artichoke puffs / broccoli-cheese mini quiches / cream cheese penguins / olive cheese balls / feta-stuffed artichoke bottoms / stuffed tomatoes
buttery sugar cookies / caramel pecan pie / chocolate macadamia nut pie / chocolate mousse holiday pie / cream puffs / lemon bars / peanut blossoms / perfect chocolate frosting / ultimate chocolate cookies / more cookies
crab and tomato quesadillas / chile relleno casserole / speed lasagna / spinach-mushroom quiche / muchos taquitos
balsamic vinaigrette / grandma marion’s butterhorn rolls / jay’s signature pizza crust / lemon bread / spinach cheese dip / tomato tart
appetizers / brunch / halloween
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FETA-STUFFED ARTICHOKE BOTTOMS

1/2 cup chopped roasted red bell peppers (from a jar)
1/4 cup chopped ripe olives
1/4 cup crumbled feta cheese
1 tablespoon olive oil
1 (13 3/4-ounce) can artichoke bottoms (approximately 15 pieces), drained and patted dry

 reheat broiler. Line a baking sheet with foil. In a medium bowl, combine red peppers, olives, cheese and olive oil. Place artichoke bottoms on prepared pan. Mound 1 1/2 teaspoons cheese mixture on each artichoke. Broil 7 minutes or until golden on top. Transfer artichokes to a platter and serve hot. Makes 15 pieces.
From Daily News July 2004. “Semi-Homemade Cooking” by Sandra Lee. Notes: Use real roasted peppers. Can does NOT contain 15 pieces, but eight. Trader Joe’s artichoke crowns (six in a 12 oz. jar) work well.