1. Recipe: Prosciutto, Arugula and Parmesan Flatbread
Cured ham is good for the soul, this I am sure of. If you are not wrapping it around melon, asparagus or shoving it by the handfuls into your mouth, then you should give this really easy recipe a try. If the word aroogulla is sending your mind all scatter brained, no worries. This is a fabulous green rich in vitamin C, potassium and along with the rich spicy taste, is considered to be an aphrodisiac.
Ingredients:
1 	 	ball Trader Joe’s Pizza Dough
1/2 	cup 	Parmesan cheese, thinly shaved/sliced
6 	oz Prosciutto
Extra-Virgin Olive Oil
1 	cup Arugula, rinsed and dried
Fresh Ground Pepper
Flour
Instructions:
Preheat your oven to 425 degrees.
Add flour to a rolling surface such as a cleaned counter or cutting board. Place the ball of dough out and let it sit for about 20 minutes.
Roll out the dough as best you can, trying to keep the surface even and the shape pleasing. When it is thinly rolled out place it on baking sheet or stone. Be sure to poke holes throughout the surface it to eliminate bubbles.

Bake dough for about 15 minutes, till it starts turning a nice golden brown. Remove from oven.
Drizzle dough with olive oil. Line with prosciutto

Add arugula and Parmesan. Finally grind fresh pepper on top and enjoy!
  2. Mushroom Stuffed Artichokes
I served these over a bed of lemon pepper pasta with a light drizzle of olive oil and lemon juice.  
Ingredients:3 Tbsp Olive Oil2 cups Button Mushrooms, chopped1/2 cup Onion, diced3 Garlic Cloves, chopped1 Tbsp Cilantro, chopped1/3 cup Parmesan Cheese1/2 tsp Salt1/2 tsp Lemon Pepper2 Artichokes1 Lemon, juiced
Instructions:
Heat 1 Tbsp of oil in a sauce pan, add garlic, onions and mushrooms.  Cook till the onions become translucent.  Set aside in a bowl to cool for a about 5 minutes.

Clean artichokes by cutting the top and bottom 1/4 off. 

Remove any old leaves and trim to remove thorns. Expose the center and remove the prickly center if present. On older artichokes scrape out the cavity.  Coat with lemon juice to reduce oxidation.

To the mushroom mixture add cilantro, Parmesan, salt and pepper; mix thoroughly. 

Open the artichoke by spreading all the leaves wide. Stuff spoonfuls of the mushroom mixture in between each leaf till full.

Place artichokes in the sauce pan, add an inch of water to the bottom of the sauce pan and lemon juice. Drizzle about 1 Tbsp of oil over each artichoke.

Bring water to a simmer, cover and cook for about 45 minutes, till the artichokes are tender. Serve immediately.
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