Spaghetti Fridays: Rao's Homemade Marinara Sauce & Garlic Parsley Butter

I recently read this wonderful article from Serious Eats on a fun tradition they started, to gather their friends and family around the dinner table and get people to talk, shut off their phones and really connect with one another. They call it "Friday Night Meatballs".

I loved the idea of gathering friends for an easy dinner party, with great food and not a lot of fuss. I've decided to try this idea out in my own little village here in Salt Lake and would like to invite anyone interested in attending to message me. "Spaghetti Friday's" are officially kicked off! I've had a few practice runs already with my roommates and last week when I was in Denver, we had a Spaghetti Sunday dinner to finish off a great weekend filled with comfort food. there's just something about pasta with a slow cooked batch of Sunday Gravy that is almost magical.

To make the first Spaghetti Friday a little easier on everyone, I'm giving you a semi-homemade version to get the ball rolling (and a day to prepare). I've tasted a lot of jarred pasta sauces in my day, great ones and really really bad ones. One of the best bottled sauces I've tried is from the famous Rao's restaurant in NYC. Since reservations are almost impossible to get at the NYC location, you can either dine at their Vegas location, or bring a jar of their famous sauce home.

Rao's has been featured in many movies and a few tv episodes. The most recent was in The Wolf of Wall Street. Jordan meets with Bo Dietl to discuss the ongoing FBI investigation into Stratton Oakmont as they dine amongst the wealthy, famous and infamous.

Spaghetti & Meatballs with Rao's Marinara

You will need:

1 box of spaghetti
1 packet of Aidells Caramelized Onion Chicken Meatballs
1 jar of Rao's Homemade Marinara
1 loaf of sliced french bread
1 batch of garlic parsley butter (below)
Parmesan cheese for finishing the pasta

Directions:

Fill a large pasta pot 1/4th of the way full, place on the stove and start heating the water on high. Make sure to salt the water, it should taste as salty as the sea. 

In a medium saucepan, combine the meatballs and the marinara sauce. Simmer on low while everything is cooking.

Turn the oven on low broil, line a cookie sheet with foil, set aside.

Once the pasta water is boiling, add your noodles. Set a timer according to the package directions for Al dente pasta.

While the pasta cooks, make your Garlic Parsley Butter. Slather a generous amount of butter on each slice of bread and set out evenly on the foil lined cookie sheet. Broil for 3-5 minutes, until golden brown.

Drain the pasta once cooked to perfect Al dente, add a cup of the sauce and stir. Let the pasta rest while the bread is cooking. By adding sauce to the noodles before serving, you will find you get much better flavor out of the pasta as the noodles will absorb the sauce, this also prevents the strands from sticking. Never ever add oil to your noodles or water when cooking pasta for spaghetti, it is a cardinal sin. The oil will prevent the marinara from soaking in and cause the sauce to slide off of your noodles.

Garlic Parsley Butter

Ingredients

• 2 cubes of butter, softened
• 6 cloves of garlic
• 3/4 cup grated parmesan cheese
• 1 tablespoon garlic salt
• 1/4 cup of fresh parsley, minced
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground paprika

Homemade Pizza Dough/ McCoy's 2nd Birthday Party

I would eat, sleep and breathe pizza if it was as nutritious as kale, it's absolutely my favorite food. Making homemade pizzas with my family has become a yearly favorite tradition. I've hosted several pizza parties for friends and have enjoyed seeing everyone gathered together in the kitchen, cooking and eating to their heart's content. Everyone get's to eat their own custom made creation and feel like a Neapolitan Pizzaiolo/a for the day. 

A pizza party works great in the winter, as the oven warms up the room, without making it stifling hot like it would in the summer. The smell and warmth radiating from the pizzas baking in the oven, makes for a cozy and mouth watering atmosphere. 

My cute little nephew McCoy turns two today and to celebrate, my sister had the family over for a pizza dinner party. She made her own dough, (sometimes we get premade from a local pizza joint) and was sweet enough to cook up several pizzas and share her recipe with me. By the way, my sister Erin is also pregnant with my future niece and blew me away at all the work she put into the party. She's the best Mom, I love seeing the creative touches she adds to events she puts on and her children's birthday parties are no exception.

