The Artichoke Cafe News & Recipes
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The Artichoke Cafe has been awarded the
Wine Spectator Award of Excellence, again!
The Artichoke Cafe will be listed in The Wine Spectator annual dining guide in the August 31, 2009 issue. This will be Artichoke Cafe's 6th award from the Wine Spectator. For those with a pallet and special interest in wines, we have just what you are looking for: Robert Lemberger. Lemberger is Artichoke Cafe's own wine director. Having been with the Artichoke Cafe for 6 years, Lemberger is now carrying on the tradition of creating an award winning wine list, now with his own added taste and expertise. Having trouble choosing a wine for a certain dish? Ask Robert Lemberger to course and pair your meal with wines or beers alike! Also ready to talk wine are Eric Naugle and Julian Martinez who will be tending our full service bar, and tending to your needs.
Also in Artichoke Cafe news, owners Terry and Pat Keene have expanded their restaurant. The renovation of the Atrium Room and in-house bakery now showcases our new wine cellar, and can seat up to 50 people, comfortably. These new dining rooms are Audio Visually equipped and WiFi accessible to suit corporate events, private functions, wedding showers and wedding rehearsal dinners and graduation parties. We will also make special arrangements for Saturday and Sunday mid-afternoon events.
You can view the rooms and BAR areas by clicking on the Gallery tab at the top of the home page and then click on The Settings.
Want to share a taste of Artichoke Cafe at home? Here's Owner and Chef Patricia Keene's favorite soup recipe:
Fall Vegetable Minestrone
Start to Finish: 30 Minutes
1 medium onion, chopped.
1 Tbsp olive oil
2 14oz cans reduced sodium chicken broth
1 1/2 cups water
1 15oz can cannellini beans, rinsed and drained
1 medium zucchini, coarsely chopped
1 cup sliced carrots
3 cloves garlic, minced
3/4 cup dried multigrain elbow macaroni
1 Tbsp snipped fresh oregano
6 cups coarsely torn, trimmed Swiss shard
1 14 1/2 oz can no-salt-added diced tomatoes
1) In 5-6 quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to boil. Add pasta and oregano. Return to boiling and reduce heat. Let simmer, covered for 5 minutes. Stir in Swiss chard.
2) Stir in tomoatoes and fresh oregano. Remove from heat. Season with salt and black pepper to taste. Makes 6 1/2 cups.