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Hot Pumpkin soup

Halloween with Pastene!
Stuffed Artichoke Eyeballs
"They're Lookin' At You Kid!"

Italy over the last decade or so has been celebrating Halloween, as reported on LifeinItaly.com. Halloween, an Americanized holiday, is now making its way back into Europe in its new form. Italians have been embracing this style of the holiday over "All Saints Day" or "Carnevale". It's fun to have a holiday to dress up as someone, or something, else. And what better time to invent creepy fun food.

Food can be fun and healthy so the Pastene Amici invented these "Stuffed Artichoke Eyeballs". It's a take off of "Stuffed Artichoke Bottoms" with a little food art added. The idea was to make a creepy treat that's healthy and fun to eat. After one bite of these tasty appetizers they lost their creep and disappeared pretty fast. It was fun to use a few of the products here at the Pastene Kitchen to make these little creatures. Even though there are a lot of ingredients we found it to be simple, easy to make and affordable.

Stuffed eyeballs, stuffed artichoke bottomsThe Recipe:

It will take about 45 minutes to put these dishes together, depending on how many you'll be serving. There are actually a few recipes included in this one overall recipe. What we did was to use two types of stuffing for the whites of the eye look and added atichoke leaves for eyelids, roasted red peppers for eye viens and olives for the center.

INGREDIENTS for the cold appetizers:

Qty.
2 14oz. cans Pastene Artichoke Bottoms (about 8 in each can) drained
2 14oz. cans Pastene Whole Artichokes (about 6 in each can) drained
1 10oz. jar Pastene Stuffed Queen Olives or Stuffed Manzanilla Olives
1 piece of Pastene Roasted Red Pepper

Hummus:
1 14oz. can Pastene (ceci) Chick Peas drained and creamed
1 10oz pkg. package frozen chopped spinach, thawed and drained
(you can add some of the whole artichokes to this just make sure you have enough for eyelids)
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons olive oil
2 gloves fresh garlic
1/4 teaspoon salt

Hot ArtichokesINGREDIENTS for the Hot appetizers:

Qty.
2 14oz. cans Pastene Artichoke Bottoms (about 8 in each can) drained
1 14oz. can Pastene Sliced Ripe (black) Olives (You can use whole olives if you want to slice them)
6 oz. Jar of Pastene Parmesan Cheese

Artichoke Dip:
2 10oz pkg. package frozen chopped spinach, thawed and drained
1 (8-ounce) container low-fat plain yogurt
1 1/2 14oz. cans Pastene Whole Artichokes (about 6 in each can) drained
2 cups shredded part-skim, low-moisture Mozzarella cheese
1 (8-ounce) container low-fat plain yogurt

 

DIRECTIONS for the cold appetizer:

Make the Hummas: In a food processor, process ceci (chic peas), garlic, spinach (add some of the whole artichokes here if desired) and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.

Next take the Artichoke Bottoms drained, pat with paper towel. Fill with about a teaspoon of hummus or until you have a slight top bulge. Place a slice of the Stuffed Queen Olive (or Stuffed Manzanilla Olive) in the center. Add a leaf or two from the whole artichoke and place so they look like eyelids. Slice the roasted red pepper into thin slices use as eye viens. Refridgerate and serve.

DIRECTIONS for the hot appetizer:

Make the Artichoke dip: In a food processor, Combine all the dip ingredients and mix well.

Next take the Artichoke Bottoms drained, pat with paper towel. Fill with about a teaspoon of artichoke dip or until you have a slight top bulge. Place a slice of the Pastene Sliced Ripe (black) Olives in the center. Add a leaf or two from the whole artichoke and place so that they look like eyelids. Slice the roasted red pepper into thin slices use as eye veins and add as desired. Preheat oven to 350°, bake for 12 minutes, serve.

WHAT WE DID:

Halloween faceFirst we made the cold appetizer, we used an Artichoke & Spinach Hummus made with Pastene chic peas. We stuffed this mix into the Artichoke bottoms. We used Pastene Stuffed Queen Olives for green pupils, Pastene Whole Artichoke Heart leaves for the eyelids, and Pastene Roasted Red Peppers cut thin for bloodshot eye veins. For laughs we made some teeth out of the Roasted Red Peppers, to give it some bite. Be as creative as you like here remember this is for fun and of course to scare the guests and kids.

Next we made the hot appetizer. We blended Artichoke, Spinach, Yogurt, Sour Cream and Mozzarella into a dip. We also used plain bagel chips as well the Pastene Artichoke Bottoms. The bagel chips came in handy for the left over dip, which we baked in the oven in a baking pan. Instead of the stuffed queen olives we used the Pastene Sliced Ripe Black Olives as they handle heat better. We used the whole artichoke hearts leaves for the eyelids. The dark olives looked scary enough so we didn't add any bloodshot eye veins. Someone suggested floating the eyes on a tomato sauce, Dracula's blood, but that would have required plates and a fork instead of napkins for serving.

Enjoy these recipes. Tell us experience when you prepared and served this dish by sending an e-mail to: recipes@pastene.com. Live well, eat healthy, and thanks for choosing Pastene.

You can find these ingredients at our online store or use our store locator to find a market near you.





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