Since this was a child's party, she kept the ingredients simple and traditional. We had alfredo and traditional red sauce, supreme vegetable toppings and pepperoni. The key to baking perfect crust lies in using a pizza stone as shown above. I suggest purchasing two pizza peels; one for raw pizza dough you can top while the one in the oven bakes. The second peel is to remove the baked pizza from the oven without disrupting the raw dough. Trust me, you will be so greatful to have two for parties. They are reasonably priced on Amazon and worth every dollar.

I'll talk gourmet toppings in a future post, but let's focus on the crust for today. Erin uses this recipe from Fine Cooking, she doubled the recipe and divided each batch into thirds. Her method yields about 6 large pizzas. Cut the recipe into 6 individual balls for personal sized pizzas.

Classic cheese with garlic and herbs it a great starter for everyone to munch on as an appetizer. Serve with marinara dipping sauce.

McCoy approves of his cheesy pizza goodness

Here are some pictures of the rest of the party:

McCoy blowing out the candles on his homemade Oreo cookie cake. Make a wish!

Yummy cookies!

To help the kids expend some of their full throttle energy, I taught them a few yoga moves. Frog position was their favorite, they thought it was hilarious to hop around.

McCoy and Grace hopping around like frogs. Leap, leap!

So serious. :) My little buddy loves to mimic everyone around him right now. He is so cute!

Thanks for sharing in our day! Leave me a comment below and let me know what your favorite pizza toppings are. Happy Monday!

Parmesan Twists

Puff pastry is my favorite baking secret weapon. I keep a box in my freezer at all times for appetizer or dessert emergencies. This recipe is the best for a quick and easy savory treat. The ingredients are staples most of you will already have on hand and the presentation is fun and playful.

Whenever I go to the mall, I always have to stop by the Nordstrom E-bar for a coffee and a parmesan twist. The twists sit and stare at you while your coffee is being made, begging to be eaten. I cave just about every time and end up buying one, they're just too delicious! 

When I made a batch of tomato soup for dinner the other night (recipe coming), I really wanted some bread to dip in it. I started looking around the kitchen for some starchy goodness, but alas, none was to be found. That was until I opened the freezer and saw a box of puff pastry peeking through beneath the frozen pot stickers and my Nordstrom treat burst into my mind. I mulled it over in my head, thinking of the best way to get the most cheesy goodness into each bite and decided that there needed to be a middle layer of cheese, with more cheese on the outside and voilà! This recipe was born.

The twists made my soup even more delicious. I'll be using these as a Thanksgiving appetizer next week as well to go along with my Autumn Harvest Soup before the big meal. Mmmm I can't wait!

Parmesan Twists

Ingredients

1 egg

1 cup Italian cheese blend

1/2 cup grated parmesan 

1/2 tsp. garlic powder

1/2 tsp mustard powder

1/4 tsp garlic salt

1/8 tsp cayenne pepper

1 box of puff pastry, thawed

Directions

1.    Preheat the oven to 400°F. In a small bowl, whisk the egg and 1 Tbs. of water; set egg wash aside. Line two cookie sheets with parchment paper or aluminum foil and mist with cooking spray.

2.    In a mini prep bowl, combine parmesan, garlic powder, mustard powder, garlic salt, and cayenne; set aside.

3.    Open the *defrosted parchment, separate the two layers and set one aside. Carefully unfold and roll out one sheet of dough at a time to expand and stretch into a rectangle, about 16X12. Brush the inside of both halves with egg wash. Sprinkle one egg-washed half with the Italian cheese blend and lightly dust with half of the spice blend. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.

4.    With short side facing you, cut dough crosswise into 1/2 inch wide strips (approx. 24). Place strips, 1 inch apart, onto two baking sheets; twist the dough several times to create a spiral, press down and flatten the ends to adhere them to the sheet. This prevents the strips for untwisting while baking.

5.    Brush the strips with egg wash and sprinkle with remaining spice blend and grated parmesan.

6.    Bake until the cheese straws are puffed and golden brown, about 8 to 10 minutes. Remove and allow cooling for 5 minutes before carefully removing from the sheet with a spatula.

*If you've forgotten to pull your puff pastry from the freezer and need to defrost it quickly, I have a tip to help. Remove the dough from the packaging, place a slightly damp paper towel over the top and place in the microwave. Microwave the pastry for 30 second increments, checking after each to see how pliable the dough is. This usually works after two increments and the dough will be defrosted, yet still cold and slightly stiff in the middle. Do not overcook as the dough will stick together. Leave the dough out on the counter while you prep the slice blend to allow it to finish defrosting. I've tried this several times and have has great success on each occasion.

