for 30-40 minutes or until knife inserted in center of artichoke goes through easily. Drain well.

To eat a whole, cooked artichoke, break off the leaves one by one and draw the base of the leaf through your teeth to remove the soft portion. Discard the remainder of the leaf. The individual leaves may be dipped in melted butter or other sauce for dipping. The inedible or prickly part of the artichoke is discarded (see step 3 above). The tender artichoke heart and meaty bottom may then be eaten or used in recipe applications.

Store unwashed artichokes in a plastic bag in the refrigerator for up to 4 days. Wash just before cooking.

Note: When substituting fresh artichokes for canned or frozen, use 8-10 fresh for every 14-ounces.