Do you have a great recipe to share with the Tri-State? The Herald-Dispatch is seeking your favorite recipes for possible publication. You may send recipes that focus on health, length of preparation, the use of seasonal produce or that are just plain too tasty not to share. Send them to Robyn Rison at P.O. Box 2017, Huntington, WV, 25720 or by e-mail at rrison@herald-dispatch.com.

HUNTINGTON -- One of the oldest foods known to man, the artichoke is a versatile vegetable still regarded as exotic to many in the United States. However, it's used in everyday dishes such as salads, pastas and casseroles in Mediterranean countries.

Cooks everywhere also believe the vegetable is difficult to prepare, and there's only one way to prepare them -- by boiling. Artichokes do require trimming, similar to peeling and coring an apple, peeling a potato or chopping an onion.

Artichokes are a healthy, low-calorie and low-sodium food. A 12-ounce artichoke contains no fat, is cholesterol free and has 25 calories. They are a good source of fiber, vitamin C, potassium, folate and magnesium.

Artichokes can be braised, steamed, sautéed, marinated, microwaved, stir-fried and baked. Probably the most popular way to serve this vegetable is whole, as an appetizer, with butter or in favorite sauce for dipping.

This appetizer is from "Cooking with Smitty's Mom" by Barbara Smith with Michael W. Smith:

BAKED SPINACH-ARTICHOKE SPREAD

1 (14-ounce) can artichoke hearts, drained and chopped

1 (10-ounce) package frozen chopped spinach, cooked and drained

1 cup shredded Monterey Jack or mozzarella cheese

1/8 teaspoon garlic powder

Dash cayenne pepper

1 cup parmesan cheese

1 cup mayonnaise

Dash Worcestershire sauce

Mix ingredients well; spoon into lightly-greased 1-quart casserole or soufflé dish. Bake at 350 degrees 20-30 minutes. Serve with tortilla chips or crackers.

These two recipes are from "Fannin Family and Friends Favorite Foods, 2001:"

SPINACH ARTICHOKE PINWHEELS

1 (14-ounce) can artichoke quarters

1 (10-ounce) box frozen spinach, chopped

1 cup fresh grated parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

2 cans crescent dough

1/2 cup mayonnaise

Preheat oven to 400 degrees. Thaw and drain chopped spinach. Chop artichoke into very small pieces. Mix artichoke, spinach, mayonnaise, cheese, garlic powder and onion powder in large bowl. On waxed paper, roll out crescent dough with rolling pin (one can at a time, on separate sheets of waxed paper). Make sure perforations are pressed together. Spread half of mix on each crescent sheet. Roll up to form long roll. Press bottom seam closed. Wrap in waxed paper, place in freezer, allowing to freeze overnight. Remove from freezer about 1/4 hour to 1 hour before baking. Remove waxed paper. Cut into 1/2 to 1-inch round slices. Place on baking sheet pan or baking stone about 1-inch apart. Bake in oven 15-20 minutes.

ARTICHOKE RICE SALAD

1 (6-ounce) package chicken, vermicelli rice mix

2 (6-ounce) jars marinated artichoke hearts

1/2 cup mayonnaise

1/2 teaspoon curry

20 stuffed olives, sliced

1 bunch green onions, chopped, white part and little of green tops

1/2 large green pepper, chopped

Cook chicken-rice mix as directed. Cool. Drain artichoke hearts, reserving liquid from one jar. Chop these up coarsely. Combine reserved liquid with mayonnaise and curry. Mix all ingredients and chill. This is best if made the day before serving.

These recipes are from my collection:

ARTICHOKES WITH LIGHT HONEY MUSTARD DIP

4 medium artichokes

1/2 cup light mayonnaise

2 teaspoons honey

1/2 teaspoon mustard

1/2 teaspoon lemon juice

Wash artichokes under cold running water, cutting off stem at base and removing small bottom leaves. Stand upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt to 2-3 inches boiling water. Cover and boil gently 35-45 minutes or until fork pierces easily. Turn artichokes upside down to drain. Serve immediately or cool completely; cover and refrigerate to chill. Combine next four ingredients and mix well.

ARTICHOKE POTATO AU GRATIN

3 medium artichokes

Lemon juice

Water

3 medium potatoes, unpeeled and thinly sliced

3 tablespoons olive oil, divided

1 tablespoon chopped garlic

2 teaspoons dried thyme, crushed

3/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup soft bread crumbs

1/2 cup hot chicken broth

Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke hearts. Continue to snap off, discarding petals until central core of pale green petals is reached. Trim outer dark green layer from artichoke. Cut off stems and top third of artichokes; discard. Trim outer dark green layer from bottoms; quarter artichokes lengthwise. Cut out center petals and fuzzy centers. Vertically slice each quarter into 3-4 wedges. Dip slices in mixture of 4-6 cups water and lemon juice. Place layer of potato slices on bottom of oiled 21/2-quart baking dish. Arrange layer of artichoke slices on potato slices. Combine garlic, thyme, salt and pepper; mix well. Sprinkle with 1 heaping teaspoon garlic mixture, drizzle with 1 tablespoon olive oil. Repeat layers, ending with potato layer, until ingredients are used. Pour hot chicken both evenly over surface; sprinkle with bread crumbs and drizzle with remaining oil. Cover with foil; bake at 425 degrees 30 minutes. Remove foil; bake 30-45 minutes longer or until tender.

PREPARING ARTICHOKES

Use sharp knife to cut off stem of artichoke at its base.

Cut off top, about 1/4 way down. Discard stem and tops. With scissors, snip off tips of petals.

Stand artichoke in deep saucepan or pot. Add about three inches of water. A little olive oil, lemon juice and seasonings may also be added. Cover; boil gently until a petal near center pulls out easily, about 25-40 minutes, depending on size.

Remove center before serving, or to stuff, pull petals back and scrape out small purple-tipped petals and fuzzy center with spoon.

Serve hot or chilled, with mayonnaise, green or red salsa or favorite sauce or dressing for dipping.