Artichoke Heart and Red Pepper Salad

I adore artichokes. I like them stuffed, and plain and I like the hearts in recipes or pickled or in salads.

In this case the artichoke hearts are totally the star of the show. The lemon juice adds brightness, the olive oil adds richness, and the Italian seasoning adds .... well, seasoning.

This isn't as tart or as oily as marinated artichoke hearts, but it's got some of the same flavors. If you prefer a more tart, pickled flavor, add more lemon until it suits your taste.

You can use this on its own as a pre-dinner nibble, a side dish, or on a salad. Or, if you're me, a snack.

Melissa's Produce sent me several of their seasonings along with a cookbook that I'll be reviewing later. I wasn't required to write about the seasonings or other items they sent. The seasonings come in grinder containers and include salt along with herbs and spices. I thought the Italian one would be a good choice with these artichokes.

If you don't have exactly this seasoning, use your favorite Italian blend along with some salt. No seasoning blend? I've made similar salads with just dried oregano.

Artichoke Heart and Red Pepper Salad

1 tablespoon olive oil (plus more as needed)
1 12-ounce package frozen artichoke hearts, halved or quartered
1 red bell pepper, cored, seeded, and cut into bite-size pieces
1 teaspoon Melissa's Organic Italian Seasoning
2 teaspoons lemon juice

Heat the olive oil in a saute pan.

Add the artichoke hearts, bell pepper, and seasoning. Cook, stirring or flipping as needed, until the peppers are cooked but still crisp and the artichokes are browned in spots.

Add the lemon juice and stir. Cook for a few seconds more then remove it from the heat.

Taste for seasoning and add more lemon juice or a pinch of salt, if needed

This can be served hot, warm, or cold. If you like, you can drizzle it with more olive oil and lemon juice before serving.

One-Pot Chicken and Artichokes

Don't you love one-pot meals? I certainly don't mind making a mess in the kitchen, but when it's time to clean up and I see a multitude of pots, pans, bowls, measure cups ... that's when cooking isn't quite as much fun.

This is truly a one-pot meal, and you don't need much else - a cutting board and a few measuring utensils. And if you're confident in the kitchen, you can certainly eyeball the measurements and adjust to taste.

This uses two different Engage Organics spice mixes. I'll admit that I used to be a spice mix snob. I refused to buy or use them, reasoning that I have a ridiculously full spice cabinet - so why should I buy a mix when I can just reach in the cabinet and combine individual spices.

A while back, I changed my mind. If I need one or two herbs, it's easy enough to measure them out. But many spice mixes combine five or ten or a dozen different herbs or spices. In a teaspoon or two of spice mix, that means there could be tiny pinches of each one. That would be no fun to try to recreate and to measure for a single recipe.

And spice mixes aren't usually more expensive that single spices. So when I find one that I like, I'm perfectly fine with buying and using it.

In this case, Engage Organics sent me several jars of their mixes along with smaller sample packets, I haven't tried all of them yet, but I've tried a few, and so far I've been happy with all of them. In this recipe, I used two different spice mixes the Tuscany Mix which has Italian flavors, and lemon pepper.

One-Pot Chicken and Artichokes

2 tablespoons olive oil
4 chicken thighs
2 teaspoons Engage Organics Tuscany Mix
1 teaspoon Engage Organics Lemon Pepper
1 onion, peeled, halved, and sliced into half moons
1/2 cup white wine (or white cooking wine)
1 12-ounce package frozen artichoke hearts
Salt, to taste
1 10-ounce package frozen tri-color bell pepper strips

Heat the olive oil in a large saute pan and add the chicken thighs, skin side down. Cook until the skin is nicely browned, then flip them over.

Add the spices, onion, wine, and frozen artichokes. Add salt to taste - the Engage Organics spices are salt-free, but if you're using another brand, it might already have salt. The wine also makes a difference. Cooking wine is salty, but if you're using regular wine, you're not adding salt.

Give the ingredients a little stir. You won't have a lot of liquid in the pan, but that's fine.

Cover the pan and cook on low, keeping the liquid lightly simmering, for 45 minutes, checking the level of the liquid occasionally. You don't want it soupy, but you don't want the pan to dry out, either.

After 45 minutes, check the doneness of the chicken - it should be cooked through, but longer cooking will make it even more tender. Taste for seasoning and add salt, if needed, and add water if it seems to be in danger of drying out.

