½ 16 oz jar of Gil’s Chardonnay Artichoke Salsa
4 sweet Italian sausages, casings removed and meat crumbled
1 large onion chopped
2 cloves of garlic minced
½ cup chicken broth
¼ cup dry white wine
12 oz. Fettuccine
½ cup butter softened
¼ freshly grated Parmesan cheese
salt and pepper
2 tbsp minced fresh parsley

In a large stainless steel or enameled skilled sauté sausage over moderately high heat until browned. Add onion and garlic; cook over moderate heat stirring, until onion is golden. Add Chardonnay Artichoke Salsa, broth and wine. Bring to a boil and simmer, covered 10 to 15 minutes. Cook uncovered, stirring occasionally, 8 to 10 minutes or until juices have thickened slightly. Keep warm, covered. Serve with fettuccine, cooked al dente, tossed with butter, Parmesan and the remaining Artichoke Salsa. Salt and pepper to taste. Sprinkle with parsley.

1 16 oz jar Gil’s Chardonnay Artichoke Salsa
¼ cup Gil’s California Extra Virgin Olive Oil
4 oz frozen or fresh shrimp shelled and cleaned
1 4 oz. Can bay clams
½ lb. firm steak fish such as cod, halibut or swordfish
Gil’s Crying Tongue Hot Sauce

Cut fish into 1-inch chunks. Brush shrimp or fish with olive oil and put on metal or wooden skewers*. Grill on barbecue or broil in oven for 3-4 minutes on each side. Combine salsa and baby clams in saucepan. Heat over medium heat until heated thoroughly. Add grilled seafood and pour over enough cooked pasta for two. Season with Crying Tongue Hot Sauce.

*If using bamboo skewers, be sure to soak them in water for 20 minutes before serving.

4 artichokes
water to cover
3 Tbsp melted butter
1 Tbsp Gil’s White Truffle Oil
Parmesan cheese
Optioinal: Chicken broth

Place 4 artichokes in a large pan and cover with chicken broth or water. Boil 40 to 50 minutes until leaves can be removed easily. Drain the artichokes and allow them to cool. Cut each artichoke in half.
Mix melted butter and truffle oil together. Brush mixture over each artichoke generously.
Optional: Season with salt, pepper, garlic or crushed red pepper
Place each artichoke on the grill glat side down, grill for 4 to 5 minutes. Remove artichokes from grill and place them on a platter. Top with grated Parmesan cheese. Serve with mayonnaise or ranch dressing

1 Jar Gil’s Chardonnay Artichoke Pesto
½ lb. grated cheese (Mozzarella, Provolone, Monterey Jack)
½ pizza shell
1/8 Parmesan cheese – grated
2 fresh tomatoes

Preheat oven to 400 degrees; spread Gil’s Chardonnay Artichoke Pesto over each pizza shell. Sprinkle with cheese; garnish with sliced or diced tomatoes. Sprinkle with Parmesan cheese. Bake 20-25 minutes