Common Cuisine |

• 1 can drained water-packed artichoke hearts, coarsely chopped
• 1 cup mayo
• 4 oz fresh Parmesan cheese, grated
• 5 green onions, chopped
• 1 clove garlic, chopped finely
• 1 tsp lemon juice

Preheat oven to 350°.

Stir together all ingredients and place in a shallow baking dish (like a pie plate). Bake for 20 minutes until bubbly and light golden brown.

Serve with woven wheat crackers.

Makes about 4 cups.

• ½ cup lemon juice
• 5 tsp sugar
• 1 tsp olive oil
• 1 bay leaf
• ½ tsp salt
• ½ tsp poultry seasoning
• ½ tsp dried basil
• ¼ tsp pepper

Combine all ingredients, pour over the chicken, and refrigerate 30 minutes to 24 hours (longer is better), turning occasionally. Grill 10 minutes per side for boneless skinless breasts, basting with marinade.

I know what you’re thinking, swordfish isn’t exactly an everyday dinner choice. But if you ever do have just the perfect occasion, won’t it be great to know you have the perfect way to make it simply stunning? That’s just what happened to me!

• ¾ cup lemon juice (5 lemons)
• ¾ cup vegetable oil
• 2 Tbsp fresh prepared horseradish
• 1Tbsp grated lemon peel
• 1½ tsp salt
• ½ tsp basil
• ½ tsp oregano
• ¼ to ½ tsp pepper

Combine all ingredients, pour over the fish, and refrigerate 6 to 24 hours (longer is better), turning occasionally. Grill 10 minutes per side for a 1″ thick steak, basting with marinade.