Bagel Bust and Lemon Artichoke Spread

by Joanne on December 16, 2009

Did any one ever make the claim that a bagel was healthy?  Multi Grain? Whole wheat?  What ever the ingredient, it’s the size that matters. The ones they sell around Utica should be sliced and labeled to serve 4 people. They are HUGE and so, so very good.  Especially the Panera’s French Toast Bagel!  My fall from grace this week was the Gingerbread bagel.  Sue helped me nibble at that one.   Why are Panera’s breads so good but their coffee so HORRIBLE!  I don’t think they clean the decanters. 


I’ve come to the realization that I only stop at Panera’s because my subconscious wants a bagel but I keep insisting that I am going for the coffee.  It’s just no good lying to yourself no matter how hard you try.  To make matters worse, I was caught!  Yes, caught in the act of bagel buying by Bob.  He’s everywhere.  Ted knew about my indiscretion before I could ‘fess up.  Note to Bob:   I’m looking for dirt on you, Bob.  Nancy….stay tuned!


This would be a perfect spread for crostini (“little toasts”)!


This recipe was sent to me with an assortment of Mezzetta products. 

One of those product samples were tender and flavorful marinated artichoke hearts.  I’ve had artichoke hearts before from the jar and they always seemed to have a lot of stem in with them.  This Mezzetta jar of marinated artichoke hearts had ONE stem. I’m not kidding. The rest was all the tender, tasty leaves.  Thanks Mezzetta!!!!


  • 6 oz Mezzetta Marinated Artichoke Hearts, roughly chopped
  • 3 Green Onions, chopped
  • 5 TBS Parmesan-Romano Cheese
  • Juice from one lemon
  • 2 tsp lemon zest
  • Salt and pepper to taste

Mix all together and chill. 

  • 1 1/2 lb Salmon Filet
  • Lemon Juice

Preheat oven to 425 F.    Pour lemon juice over Salmon (about 3 TBS).  Using half of the above Lemon Artichoke mixture, spread over the top of the salmon and put into the preheated oven for 18 minutes.  Turn oven to broil and boil the salmon for 2 minutes *Watch carefully so it doesn’t burn. You just want to crisp the top.


Check for doneness and enjoy. *If your salmon is thick in the middle, put it back into the 425 F oven for about 3 minutes however, it may be best to cut the thin sections otherwise those will be dry and over cooked.


Other items…

I just signed up for an online alternative to Windows Live Writer (on my lap top which uses VISTA, I have all sorts of problems with Live Writer). 

It’s called Zoho:

Anyone use it? Heard of it? If so, do you like it?  Any tips and tricks to pass along?


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  • At 2009.12.16 16:58, Jeena said:

    I love salmon and this looks and sounds fabulous.

    • At 2009.12.16 19:05, Gera @ SweetsFoods said:

      2 interesting points about the tasty artichoke recipe and the software Zoho…
      Need to explore both! Thank you 🙂



      • At 2009.12.17 09:46, Nancy Jean said:

        Hey there Joanne,
        Can’t wait to try the lemon artichoke spread recipe, sounds yummy and I agree that it should be a hit on crostini.
        Bob IS everywhere … kinda spooky, ain’t it?! But he didn’t spill the beans on your bagel outing to me. He also complains about Panera’s coffee. How do you not know your coffee’s awful?!
        Anyway, enjoy the sunshine,

        • At 2009.12.18 18:49, Two Tapenades | Apple Crumbles said:

          […] way to use tapenade is to spread it on top of fish or other […]

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