We are starting with making appetizers.  I will start by making two artichoke dips.  

Baked Artichoke Dip with Kalamata Olives and Feta Cheese (ankinára me eliés kalamátas kei feta)

and

Baked Artichoke Dip with Spinach,  Mozzarella and Parmesan Cheese (ankinára me spanáki kai parmezána kai motsaréla)

Plan to look for other artichoke dishes.  If you happen to have a Greek appetizer recipe you like that could be potentially used in the cookbook, please consider posting it on this site. 

Will post comments about the artichoke dip recipes after I make them.  

Even though artichokes are found all over Greece, they are commercially  cultivated from Crete and the Peloponnese.  (https://www.dianekochilas.com/ode-to-a-grecian-artichoke/).   99.99% of commercial artichokes in the U.S. are from CA, where the artichoke has the honor of being CA's official vegetable (http://artichokes.org/).  


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