Almond Chinese Chicken Stir Fry

2 large chicken breasts; skinned, boned, cubed
1 can button mushrooms
2 large celery ribs; sliced diagonally
1 small onion; sliced
1 can water chestnuts; sliced and drained
1 cup frozen peas
2 tablespoons oil
1 cup chicken broth
1/2 teaspoon sugar
1 tablespoon Soy sauce
pepper (to taste)
1 tablespoon cornstarch; mixed with water
toasted almonds
rice
Chinese noodles
It is [...]

Artichokes with Vinaigrette

1/2 cup vinegar
4 teaspoons lemon juice
1 tablespoon sugar
1/2 teaspoon dry mustard
1/2 cup olive oil
2 teaspoons lemon juice
4 medium California artichokes; cooked
Combine vinegar, lemon juice, sugar and mustard. Gradually add oil until blended. Serve with cooked artichokes.
Source:  Baroda Farms
4 servings

Artichokes with Lemon-Garlic Butter

2 tablespoons olive oil
1  bag frozen baby artichokes
2  garlic cloves; minced
4 tablespoons fresh lemon juice
4 tablespoons butter
Heat oil in heavy medium saucepan over medium heat, saute artichokes until browned; cook 1 minute.  Add lemon juice and butter; whisk until butter melts.  Season with salt and pepper.
Serve artichokes warm with seasoned butter.
By:  Sara Moulton
4 servings