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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera Artichoke Pie Recipe 1/2 cup fresh French of other good quality bread crumbs 2 tablespoons olive oil 1 medium onion, chopped 3 or 4 cloves garlic, chopped 3 eggs beaten 1/4 cup milk 1 teaspoon dried basil 1 teaspoon dried dill 1/4 teaspoon salt 1/8 teaspoon cayenne pepper freshly ground pepper 1/4 cup freshly grated romano or parmesan cheese 1 9-12 ounce package frozen artichoke hearts chopped 2 tablespoons parsley Preheat oven to 350 degrees. Saute the onion for a few minutes in a little oil, add the garlic, and saute for another couple of minutes. do not let brown. Oil the bottom and sides of a 9 to 10 inch quiche or pie pan with olive oil. Pour the bread crumbs and shake the pan, then pat and shake the pan a few times to make a crust. Beat the eggs in a large bowl and mix the herbs, salt, pepper and cheese. Pour into prepared pan carefully. Arrange onion mixture and artichokes on top. Bake 30 or 35 minutes until set and lightly browned. Sprinkle with minced parsley. cool and serve at room temperature. Enjoy with our 2009 Sauvignon Blanc.

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