Add the frozen bell pepper strips, cover the pan, and continue cooking on low until the chicken and peppers are cooked to your liking - figure on another 15 minutes.

If you've got an attractive pot, you can serve this family-style, right in the pot. Serve hot.

I received spices from Engage Organics at no cost to me.

Artichokes with Lemon Rice - a meatless meal for Vegetarian Vednesday

I love artichokes. I love the little hearts. They're great cooked and warm, or pickled and cold. And I love giant artichokes for a leisurely meal, picking off one leaf at a time.

I like the really big artichokes cut in half, stuffed or not. Half of a huge artichoke is enough for a hearty appetizer, but if you stuff it, it can be a light meal.

While it's pretty common to stuff artichokes with a bread crumb mixture, I decided to make a rice stuffing this time since I also like rice an awful lot.

I added lemon to the rice because it pairs well with artichokes and added red bell peppers for the color and sweetness.

If you're not a fan of rice, you could use barley or quinoa or whatever you do like.

The beauty of this is that you can, if you like, cook the artichokes ahead of time and reheat them and stuff them right before serving. I got two ginormous purple artichokes from Frieda's Specialty Produce, so that was four servings for me - obviously I needed some reheating.

I cooked mine in my pressure cooker - just 10 minutes of cooking time - but you can also cook them in a large pot. Add some lemon juice to keep them from browning and cook until they're fork-tender.

I cooked the rice in my rice cooker, but you can also cook it on the stovetop using whatever method you prefer.

If you need it, check my post on how to clean and cook an artichoke.

Rice-Stuffed Lemony Artichokes

2 large artichoke, halved, cleaned, and cooked
2 rice-cooker cups jasmine rice (usually 3/4 cup each, for 1 1/2 cups rice, total)
Water, to cooking line (or a little less to compensate for moisture in the vegetables)
1 fire roasted red bell pepper, cored, peeled, and roughly chopped
4 ounces mushrooms, sliced
2 springs fresh thyme (leaves only)
Juice and zest from 1 Meyer lemon
1/2 teaspoon salt
1 tablespoon olive oil
Meyer lemon wedges, for garnish

Combine the rice, water, pepper, mushrooms, thyme, lemon juice and zest, salt, and olive oil in your rice cooker. Cook on the regular rice setting.

Serve the artichokes stuffed with rice and garnish with lemon wedges to squeeze on as desired. If you like, you can drizzle with a bit of olive oil, as well.

If you're not a rice fiend like I am, you're likely to end up with leftover rice. So, make more artichokes, or serve the rice as a side dish. It's pretty good on its own.

I received the artichokes and Meyer lemons from Frieda's Specialty Produce.

Stuffed Artichokes for #HolidayHosting with Anolon

I've been have soooo much fun working with so many different Anolon products to create different recipes. This time, I used the 3.5 quart chefs pan to cook some artichokes.

I still remember my first encounter with artichokes. I was in my late teens and I was a little terrified, but I had to act brave and adult. And everyone else at the dinner was so excited about them, it was reassuring.

And then I fell totally in love with them.

When I first learned how to prepare stuffed artichokes, it was a bit of a chore, since it involved removing the choke from the whole raw artichoke before cooking.

But then I figured out that half artichokes make more sense if you're eating these as an appetizer - and this method is easier, too.

You'll find the entire recipe over on Anolon's website. It's waiting for you RIGHT HERE.

Oh, but that's not all! I have a MEGA-GIVEAWAY for you.

Over the course of six weeks, I developed six different recipes specifically for the six Anolon products I received to work with

And I have ALL SIX Anolon items to give away. The same ones I got. And I'm giving all six to ONE PERSON. Isn't that AWESOME???

I'm pretty excited about this, because I LOVE Anolon products - I've already got some of their cookware, and I use it all the time, and I'm super-excited about the new stoneware and cast iron items.

And Anolon is having their own giveaways, so be sure to stalk them during this 6-week promotion!

The six items I am giving away are:

Anolon Advanced Pie Pan
I used this for the pie recipe, Info here.

Anolon Vesta Stoneware 9x13” Baker in Paprika Red
I used this for my bread pudding stuffing, Info here.

Anolon Nouvelle Copper Hard Anodized 10” Covered Skillet 
I used this for my stuffed mushroom recipe, Info here.

Anolon Nouvelle Copper Stainless Steel 3Qt Covered Sauté 
I used this for risotto. Info here.

