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Showing: Artichoke and Crab Spread - Tamra's Lemon Artichoke Pesto

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Artichoke and Crab Spread

Submitted by: Joanne

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

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Cascadia Fideua

Submitted by: Rainierp

Living In: Seattle, Washington, USA

Bursting with flavors of saffron and an onion-tomato sofrito, this broken noodle dish is a great base for adding your choice of meats and seafood.

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Cheesy Artichoke Dip by Jean Carper

Submitted by: USA WEEKEND columnist Jean Carper

Here's an easy, lower-fat version of warm artichoke-cheese dip. In new research, artichoke hearts tested surprisingly high in antioxidant activity -- even more per cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-free cottage cheese helps keep the fat and calorie counts down.

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Scrumptious Spring Soup

Submitted by: alfrescoacsi

Home Town: Reston, Virginia, USA

A gorgeously green soup of green peas, fava beans, artichoke, and asparagus served piping hot topped with savory homemade croutons and grated Parmesan cheese.

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Special Spring Vegetable Mix

Submitted by: USA WEEKEND columnist Pam Anderson

Fresh asparagus, tiny pearl onions, carrots, and snow peas, are the basis for this yummy Spring-inspired vegetable dish.

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Tamra's Lemon Artichoke Pesto

Submitted by: TAMRAKAT

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

Chopped artichoke hearts mingle with garlic, lemon juice, walnuts, cilantro, cayenne, and Parmesan. It's great on rotelle pasta or as an appetizer on mini toasts.