Artichoke Crowns Stuffed with Saffron-Scented Crab Submitted by: Barbiel
6 large artichokes, trimmed (see Note)	Topping (recipe below)
Make the Artichokes: Bring a large pot of salted water to a boil over high heat. Add the artichokes and cook until a thin-bladed knife can be easily inserted into the bottom of the artichoke, 15 to 25 minutes. Drain and place the artichokes upside down on a clean kitchen towel. Let cool. Carefully remove the remaining leaves from the cooled artichokes. Using a melon baller or small, sharp-edged spoon, scrape away the fuzzy chokes. With a sharp knife, trim the outside of the artichoke crowns to a smooth shape. Transfer the crowns to the prepared gratin dish and set aside. Preheat the broiler. Lightly butter a 9 by 13-inch (3-quart) gratin dish. Note: To trim artichokes, working with one artichoke at a time, cut off the stalk flush with the base of the artichoke, then remove the outermost leaves to reveal the sides of the pale, cream-colored heart. Cut off the top about an inch above the base. As each artichoke is trimmed, rub the cut surfaces with lemon to prevent discoloring, or drop them into a bowl of cold water with the juice of 1 lemon. Topping: 1 cup fresh bread crumbs 3 tablespoons unsalted butter, melted     kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 1/2 tablespoons all-purpose flour 1/2 cup heavy cream 1/3 cup clam juice     pinch of saffron kosher salt and freshly ground black pepper 1/2 pound fresh lump crabmeat, picked over to remove any cartilage or shell bits Make the Topping: In a small bowl, combine the bread crumbs and butter; toss until the bread crumbs have absorbed all of the butter. Season to taste with salt and pepper and set aside. In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the cream, clam juice, and saffron. Whisking constantly, bring to a boil and cook until thickened, about 2 minutes. Season to taste with salt and pepper. Remove from the heat and add the crab; mix gently with a fork so that the crab is coated with sauce but remains in small chunks. Spoon the crab mixture into the artichoke crowns, dividing it evenly. Sprinkle the topping over the crab. Place the gratin dish on a sturdy baking sheet. Set under the broiler, about 4 inches from the heat source, and broil until deep, golden brown, 2 to 3 minutes. Serve immediately. Serves 6.

Golden Pumpkin Loaf (Diabetic Recipe) Submitted by: Lady Lynda
1/3 cup plain fat-free yogurt 1 tablespoon fat-free sour cream 2 cups pumpkin puree 3 eggs, or equivalent 1/4 cup vegetable oil 2 1/2 cups all-purpose flour	3/4 cup Splenda Granular 4 teaspoons baking powder 1 tablespoon pumpkin pie spice 1 cup raisins 1/4 cup chopped walnuts
Preheat oven to 350°F. Spray two 9X5 inch loaf pans with butter-flavored cooking spray. Set aside. Blend yogurt, sour cream, pumpkin, eggs and vegetable oil in a large mixing bowl. Add flour, Splenda Granular, baking powder, baking soda and pumpkin pie spice. Stir well. Add raisins and walnuts. Stir until just blended. Spread batter into prepared pans. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool and cut each loaf into eight thick slices. Makes 16 servings. Note: These velvety moist pumpkin loaves are great to make any time. They make a perfect snack, or give them as a gift during the holidays. I add a spoonful of 'lite' whip cream on top, yum!.

Sautéed Swiss Chard Submitted by: Barbiel
2 pounds Swiss chard kosher salt 3 tablespoons extra-virgin Olive oil	1 large garlic clove, peeled and sliced freshly ground black pepper
Trim any discolored stems or leaves from the chard. Separate the leaves from the stems then wash both in several changes of water. Cut the stems into 2 1/2-inch pieces. Bring a large pot of salted water to a boil over high heat. Blanch the leaves (plunge them into the water; remove them with a slotted spoon as soon as the water returns to a boil), refresh them in ice water, then blot dry with a clean towel. Add the stems and cook until they are almost tender, about 3 minutes. Drain the stems, then refresh them in ice water. Set aside with the leaves. Combine the Olive oil and garlic in a large skillet and warm over low heat. When the garlic begins to color add the chard leaves and stems. Warm the chard in the garlic-infused oil just until it is tender, about 5 minutes. Adjust the seasoning with salt and pepper and serve. Makes 6 servings. Note: The big mistake people make with chard is cooking the stems and leaves together or - worse - discarding the stems altogether. As you can see in this recipe, we separate the leaves from the meaty stems, blanch them separately (the stems need to cook longer), and then sauté them together quickly for the finished dish. Lately I've seen something called "rainbow chard" - yellow, pink, purple - at the market. The usual red and green varieties have beauty and flavor in abundance, and I recommend you stick with those.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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