Anolon Advanced Umber 3.5Qt Covered Chef’s Pan
This is the pan I used for the artichokes. It's such a pretty color!

Anolon Vesta Cast Iron 4Qt Oval Covered Casserole in Paprika Red 
This is coming next week. It's pretty snazzy, right?

Yes, ALL of that to ONE LUCKY WINNER!

The giveaway starts when this post goes live and will end on December 26 at midnight, mountain time. US winners only. The giveaway widget will post with each week's recipe, and I will add NEW ways to enter each week related to the week's new post, like new tweets and new pins. So make sure you come back every week and see what I've made, and ENTER TO WIN!

Want more Anolon in your life?

Like Anolon on Facebook

Follow Anolon on Twitter at @Anolon

Follow Anolon on Pinterest.

Follow Anolon on Instagram.

This post is sponsored by Anolon. They supplied products for my use as well as compensation for recipe creation. They are also providing the prizes for the contest winner. Although I was paid to create a recipe, all words and ideas are my own.

Okie dokie, Artie-chokey: Lemony globe artichokes with peas and herbs

Someone's cooking here, and it's not me.

Yep, the fella went into the kitchen, and he did an outstanding job. He shopped, he prepped, and he cooked. I photographed and gently guided. And I giggled a little bit. But that's to be expected. He never cooks.

Never-ever.

Okay, there was the Nashville Sneakers episode, but that was in the last century.

But I digress. Or I'm ahead of myself.

You see, I'm in this group called Cook My Book, and the idea is that everyone picks a cookbook from their collection and those books get mailed around in a big circle at regular intervals.

People cook recipes from the books and they write notes next to the recipes they've made.

And maybe cause some accidental spillage and staining. Oopsie. And then we sign the front or back of the book with notes to the owner and send the book to the next person on the list.

As we cook recipes, we post about them on our little Facebook group - what we liked, what we didn't like, what worked, and what we'd change next time. It's a great way to get familiar with a bunch of books and hang out with people who like to cook.

And eventually the books all make their way back to their owners with all sorts of scribbled notes and messages.

This is my first year. I'm thinking I might be a life member. It's a blast.

So, Bob's been hearing about this group and watching cookbooks come and go. And when he heard that my friend Sandra was in the group, he said, "I'd like to do something for her. I want to cook from her book."

My jaw dropped. Not that he wanted to be nice. But that he said the words, "I want to cook" and he was awake and not hallucinating or anything. But ... there's a reason.

 I had told him how Sandra took over this blog while he was in the hospital, and how she became such a good friend when I needed friends, and he wanted to do a little something to surprise her.

I don't know how surprised she is, but I'm still a little woozy at the thought of him using one of my sharp knives.

Coincidentally, I had my own copy of the book Sandra was sending around (Plenty by Yotam Ottolenghi), so I gave him my copy so he could pick out a recipe.

He paged through it and mentioned that there didn't seem to be any meat. Maybe he was hoping for a pot of chili or a rack of ribs, but that didn't stop him. He was on a mission to cook something.

The book disappeared into the garage for a couple weeks, and when it emerged again, there was a sticky note on the page for Lemony Globe Artichokes.

I expected that he's pick a few and ask my advice. But no, he picked artichokes. Why? Because he knows how much I like them.

Okay, everybody ... awwwwwww

I had just gotten some glorious artichokes from Frieda's, so I was set with those. I told him that it made sense to cut the recipe in half (making two artichokes instead of four), which made the recipe slightly more challenging. But I was confident.

I wrote up a shopping list for him, so he could pick up a few things we needed. Mostly fresh herbs. Some lemons. Nothing too challenging. Frozen peas. I went with to document the adventure, and gently guided him close to his targets, but I let him do the hunting and gathering on his own.

He probably could have found everything without my help ... eventually, but I figured that asking him to figure out how much fresh tarragon was needed to yield 1/4 cup might be a little too cruel.

Even finding the tarragon could have been a challenge - I mean, it's not all that common. And cilantro sometimes masquerades as parsley, and we sure as heck didn't want to see that happen.

So I guided him to the right decisions, and to the correct peas in the frozen section. I like the petite peas, although the recipe didn't specify.

And then, before he got cooking, I set out a cutting board and provided him with tools as he needed them. Measuring cups and spoons. String. Hot water in a pot. A lemon squeezer.

