Behind the Scenes of Private Chefs of Beverly Hills: The Great Artichoke Heart War of 2010

Anyone who watches Private Chefs of Beverly Hills or reads our press knows that Chef Brian is my favorite; I call us "Team Awesome" and consider him my brother-from-another-mother.

But on tonight's episode, when we're tasked with catering a party for Alison Sweeney of Biggest Loser and Days of Our Lives fame, that love evaporated when The Great Artichoke Heart War of 2010 erupted.

Even though there was a moment when I honestly thought it might be the end of Team Awesome, Goonies never say die and we're better than ever now. Within hours, we were back to playing kissy-face, giving each other high fives and chest bumps.

Here's the recipe that got our battle started, one I'd still go to war for, it's that good...


Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip
makes 10-12 servings as an appetizer
2 cans extra small artichoke hearts, preferably Reese, packed in water, drained and patted dry
1/2 onion, finely diced
1 tablespoon olive oil1 cup Greek yogurt, preferably Fage 2%
1 cup fresh spinach, julienned
1/2 cup low-fat mozzarella cheese, shredded
4 tablespoons parmesan
3 tablespoons fresh basil, julienned
dash of nutmeg
salt and fresh ground pepper to taste

Halve all but two artichoke hearts and grill (a grill pan may be substituted) until lightly charred and warmed through. Keep warm in a low oven (175 degrees) while preparing spinach and artichoke dip.

In a large skillet, heat olive oil over medium-high heat. Sauté onions until tender and translucent. Add spinach and cook until wilted and all moisture in the pan has evaporated, about 3 minutes. Chop reserved artichoke hearts and add, along with Greek yogurt, mozzarella and parmesan. Cook until cheese has melted. Add basil and nutmeg, season with salt and pepper and serve on top of grilled artichoke hearts.

And the recipe for my new obsession, Kale Chips...



Kale Chips
1 bunch fresh kale, stems trimmed and leaves washed
1 tablespoon olive oil
1/2 tablespoon apple cider vinegar
kosher or sea salt and red chili flakes to taste

Preheat oven to 350 degrees.

Wash kale and dry well.

Toss kale leaves in oil, vinegar, salt and chili flakes. Place leaves in a single layer on an ungreased cookie sheet and bake 25-30 minutes or until crispy.

If you'd like to make the White Bean Puree that accompanied it, here it is as well:
2 cans cannelili beans
1 tablespoon sage, chopped
3 cloves garlic, peeled
3 tablespoons olive oil
juice and zest of one lemon
1/4 teaspoon cayenne pepper
salt to taste

Puree all ingredients until smooth. Serve on top of kale chips.