Rustic Heirloom Tomato Tart

Lately I have been craving breakfast foods and the savory, the better. I look forward each week to Sunday brunch with friends. There's nothing better than being able to relax and enjoy great food and conversation. Usually we dine out, but on occasion when everyone has the free time, I enjoy cooking at home and having a proper brunch made with love. 

As fall approaches, I'm enjoying the last few heirloom tomatoes fresh off of the vine. What better way to showcase them than as the star of this beautiful tart. Using the puff pastry makes this recipe so simple, yet still elegant with beautiful presentation to delight your guests. 

Ingredients:

3-4 large heirloom tomatoes, cut into 1/4" slices
Fresh mozzarella
2 sheets (1 box) puff pastry, thawed
1 bunch of basil chiffonade
balsamic glaze for garnish
3 cloves garlic, minced
1/4 C. olive oil
salt and pepper

Directions:

1. Preheat the oven to 425°F. Line a cookie sheet with parchment paper.

2. Line the puff pastry sheets side by side on the cookie sheet and lightly press the seam together, creating one large sheet to fill the pan.

3. Add the chopped garlic to the olive oil and brush mixture evenly over the entire top surface of the dough. Reserve a tablespoon or two to top the tomatoes right before placing the tart in the oven.

4. Meanwhile, place the tomato slices onto a triple layer of paper towel. Lightly sprinkle them with salt and pepper and let them sit for 15 minutes while the oven heats. This step will absorb the extra moisture and will prevent the dough from becoming soggy. Press additional moisture out of the tomatoes before topping dough.

5. Line the tomato slices evenly onto the dough, leaving a 1/2" gap from the sides as the uncovered section will form a crust. Alternate tomato colors for better presentation.

6. Add chunks or balls of mozzarella to the dough, in between the tomato slices to make for an even covering once baked. Drizzle remaining olive oil over the topping surface.

7. Bake for 25-30 minutes, until crust has raised and browned evenly.

8. Let the tart cool for 5 minutes, sprinkle with basil and cut into squares or strips. Garnish each serving with balsamic drizzle and a sprinkling of parmesan cheese if desired and serve.

Italian Baked Mac 'N Cheese

August 25th is National Mac 'N Cheese Day! I love Mac 'N Cheese, which is quite hilarious to my family as I was such a picky child. I still do not love certain cheeses on their own, but I have always had a fondness for the Italian cheese varieties and grate Parmesan on my food almost as much as pepper. In honor of this foodie holiday, I am sharing my recipe for Italian Baked Mac 'N Cheese. 

The baked version of this dish give a little added decadence, in the form of the amazing crust that browns on the top and sides of the baking dish. You get the same rewarding crunch of cracking open the caramelized crust of a creme brulee with this pasta and dish out a heaping pile of the velvety, creamy pasta center below. I love to top mine with fresh thyme and ground black pepper, and always a sprinkling of parmesan cheese before serving. It's Mac and CHEESE after all, you can't have enough cheese!

When baking a pasta, I always slightly undercook the noodles so the sauce has a chance to soak in and finish cooking them to a perfect al dente.  Make sure to add enough cream to really coat the noodles. Depending on the day, I will even add a couple of splashes before the breadcrumbs, as pasta can be temperamental and absorb more or less of the cream sauce. Better to have extra, then end up with a dry dish. The extra layers of cheese will melt into the added liquid and thicken as it bakes. 

For a personalized twist, bake in individual ramekins so each person gets plenty of crunch from the crust and baked edges. With this method, decrease your cooking time by 5-10 minutes and watch closely for browning.

Italian Baked Mac & Cheese

Ingredients:

1 Lb. of tube shaped pasta; Ziti, Rigatoni or Cavatappi
1/2 cube of butter
1/2 C flour
1 pint of half & half, warmed
1 T garlic powder
1 tsp. white pepper
1/4 tsp. nutmeg
1 C. Panko bread crumbs
1 bag of Italian cheese blend
3/4 C. shredded applewood smoked cheddar
3/4 C grated Parmesan
(Blend all cheeses together)
fresh thyme

Instructions:

Cook the pasta according to package directions in a large pot with salted water. Drain two minutes before cooking time listed to allow the pasta to absorb the sauce while baking.