As he used things and he didn't need them any more, I whisked them away. Just like magic.

Weirdest moment might have been when I was using my fingers to try to grab an artichoke leaf to see if it would tear off easily. While it was bobbing in simmering water.

And he said, "Don't you think you should use a tool to do that?"

Um, maybe. But this is - ouch - just as - ow, hot - easy - owie - and it just takes a second. When you do it all the time, it doesn't seem so odd.

So, I instructed a bit, helped just a tiny bit, and mostly just observed to make sure nothing went totally off the rails. I have to say that I was very impressed with his attention to detail.

He followed the recipe directions carefully, one step at a time:

Picking leaves off of stalks ...

Chopping parsley ....

Measuring chopped herbs...

Dicing onions ....

Prepping artichokes ...

It was interesting to see a non-cook cooking. The only slight glitch was that the artichokes could have been rubbed with lemon a little sooner, but no big deal. He did what the instructions told him to do rather than reading the instructions like a more experienced cook would have.

The biggest challenge was neatly tying the halved stuffed artichokes so they'd stay together while they simmered.

I estimated that we'd have artichokes on the table in an hour, but it was a tad longer. I didn't take into account the extra prep time needed when someone's not familiar with tools and methods.

But in the end, it was totally worth it. I liked the recipe, and it was a lot of fun to see Bob in the kitchen. I doubt it will become his new hobby, but maybe we'll try again another day.

As we were eating, I asked him if this recipe was easier or harder than he expected. He said it was harder. Then he asked if the recipe was easier or harder than what I normally do. I said it was about the same.

So there ya go.

Sandra, this one's for you!

Lemony Globe Artichokes
Adapted from Plenty by Yotam Ottolenghi

2 globe artichokes
2 lemons, halved
3/8 cup fresh dill (a shy half-cup), finely chopped
1/4 cup fresh tarragon, finely chopped
1/4 cup parsley, finely chopped
1 medium-small onion, finely chopped
Salt and black pepper
3 tablespoons olive oil
1 cup frozen green peas
1/4 teaspoon sugar
1 clove garlic, smashed (through a garlic press, or finely minced)

Trim the artichokes so they can sit flat on their bottoms, and remove the toughest bottom leaves. Cut the artichokes in half vertically, from top to stem. Remove and discard the choke (cough-cough) and some of the small innner leaves, to make room for the stuffing. As you work, rub the cut surfaces with one of the lemon halves to keep the artichokes from browning. As you finish each artichoke half, place in into a bowl of cold water.

Mix the chopped herbs and onion with plenty of salt and pepper.

Drain the artichokes. Stuff the cavity of each half with the herb/onion mix so it's full but not overflowing. You're going to be reassembling them. You should have excess stuffing. Hang onto that - we'll be using that shortly.

Put the artichoke halves together and tie them with string to secure them.

Put the assembled artichokes in a pot that they will fit into snugly (this keeps them from floating or coming apart). Add the juice of one of the lemons (two halves), and then toss in the squeezed lemon halves. You might as well toss in the lemon half you used to rub the artichokes, as well.

Add enough water to cover the artichokes, leaving about 1/4 inch out of the water. Add  generous amount of salt. Simmer on low heat for 20 to 35 minutes. The artichoke bottoms in particular need to stay submerged, since that's the edible part and you want to make sure they cook. If need be, you can put a small plate on top of the artichokes if they want to float. Cover the pot during cooking, and cook until the artichoke heart is tender - stick a knife into the base to check - and a leaf should pull out easily.

Remove the artichokes from the pan and let them drain for about 5 minutes.

Meanwhile, saute the remaining stuffing with 2 tablespoons of olive oil for about three minutes, then add the peas, sugar, garlic and a few tablespoons of the artichoke cooking water. Cook for 2 minutes more, then taste and add more salt, pepper, or lemon, as needed.

Transfer the artichokes to serving plates or a platter. Remove the string and lay the halves with the cut side up. Pile the peas on top of each artichoke. Drizzle with olive oil and serve hot.

You can serve with a few wedges of lemon, if you like.

Stuffed artichoke halves, baby artichokes, and Jerusalem artichokes

Fiore Viola artichoke and Sangria artichoke

Ah, artichokes. When I was first introduced to them, I was told how laborious they were to prepare.

Well, yeah, they can be. But they don't have to be.

Part of the angst of that first artichoke recipe came from wrestling the choke out of them.

