Geoffrey Zakarian showcased this recipe on the Kitchen. I didn’t follow the recipe completely, but it turned out really nice.
I varied the recipe with what I had:
1/4 cup extra-virgin olive oil
1/2 onion, chopped
4 cloves garlic, finely minced
1 cup olives, pitted
1 cup white wine
1/4 cup capers
6 artichokes (from a jar stored in water)
1 to 2 cups of marinara sauce
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. 
Add the olives, white wine and capers and cook about 2 minutes. Add the artichokes, and stir. Place in a oven safe dish.
Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture. Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. 
Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
I really thought this was going to be salty, but it wasn’t. The ricotta made it creamy, and the white wine, and olives made it tangy. It was good.
David didn’t think he was going to enjoy this dip at all, but he did. So, I think I will make it again.
Blessings.
Season with salt, pepper, and Italian seasoning. Use very little olive oil and brush both sides. Lay them in an oven safe dish.
Bake at 350 degrees for 35-45 minutes rated until done.
The lemon zest and juice…
The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).
The absolutely worst part of this recipe is having to wait on the dough. If you can make it the evening before, or just first thing in the morning, that would be best. I made the dough in the morning, and baked the cookies that evening. Also, when you mix the icing, you will need to use it quickly as it will harden.
Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned. Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.
Then add one cup of good white wine (whatever wine you would actually drink). Simmer until absorbed, stirring constantly. Add about one teaspoon of fresh thyme, salt and pepper. Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time. This will take about 20-25 minutes over a slow simmer. Again this takes time so don’t rush the rice. Be gentle in stirring, and let the rice absorb the liquid. 
Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese. Gently fold into the rice.
Serve warm, and add a bit of cheese on top if you wish.
Succulent, creamy, rich and full of flavor. The rice had a nice bite or chew and the cheese added a super creamy flavor. It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. 
I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.
Bake at 350 degrees for about 20-25 minutes. Be careful not to overcook. I almost overcooked these.
The brinieness from the caper oil, and the sweetness of the salmon are an incredible combination. 
My portion with a spoonful of parmesan risotto, and the salmon with the fried capers. I am seriously in love with this dish.
Placed the cheese into two strips on my cookie sheet (with either parchment or silpat). 
Bake at 400 degrees for 10-12 or until golden and bubbly.
Let cool, and break or cut into chunks.
A little bit of work for a lot of yummy pay off. Super crispy and great flavor. And the bonus is that I know it is all cheese – nothing added.
The middle dip is 
Artichoke and crab dip: 1 can artichokes in water – chopped, 2 cans of crab meat-drained (whatever kind of crab that is your preference), ground pepper, 1 cup of parmesan (and more to cover the top), lemon juice and about a cup of mayo. Again, I add the mayo at the end and may or may not use the entire cup. Mix together, sprinkle extra cheese on top, and bake at 350 degrees for 30-35 minutes or until cheese is golden brown on top.
And my favorite at the moment is 
You can serve all of these with pita chips, tortilla chips, celery, , sliced bell peppers, cucumbers or toasted baguettes. Really anything or nothing at all. 
Fall, Saturday’s, football, and dips–can’t get any better. Well, maybe with a cookie or two?
The use a rolling pin or chop as you like to crumble the pine nuts.
I added in some fresh parsley, and did a coarse chop.
I had purchased this beautiful salmon filet. I cut it into 4 equal pieces for cooking (and I left the skin on—love the skin especially when crispy).
Take the pine nut mixture and coat the top of the fish with it. 
Cook it with the pine nut side down first, cooking it 4-5 minutes.
Flip them, and cook until the skin is crispy. 
It was good, nutty, and succulent. I should have served the skin side up, but didn’t so it didn’t stay crispy. It was still very good. I did serve this with the 
I made my pimento dip, million dollar dip and crab and artichoke (hot) dip. It was so yummy! I hated having to turn on the oven with it being 90 plus degrees outside. I haven’t made the crab artichoke dip in a long while. I don’t always seem to make it the same way…what we have on hand I suppose. 
College Football is almost like a religion in the South. I have missed it so…
I used dried black beans, and soaked them overnight in cold water. First thing the next morning, I rinsed them.
Pour the rinse beans into a pan and cover with water. Add salt, pepper, olive oil (just a bit), and two cloves of garlic minced to the pot. Bring to boil and cook until the beans are tender. You might need to add more water, please watch and taste after about a hour of low simmer.
I used mine in nachos. Loved the flavors. Simple and really good.
Pictures really don’t show how good these beans are. I loved that something so simple could be so good.
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