1 cup water
3 tablespoons butter, softened
2 (16 ounce) cans artichoke hearts, drained
1 large tomato, seeded and chopped
4 black olives, halved
2 large onions, thinly sliced
1 (14 ounce) can artichoke hearts, drained
1 1/2 cups chopped cabbage
2 tablespoons olive oil
1 teaspoon dried thyme, crushed
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon salt
1 (8 ounce) can tomato juice
1 red onion, sliced
1 (10 ounce) can artichoke hearts, drained
To Make Sauce: Add water, butter, artichoke hearts, tomato, black olives, onions, celery and cabbage. Stir well. Cover and refrigerate at least 2 hours.
To Make Spicy Spinach Spread: In a small saucepan add water, olive oil, thyme, rosemary, sage, basil and salt. Heat and stir until heated through.
To Make Fruit & Vegetable Stir-Fry: Place artichoke hearts, celery, onion slices, cabbage, tomato juice and red onion in small bowl. Cook over medium heat for 1 minute or until vegetables are tender, stirring constantly. Add cucumber, bell pepper, tomatoes, artichoke hearts, cilantro, lemon juice, rosemary, sage and basil. Cook for about 10 minutes or until vegetables are tender and flavor is clear.
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