If you're not familiar with artichoke prep, the choke is a fuzzy section that's inedible and annoying. It's stuck to the very tasty base of the artichoke. And it's guarded by those tight leaves*.

So, scraping a choke out of a whole, uncooked artichoke isn't fun.

But it's what I was told had to be done, particularly if I wanted to stuff the artichoke. I tried removing the chokes before I cooked and after I cooked. They came out a little easier after cooking the artichokes, but it still wasn't fast-n-easy cooking. Which was more my speed at that time. And then that same recipe called for inserting stuffing deep into each leaf so each bite had a bit of stuffing.

Oh, and of course you had to trim the top of every single artichoke leaf.

It wasn't particularly difficult, but it was a little more finicky than I wanted it to be.

But then I thought, gee, why not make it easier? A whole artichoke standing up with stuffing by every leaf and in the center is an impressive presentation, for sure. But who am I trying to impress? I just want to eat the darned things. Bonus points if they look nice, yes. But easy preparation means I get to eat them more often. And that's my goal.

So, I decided the smart thing to do was cook the artichokes whole - no need to trim leaves or rub the cut sides with lemon, or douse them immediately into lemon water. Just cook them whole, then cut in half.

That's what's going on here. And, bonus, since the artichokes I got had long-ish stems, I could just leave the stems attached for tasty eating since they were never going to need to stand upright.

To make things even easier, I cooked them in a pressure cooker. It cut the cooking time waaaaay down. If you don't have a pressure cooker, you can cook them in any pot they'll fit into. They're done when the bottom can be pierced easily and a a leaf pulls out easily.

Stuffed Artichoke Halves

For the artchokes:
2 very large artichokes
2 cups fresh bread crumbs
2 tablespoons butter, softened or melted
1 tablespoon Penzey's Greek seasoning

Lemon butter for dipping/drizzling:
3 tablespoons butter
2 teaspoons lemon juice

Trim a slice off the bottom of the artichoke stem. The stem is tasty - you don't have to cut it off. Peel the stem if you like, but it will hold up better if you don't peel. In that case, you just need to scoop the edible stuff out of the stem part and leave the tough part behind. your choice.

To make cooking much faster, I used my pressure cooker. It took 9 minutes after it came to pressure, and I cooked the artichokes in water with some lemon juice added - I squeezed the rest of the lemon juice from the lemon that gave me the 2 teaspoons into the water, then added the lemon halves as well.

If you don't have a pressure cooker, just cook them in boiling salted lemoned water until a leaf comes out easily when tugged and the stem is tender.

While the artichokes are cooking, combine the bread crumbs, butter, and seasoning in a small bowl. If you don't happen to have the Green seasoning, use an Italian blend, or your favorite dried herbs.

Drain the artichokes and set aside just long enough so you can handle them. Cut in half vertically - from tip to stem.

Scoop out the fuzzy choke in the center and remove some of the small center leaves to make room for stuffing.

If you like, drizzle some of the butter/lemon combination onto the artichoke. Otherwise, reserve this for use at the table.

Fill center of the artichoke halves with the seasoned bread crumbs.

Bake until artichokes are warmed and crumbs are browned, 10 min.

Serve with lemon-butter for dipping or drizzling.

You can also prep the artichokes ahead of time then refrigerate, then bake them covered until warm, then uncover to brown the bread crumbs.

*I know they're not technically leaves, since the artichoke is actually a flower. But they're leaf-like structures that are green and look like leaves. Gold leaf isn't a botanical leaf, either. So let's just roll with it.


Little Chokes

Baby artichokes can be prepped in much the same way as their grown-up friends - cook them until tender - about 5 minutes in a pressure cooker, then cut them in half.

If they're small enough, you might not need to remove the choke - it's likely to be tender enough to eat.

Drizzle with lemon butter - the same recipe as above - or sprinkle with bread crumbs and bake, just like with the larger ones.

Or, if you like, after you've sliced them in half, you can toss them in a saute pan with a little butter to brown them gently.

Need info on how to eat artichokes? There's instruction towards the end of this video, along with some other useful info:



Jerusalem Artichokes

Jerusalem artichokes, also known as sunchokes, aren't from Jerusalem, and they're not related to artichokes at all. But they taste a bit like artichokes.

I cooked a pound of them, like this:

Boil the Jerusalem artichokes in boiling salted water until tender. Drain. When they're cool enough to handle, peel them, then slice or cut into chunks or wedges, as desired.