While the pasta cooks, make the béchamel sauce:

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks to a light blonde roux. Add the warm cream, continuing to stir as the sauce thickens. Bring it to a boil. Add the garlic powder, nutmeg and white pepper, lower the heat, and cook, stirring constantly until thickened. Stir in 1/2 cup of cheese at a time during the last few minutes of cooking until thickened. Remove from the heat. 

Pour the drained pasta into the béchamel sauce and stir to coat. Layer the pasta into a large ramekin or baking dish that has been prepped with cooking spray, alternating a layer of pasta and a layer of cheese until all the pasta is packed into the baking dish. Top with breadcrumbs, lightly sprinkle with smoked paprika and a final layer of cheese.

Bake at 400 for 20-25 minutes, until the crust is browned and bubbly.
Garnish with chopped fresh thyme and freshly ground black pepper before serving.

Grilled Corn on the Cob 3 Ways

The epitome of summer, to me, is picking up that first fresh, sweet corn on the cobb, dripping in butter and sinking my teeth in for that satisfying crunch as the kernels pop in my mouth. I was lucky enough to grow up around local farmers, who hand-pick the sweetest salt and pepper corn I've ever tasted each day to sell at their roadside stands. This is a rarity in our modern world of fast-paced living and I love supporting our local growers and their families and getting to know them on a first name basis. It doesn't get better than produce so fresh, it's still covered in the soil it was growing in hours before.

Right now Utah is at our peak of the season, with fresh corn, melons, tomatoes and an endless bounty of other fresh veggies and fruit at our disposal. And although the corn is tasty enough to eat plain with a little salt and butter, I thought I would experiment with a few compound butters using fresh herbs from my own personal garden. The unique flavors marry well with the ethnic flavors of each cuisine and add an extra element of flavor to your overall dish making this side stand out from the crowd. Leave comments below and share any unique toppings or ways your family adds flavor to your corn. Enjoy!

Grilled Corn 3 Ways:

Prep/ Grill:

Preheat the grill to Med-High. Charcoal gives the best flavor, but gas is always a great option for convenience as well.

While the grill heats, shuck and thoroughly rinse your corn. Set rinsed corn aside in a colander to drain in the sink while you wrap each cobb in aluminum foil, making sure to wrap the ends and seal all sides. Don't completely dry the corn, as the added water will create steam to help cook the corn and keep it moist.

Place the wrapped cobbs on the grill, close the lid and cook for 5 minutes, rotate to the opposite side of each cobb and cook an additional 5 minutes. Open the grill and move each cobb to the top rack, or off of indirect heat if using charcoal. Lower the temp to medium heat, close the lid and let the corn cook an additional 10 minutes. At this point, unwrap a couple of cobbs to check for doneness and char lines. The corn should have a few blistered kernels and light browning. If you would like slightly more char, you may place the unfoiled cobbs over direct heat for 30 seconds a side until desired blistering. Set the cooked corn aside into a large, glass baking dish and cover the top with foil to keep the heat in while adding the toppings. Working each ear one at a time, generously spread the compound butter over the ear and roll the remaining toppings around the outside just before serving. Butters below:

Italian

Pesto butter: 1 cube of butter, softened and 1/2 C of pesto, blended until smooth.

1 C. finely grated parmesan cheese for garnish.

Place the parmesan in a scooped dish large enough to roll your corn in. Slather each hot ear of corn, fresh off the grill with the pesto butter and roll in the parmesan. You may still choose to sprinkle with a little fresh cracked pepper, or drizzle with a bit of extra virgin fine olive oil before serving.

Mexican

Fiesta butter: 1 tsp.chili powder, 1/2 tsp. garlic powder, 1/4 tsp. cumin,  1/8 tsp. cayenne pepper 1 cube of softened butter, blended until smooth.

Chopped cilantro, lime & crumbled cotija cheese for garnish.

Asian

Glaze: 3/4 C. Sweet Thai chili sauce, 1/2 C. hoisin sauce, 1/4 tsp. hot chili oil, blended.

Thinly sliced green onion, chopped cilantro, black sesame seeds for garnish.

