I’m trapped, TRAPPED, I tell you, in my home office today, for a couple of reasons:

1. Because my editor-in-chief, Ms. M. Lisa Monroe(M. totally stands for mean, in case you didn’t know), keeps e-mailing me and asking, “Where, oh, where is that column, Miss Leslie? Don’t you know there are only 12.5 seconds left until deadline, and if you don’t make deadline, this entire publication will CRUMBLE?”

2. Because I’m waiting for the Sears, Roebuck and Co. (see how old I am? I think they just go by “Sears” now, but whateverÖ) to deliver our new washer/dryer set. Which is huge for us; we’ve had our old set since Abbie was 2, and she just received her AARP card in the mail yesterday, so I’d say we got our money’s worth. Wouldn’t you? Anyway, Sears “promised” to be here between 10a.m. and noon, which really means around 5p.m., which totally cuts into my Oprah/cocktail hour. Waaah.

But really, being trapped here is all good, because I’ve been dying to teach you all about the thistle of my homeland, the artichoke. If you don’t already know, I’m from the central coast of California, the “salad bowl” of the nation. My hometown, Monterey, is very close to a town called Castroville, which is officially the Artichoke Capitol of the United States. Really. In fact, every year they even have an Artichoke Festival, and here’s a fascinating bit of trivia: Marilyn Monroe was the very first official California Artichoke Queen, way back in 1947. When she was still a brunette, and not very famous yet. Who knew?

Here are a few more facts about this amazing thistle, the artichoke:

• Artichokes originated in the Mediterranean and are perennial thistles and members of the sunflower family.

• America was introduced to the artichoke by the French and Spanish.

• Artichokes earned fame in the state of California, and today California provides nearly 100 percent of the artichokes in the United States.

• Artichokes contain cynarin, which increases bile production in the liver. Bile plays a key role in the excretion of cholesterol from the body.

• Artichokes are a good source of folate, magnesium, fiber and Vitamin C.

Truth be told, I don’t think I’ve ever had a good fresh artichoke here in New York. I think that may be due to the difficulties in transporting them all the way across country. I could be wrong, and if I am, please educate me. But here’s the good news: we can always get good canned or frozen artichoke hearts, and so that’s what I’m going to work with today. I have two of my very favorite artichoke recipes for you—an Easy Cream of Artichoke Soup, and a delicious Artichoke Chicken Lasagna. This is a white lasagna recipe, and it is soooooo good. And that’s sayin’ something, coming from this wanna be artichoke queen. Enjoy.

EASY CREAM OF ARTICHOKE SOUP

Serves 3-4 entree-sized servings

2 14oz. cans artichoke hearts, drained and chopped

1 1/2 cups chicken broth (low sodium)

1 yellow onion, chopped

1/2 stick of butter

1 10oz. can condensed cream of mushroom soup

1/3 cup half and half

1/2 tsp. red chili pepper flakes (optional)

1/2 tsp. dried thyme

Salt and pepper, to taste

Bring artichokes and chicken broth to a boil in a large pot or Dutch oven. In a saucepan, saute onion in butter. When translucent, add onions and butter to artichoke mixture. Gradually stir in cream of mushroom soup, thyme and red chili pepper flakes. Slowly add half and half, stirring constantly. Remove from heat. Season to taste with salt and pepper

ARTICHOKE CHICKEN LASAGNA

Serves 10-12

2/3 cup butter, divided

1/3 cup all purpose flour

1 tsp. salt, divided

1/4 tsp. nutmeg

1/4 tsp. pepper

3 cups milk (at room temperature)

1 1/2 to 1 3/4 lbs. boneless, skinless chicken breasts, halved and cut into thin strips

2  14oz. cans artichoke hearts, rinsed, drained and quartered

1 tsp. dried thyme

9 cooked and drained lasagna noodles

1 cup grated Parmesan cheese

In a large saucepan, melt 1/3 cup butter; stir in flour, 1/2 tsp. salt, nutmeg and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. In a large pan, cook chicken in remaining 1/3 cup butter until no longer pink. Stir in artichokes, thyme and remaining salt; heat through. In a greased 13x9x2 inch baking dish, spread about 1/3 cup white sauce over bottom of dish. Then place down 3 noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers. Top with remaining 3 noodles, sauce and Parmesan. Bake, uncovered, at 350 degrees for 35 to 40 minutes, until golden brown and bubbly. Let stand for 10-15 minutes before cutting and serving.

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com. You can also read Leslie’s blog at: www.sugarandspiceadk.blogspot.com.