Melt a tablespoon of butter in a saucepan, then add the Jerusalem artichokes. Cook until browned lightly. Add chopped chives.

Serve warm with a squeeze of lemon, if desired.

Disclaimer: I received these vegetables from Frieda's Specialty Produce for my use. I was not required to write about them.

Artichoke salad with baby purple artichokes

Baby artichokes are adorable - just like any tiny vegetables, But besides the cute factor, the practical benefit is that baby artichokes don't have a choke - that fuzzy, inedible center that you find in mature artichokes. That means they're easier to prep.

They also cook a lot faster because they're so small.

And the baby purple artichokes I got from Frieda's Specialty Produce were ... well, purple. It's a pretty stunning color. You lose most of that purple when you trim off the inedible parts, but before you do that, they look really pretty.

Even without the choke to remove, there's still a bit of cleaning that needs to be done, particularly if you want to use them in a salad like this one - you don't want to give people something with tough, inedible leaves.

The trimming basically involves removing all the inedible parts - the tough leaves and the tips. If you've never cleaned an artichoke befroe, you can be a little bit conservative with the trimming at first, then finish trimming after the artichokes are cooked, since it's a little easier to tell which parts are tender and which are tough after they're cooked.

If you like, you can simply steam the artichokes and serve them warm with a little lemon olive oil, but I like the idea of a cold salad. It's a great little nibble.

The olives here are kind of interesting. They're a green olive, but they're ripe, so they taste a lot like black olives. Give them a try if you ever see them at your local store.

Artichoke Salad

1 pound baby artichokes
Acidulated cold water (water with a squeeze of lemon juice or a sprinkle of Fruit Fresh or Real Lemon powder)
1 tablespoon Sciabica Mission Sping Harvest olive oil
1 onion, large dice
1 red pepper, large dice
Pinch of salt
1/2 teaspoon dry oregano
1 can Lindsay Naturals green ripe olives
1 tablespoon Sciabica lemon olive oil

Remove the tough outer leaves from the artichokes, trim off the tough tops of the leaves, and cut the artichokes in half, and drop them into the cold water - this acidulated water keeps the artichokes from turning brown on the cut edges.

Steam the artichokes (I like to add a bit if lemon juice to the steaming water, but it's optional) until the artichokes are tender - about 8 minutes. Drain and set aside. (If you find that you missed any tough bits, you can do a little more trimming now.)

Heat the Mission olive oil on medium heat. Add the onion, pepper, salt, and oregano. Cook, stirring as needed, on gentle heat until the onion have softened - you don't want them to brown, just soften. Add the cooked artichokes and olives and cook for another minute.

Remove the vegetables from the heat, add the lemon olive oil, and stir to combine. Transfer to a storage container and chill. Taste for seasoning before serving and drizzle with more lemon olive oil, if desired.

Serve chilled.

The olive oils I used in this recipe came from Nick Sciabica & Sons for the purpose of creating a recipe fpr the blog group 37 Cooks. For more information about olive oils, see this post.

The olives came from Lindsay Olives for a previous promotion; the artichokes from Frieda Specialty Produce. I was under no obligation to post about them.

Whole Foods Friday: Spicy Artichoke Heart Salad

I love artichoke hearts. I also love spicy food. So why not make spicy artichoke hearts?

Yep, why not?

And then I added onion and olive. Since I used the mild canned Hatch chiles, this wasn't super-spicy. This has a lot of uses. Spread some cream cheese on crackers and top with a little of this. Use it as a filling for an omelet. Or mix it with pasta.

You could also chop it fine to make a spread.

Or, if you're me, just eat it with a fork.

Spicy Artichoke Salad

1 tablespoon olive oil
1 8.5-ounce can quartered artichoke hearts, drained.
1/2 small onion, cut in half, then cut in strips
1 4-ounce can mild chopped Hatch chiles
1/2 cup pitted kalamata or similar olives
1 tablespoon red wine vinegar

Heat the olive oil in a skillet on medium heat. Add the artichokes and onions. Cook, stirring as needed, until the onions just begin to soften - you don't want them cooked until soft, just until they lose the crispness.

Turn the heat off and add the olives, Hatch chiles and vinegar. Stir to combine. Pack into a pint canning jar or similar container. Cover and let cool, then refrigerate until chilled.

Serve cold or at room temperature.