Chicken Pesto Lasagna Rollatini

I had quite a bit of pesto and ricotta left over from my last blog post on bruschetta, so I started looking at a few other items I had on hand.  Bottled marinara and Parmesan are always a given in my fridge, I had 2 large grilled chicken breasts, the ricotta, basil and pesto. The wheels started turning, I always like to picture myself as a contestant on Chopped and think of what I would whip together in 30 minutes if $10 grand and my dignity depended on it. So I thought.. Italian ingredients.. pasta.. what do I have? Lasagna noodles.. hmmm... Rollatini! And just like that they all melded together into this delicious twist on a white lasagna. I think this recipe would get me through to the dessert round, but try it out yourself and tell me what your Chopped judges at home think.

Chicken Pesto Lasagna Rollatini

12 lasagna noodles
4 C. of well shredded chicken. (about 2 large breasts)
2 C. part skim ricotta
2 C. Italian cheese blend or mozzarella
1 C. spinach, shredded
1 C. pesto
1 jar of high quality bottled marinara
1 small bunch of basil leaves for garnish, chopped
shredded parmesan for plating


Cook the noodles in a large pot of boiling and salted water until al dente. Drain the water, reserving a few inches in the bottom to keep the noodles from drying out or sticking as you work. Set aside off of the heat.

Preheat the oven to 400°F and oil a large glass baking dish.

Use the time while the pasta cooks to make the filling. Mix the shredded chicken, ricotta, one cup of the Italian cheese blend, spinach and pesto together until well combined. 

Assemble the rollatinis by laying each noodle onto a cutting board, spread a thick layer of the filling onto the noodle, leaving an inch gap uncovered on the end to hold it together. Roll the noodle into a pinwheel and press the end to enclose the filling. Place the rollatinis into the greased dish, seam side down. Once all of the rollatinis are in the dish, spoon marinara sauce over the center of each and top with more cheese. Place in the oven uncovered and bake for 10-15 minutes until cheese is bubbly. Broil the last few minutes to brown the cheese if desired.

Plate with a 1/2 C. of marinara in the center of the plate, topping with a rollatini and garnishing with chopped basil and freshly grated Parmesan cheese. 

Roasted Cherry Tomato Bruschetta with Pesto Ricotta

Bruschetta is one of my favorite ways to showcase the bounty of summer tomatoes that are now ripe on the vine, just waiting to be devoured. This traditional Italian antipasto can be served in so many mouthwatering ways. Bruschetta originates from the ancient Roman olive growers. They would toast slices of bread to bring to the local press and sample their fresh pressed batch of oil in the winter. This is the simplicity of Bruschetta as the word comes from the Italian verb "brusciare" meaning to burn, sear or toast. What goes on top of this charred piece of heaven after that point is endless, but tomatoes are not always the staple topping. I've had a variety of toppings myself ranging from all kinds of meats, cheeses and vegetables to fruit toppings as a wonderful grilled dessert.  

Today's version is a concoction I created from a remaining batch of ricotta I had on hand and the need to showcase these beautiful heirloom cherry tomatoes I picked up from the farmer's market. They smelled so good, I barely had the will to photograph them before consuming several slices. The taste was just as amazing and worth the wait.



Ingredients:

1 baguette of crusty artisan bread sliced into 1/2" slices

2 containers of cherry tomatoes 

1 C. Extra virgin olive oil

1/2 C. chopped garlic 

1 C. pesto 

1 container of part skim ricotta 

Shredded Parmesan cheese for garnish
Fresh basil chiffonade

Balsamic glaze
Salt & pepper to taste

Directions:

Preheat oven to 425 degrees.
Halve the cherry tomatoes and place on a foil lined cookie sheet. Drizzle with olive oil and sprinkle the chopped garlic evenly over the top. Give the tomatoes a few stirs to evenly coat and season with salt and pepper. Place the tomatoes on the middle rack in the oven. Roast for 5 minutes, stir and repeat for an additional 5-10 minutes until the skin just starts to blister. Don't overcook, as the tomatoes will break down too much and not hold their shape. Remove tomatoes from the oven to a medium bowl, including the residual oil and set aside.

Preheat the grill (or grill pan) to medium heat.
Dip a basting brush into the tomato to soak up residual oil and baste both sides of each slice of bread. Place the oiled bread on the grill, toasting both sides until you have strong grill marks. Line the toasted slices back onto the cookie sheet and set aside.

Mix the pesto and ricotta together in a small bowl. Spread the mixture onto the toasted bread, spoon the tomato mixture onto each slice and garnish with basil chiffonade and parmesan. Drizzle with balsamic glaze right before serving.

