Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.

Looking for the recipes from the Chez Melange cooking class? Click on the button to the left labeled 'Chez Melange Cooking Class for 1800 PCH' and pick them up from there.

If you need a recipe that you can't find here, let us know and we will scour our personal cookbooks, find it, and post it for you! Email your requests to:

Buon Appetit!!
Sicilian Artichoke Tart - from Chez Melange! (Print this)
Sicilian Artichoke Tart
by Betty Evans
Courtesy of

Artichokes are curious and beautiful plants. The bud is the edible part. If left on the bush, it will leisurely open and turn into a dramatic, purple thistlelike flower. This blossom is a great favorite of flower arrangers, who grow artichokes only for their blooms.

In the Mediterranean climate of Sicily, artichokes as a crop flourish. They are used in many inventive ways in the island's distinctive cuisine. When I visited this ancient island, I dined at a small trattoria near the classical theater in Taormina. For an appetizer, a wedge of this tart was served with a cool glass of the famed, local white Corvo wine. Because the grapes grow from the volcanic earth, these wines are exceptional. An artichoke tart may be used as an appetizer or for a light supper or lunch dish.

This may also be prepared in an 8-inch by 8-inch pan and cut into squares.

1 (8 ounce) package frozen artichoke hearts or 1 (13-14 ounce) can artichoke hearts
Olive oil for pan
1 tablespoon minced onion
1 tablespoon lemon juice
1 clove garlic, minced
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
3 eggs, slightly beatn
1/4 cup bread crumbs for toping
Olive oil for topping

If using frozen hearts, cook as per package directions and drain. When using canned, also drain. Ct the artichokes (frozen or canned) into small, bite-sized pieces. Prepare a 9 or 10 inch pie pan by lightly oiling sides and bottom. In medium-sized bowl, mix together all ingredients except bread crumbs and olive oil (for topping). Place in the pie pan. Top with crumbs, and drizzle a little olive oil over top. Bake at 350 degrees for 20 minutes. Remove and cut into wedges. Serve slightly warm, or refrigerate and serve cool. It is best served with 2 days.

Brought to you by:Vicki Goorchenko
1800 PCH is compliments of:
Vicki Goorchenko
ABR, CRS, GRI, SRES (CA DRE#00705455)

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