Let's do lunch.

On an average day, I have a list of at least a dozen things that I want to accomplish. At.Least. I usually start tackling them right away, and by noonish time, I am almost always elbow deep in something, or more likely, some things. I am a HUGE multitasker, but can't seem to manage lunch. Cooking lunch seems like a hassle. I don't want to stop what I am doing to eat.

If someone were to show up with a sandwich, or a salad, or some soup, I would stop whatever I am doing and welcome the break to eat. So...let's do lunch. How about open-faced Italian Tuna Melts? Toasted, garlic-rubbed bread; spinach; oil-packed tuna mixed with artichoke hearts, sun-dried tomatoes, red onion, and some celery for crunch; and topping the sandwich with a slice of Provolone before sliding it under the broiler to melty perfection. Let's do lunch.


Preheat the broiler.
Into a large bowl, grate 1 clove of garlic with a microplane.
Add the lemon juice and stir to combine.
Add the artichoke hearts, onion, celery, and tomatoes to the bowl and toss with dressing.
With a fork, lift the tuna from the can and add to other ingredients.
Toss lightly.
Add a bit of the oil from the tuna, if necessary.
Season to taste with salt and pepper.
Place the bread slices on a baking sheet and toast under the broiler (flipping to toast both sides).
Rub one side of each slice of bread with the other garlic clove.
Divide the spinach and tuna salad among the bread slices and top with the cheese.
Return to the broiler and melt the cheese until bubbly. (Serves 4)

I have a confession. I am a hoarder...of artichokes. My pantry shelves are stocked with canned, jarred, marinated, and plain. My freezer has bags of frozen. I dare say that if they came in a dried version, I would have those as well. I can't seem to leave a grocery store without artichokes jumping into my cart. I have enough artichokes on hand to choke a horse.

I think that all of us that keep a stocked pantry fall prey to this from time to time. We shop without a list, buy what looks good, what is on sale, what catches our eye...and suddenly, we have 12 cans of chickpeas on hand because we were always hungry for hummus when at the grocery store. If you eat, shop, and have cravings, there will be a point when some item will make you question your own sanity at purchasing it time and time again. (And, there will always be that elusive ingredient that you should have on hand, but always forget. Right now, mine is ketchup. Heinz only, please.)

But, back to my artichokes. I decided it was time to clear some out of the pantry before I became part of an A&E television special. (By the way, please don't ever plan an intervention for me and dishware. I know that I have too many sets of china and odds and ends of serving pieces. But, I always have just the right piece when I need it...and they are pretty...and I like them. Back off.) Anyway, my options for the artichokes were numerous. I have made a fabulous chicken and artichoke dish, artichoke soups, salads with marinated artichokes, and artichoke dips and spreads that you just want to eat with a spoon, but it was Artichoke Bruschetta that was calling my name.


Cream and cheesy, this warm appetizer is so satisfying that it could be an entire meal for me. If you didn't want to take the time to toast the baguette slices and spread the topping, it could be heated as a dip and just served with the bread on the side. I, however, like making the tiny bit of effort in the kitchen and having a perfect hand-held snack (which is even better when paired with a glass of wine in the other hand.). It is so good that I am tempted to just hoard all of the Artichoke Bruschetta for myself On My Plate. Please, don't call A&E.

Preheat the broiler.
Arrange bread slices on a baking sheet and toast lightly under the broiler.
Combine marinated artichoke hearts, Romano cheese, red onion, minced garlic, diced tomato and mayonnaise.
Spread each lightly toasted baguette slice with equal amount of the artichoke heart mixture.
Return slices to the baking sheet.
Broil 2 minutes, or until toppings are bubbly and lightly browned. (8-12 appetizer servings)

A White Bean and Artichoke Soup recipe has been floating back and forth from my desk to the kitchen, in and out of my "to try" folder, tempting and taunting me. It is the kind of simple recipe that I make for myself for lunch and savor small bowls full each day until it's gone. Given that my recent lunches have consisted of toast and honey, I decided that today was a good time to whip up a pot of soup for some real nourishment.

Onions sauteing in olive oil create a heavenly aroma, adding flavorful ingredients such as artichokes, roasted red peppers, and garlic make it even better when simmered in broth with simple white beans. I didn't use the Cannellini beans that seem to be scarce on my grocer's shelves. Since it is a blended soup, I thought that the softer texture of Great Northern beans would be fine; and, they were.

But, blending the soup is when I wondered at the wisdom of choosing this recipe today. I am just recently recovered from the flu, and when I first placed the immersion blender into the pot and created a swirl of foamy, creamy soup, I had to look away. The appearance wasn't that appetizing. It reminded me too much of somethings that I probably shouldn't mention in a food blog. Still, the aroma of the mingled ingredients won me over, and a tentative spoonful made me reach for my bowl and the soup ladle. It is fragrant, and flavorful, and filling, and...I just won't look at it right now.

I will just close my eyes and eat White Bean and Artichoke Soup On My Plate.

In a stockpot, saute onion in the olive oil until translucent (approx. 3-5 minutes).
Add the artichoke hearts, garlic, roasted red pepper, and sage. Stir for 1 minute.
Add the vegetable broth and beans. Bring to a boil.
Reduce heat and simmer for five minutes or until the beans are heated through. In batches, transfer soup to a blender and puree until smooth, or use an immersion blender right in the pot.
Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste. (Serves 6)