Cook ravioli according to package directions.
Meanwhile, heat the 1-1/2 teaspoons of olive oil in a large skillet over medium-high heat. Add tomatoes, artichokes, artichoke marinade, scallions, garlic, salt, and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
Drain pasta well. Transfer to a large bowl and toss with 1/2 teaspoon of olive oil. Add half of the sauce to the ravioli and toss gently to mix. Transfer ravioli to serving plates, pour remaining sauce evenly over ravioli, garnish with Parmesan or Romano cheese and serve.
By Deeli from Richland, WA
Preheat oven to 425 degrees F. Tear two pieces of 18 inch wide aluminum foil into squares to wrap around the one artichoke.
Rinse and drain artichoke, completely cut off the stem, 1 1/2 inch off of the top leaves and discard them. Place artichoke on a plate or in a shallow bowl stem side down, open the leaves just a bit and then use a sharp knife to loosen/open the center leaves.
Squeeze just a tiny bit of lemon over the stem and then squeeze the rest evenly over the leaves so the juice drizzles down into the artichoke. Evenly pour the olive oil over the leaves, place garlic cloves into the small center leaves and sprinkle with salt.
Place artichoke, stem side down, on center of one piece of foil, wrap up completely and tightly over the top of the artichoke and repeat with other foil square.
Place in oven stem side down and bake for 1 1/2 hours.
Remove from oven, cool very slightly and serve with a lemon wedge.
By Deeli from Richland, WA
Combine the chicken pieces and artichoke hearts with the artichoke marinade in a bowl, cover, and refrigerate for 2 hours, turning once.
Preheat oven to 325 degrees F.
Place chicken, artichoke hearts, and artichoke marinade in a baking dish and bake, covered, until chicken juices run clear, about 25 to 35 minutes.
Place chicken, artichokes, and baked artichoke marinade to taste over a bed of fettuccine. Drizzle with lemon juice and sprinkle with finely shredded Parmesan just before serving.
By Deeli from Richland, WA
Slice artichoke hearts crosswise; mix all ingredients. Heat just to boil. Remove bay leaves in cheese cloth just before serving. Serves 6.
By Robin from Washington, IA
First wash your artichokes and apple*.
Once clean, cut the artichokes in half and stick in the stock pot with the water. I filled my stock pot 3/4 full.
Slice the apple and add to the stock pot.
Bring to a boil then cover the pot and lower the heat to a simmer for 3 hours.
After the tea has been simmering for 3 hours, it is ready to drink. Drink hot or cold. I like to pour the tea into jars and keep in the fridge. The tea will be good for about a week, if left in the fridge.
This tea is not only good for you but also quite tasty. The apples help sweeten up the tea. If you must have it sweeter, you could add some honey.
*Note: My homemade produce wash is: 2 Tbsp of vinegar and 2 Tbsp. of salt added to a pot of cool water. Soak fruits and vegetables in it for 5-10 minutes. Then, rinse the produce once before using. It is important to wash your produce, especially if you are not using organic produce because pesticides stick to your fruits and veggies. Even if I splurge for organics, I will still wash my produce before using, to get any dirt or bugs off. The vinegar helps remove any pesticide residue and the salt helps kill any bugs that are hanging out.
Source: This is a popular tea in Viet Nam. A friend of mine, gave me her recipe.
By StellaBell from Manchester, WA 
Put onion and oil in microwave-safe casserole dish. Cook minutes on full power. Put tomato in and cook 3 more minutes. Drain artichokes and rinse. Put in with rest of ingredients. Cook 10 more minutes, stirring once. Season with pepper.
By Robin from Washington, IA
A perfect addition to any brunch or an easy supper for two, this quiche is delicious with a mimosa in the morning or a salad and white wine in the evening. Bake at 350 degrees F for about 60-75 minutes or until thoroughly cooked
By Amy Mahoney
Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms. Combine artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon rind in a medium bowl-stir well.
Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper.
Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside and keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breasts. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon rind to skillet.
Combine cornstarch and lemon juice; stir well. Add to skillet. Bring to a boil; cook, stirring constantly, 1 minute. Return chicken to skillet. Cover and simmer 2 minutes or until thoroughly heated. Spoon sauce over chicken. Top with chives and serve with noodles, rice or pasta of your choice. Sliced polenta is also very good with this.
Makes 8 servings.
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Using Artichokes