I hope you had the pleasure of growing your own tomatoes this year, but if you are currently a loft dweller like me, run to your farmer's market this weekend and enjoy a batch of summer harvest before the season ends!

Note: Any leftover tomatoes make a great Pasta al pomodoro for a Meatless Monday dinner option.

Enjoy!

Xoxo,
Amelia

Italian Stuffed Roasted Artichokes

I'm so happy artichokes are back in season! They are my favorite veggie indulgence in the Spring and Summer months. My family and I have been known to steam up a batch and rip off the leaves as fast as our fingers can move, dipping each savory bite into a bowl of garlic-lemon butter. Some cooks feel because of the careful preperation involved, artichokes are too much hassle to prepare at home. If you've never tried to cook an artichoke at home, this post will give you easy step-by-step instructions to take out any intimidation you feel.  And for the advanced cooks out there, here is just another delicious way to prepare a great appetizer or side dish with a beautiful presentation you may not have tried before. Either way, your efforts will be worth it. not only in flavor, but in nutrition as well. Artichokes are a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also full of antioxidants; they come in at number 7 on the USDA's top 20 antioxidant-rich foods list. So even drowned in butter, you can still feel good about your indulgence.

According to greek legend, the artichoke was created when the god Zeus turned the object of his affection, a beautiful woman named Cynara into a thistle after she rejected him. The story goes; while Zeus was visiting his brother Poseidon, his eyes fell upon Cynara. He was instantly infatuated with her. And in true Zeus nature, he seduced her and decided to make her a goddess so she could live closer to his home in Olympia. Cynara was flattered of course, and accepted. Now Zeus could have his affairs conveniently while his wife Hera was away from Olympia. Cynara became homesick and missed her mother terribly. She snuck back to Earth for a quick visit with her mother. When she returned, Zeus was enraged over her "betrayal". In his anger he threw her back to Earth and transformed her into a thistle, which is today the artichoke that we know and love. 

I bought a pack of 4 medium sized artichokes at Trader Joe's. Once halved, they fit perfectly into my baking dish. If you are using large artichokes, only use 3, but keep the ingredient ratios the same. Slice off the very top of the artichokes to remove most of the thorns. Trim the stem, leaving 1/2" and cut in half as shown above. 

Use a paring knife to remove the dark purple inner leaves and fiber strands. The leaves are very sharp, so be careful to not poke your fingers. Cut right along the edge of the fibers to leave the tender meat (heart) in tact. The heart is the tasty good stuff that makes all the prep work worth it! Rinse each half under cold water, once the centers are removed to clean off any remaining small fibers or sharp leaves.

Line up the halves in a large, glass baking dish. Drizzle lightly with olive oil and sprinkle with chopped garlic and 1/2 cube of melted butter, making sure to really soak the center and inner leaves. Squeeze half of a lemon over the top and sprinkle with garlic salt and lemon pepper.

Spread the parmesan and breadcrumb mixture evenly over the center of each choke.

Cover with foil and bake at 425 degrees for 25-30 minutes, remove foil and broil on low for an additional 5, or until golden brown on top. I used convect roast at 400 degrees for 20 minutes and then proceeded to broil. If you're unsure if they are done, carefully poke a paring knife into the heart. If it gives with little resistance, they are done. Do not overcook, there should be some slight firmness. Think Al Dente pasta, you don't want them to end up mushy.

Plate and serve with a lemon garnish and the lemon-garlic butter. You may drizzle the butter over the top, or serve on the side for dipping. I prefer drowning each morsel in butter. If I'm going to have butter, I'm going to mean it. :)

Ingredients:

4 medium artichokes, prepped and halved

2 large lemons, halved. Reserve 1/2 for garnish

1 cube of butter, 1/2 to drizzle and 1/2 for the sauce (I never said this was low fat, live a little!)

4 T. minced garlic (reserve 2 T. for the butter sauce)

2 T. olive oil

1/2 ts. lemon pepper

1/2 ts. of garlic salt 

Mixture for topping:

1/2 C. Italian bread crumbs

1/2 C grated parmesan cheese

Dipping sauce:
(prepare while artichokes are roasting)
1/2 cube of butter
2 T. of minced garlic
The juice of one lemon

Place the above in a tall tempered glass jar (prevent spill over)  and microwave for 30 seconds, or until butter is melted. Carefully remove, as the glass will be very hot. Place in a small ramekin to serve the sauce on the side, once cooled.