So there I was at that mega huge warehouse shopping club picking up my mega huge cans of olives and pickles for our mega huge barbecue when I spied the largest jar of marinated artichoke hearts I’d ever seen.

Not only was it the largest jar of marinated artichoke hearts I’d ever seen, it was only one of the six jars that came in the case. I’d gone to warehouse shopping heaven. Thank goodness I brought the SUV.

Since I’m having a ton of people over to eat hot dogs and hamburgers, I know we’ll polish off more than a couple of jars. The trick will be to make sure that my kids don’t eat them as snacks or in salads before I get a chance to make some of my favorite recipes.

Marinated Mozzarella and Artichoke Hearts

1 (9 ounces) fresh Mozzarella cheese balls in water, drained or 1 (8 ounce) package cubed Mozzarella

1 (6 ounce) jar marinated artichoke hearts

1/2 cup roasted red peppers, cut into 1-by- 1/4 -inch strips

1/2 teaspoon each dried rosemary

1/2 teaspoon red pepper flakes

1/8 teaspoon salt

In a serving bowl combine all ingredients and mix to combine. Cover and chill at least one hour. Serves 6 to 8. This recipe can be doubled or tripled.

Tortellini and Artichoke Pasta Salad

1 10-ounce package cheese tortellini, cooked according to the package directions

2 6- to 8-ounce jar marinated artichoke hearts, drained, save the liquid, cut into pieces

2 to 3 tablespoons roasted red pepper or pimento, diced

4 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Parmesan cheese, grated

2 tablespoons basil, chopped

2 tablespoons parsley, chopped

Salt and pepper

Place the cooked tortellini in a bowl. Spoon 1 tablespoon of the marinated artichoke liquid over the tortellini and toss to keep them from sticking together. (You can add more to taste.) Add the artichokes to the tortellini and then add the red pepper, mayonnaise, mustard, Parmesan, basil, parsley, salt and pepper to taste. Toss gently to combine. Refrigerate for at least 1 hour for the flavors to meld. Serves 8.

Artichoke Bruschetta

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1/3 cup finely chopped red onion

5 tablespoons mayonnaise

1 French baguette, cut into 1/3 inch thick slices

Preheat the broiler. In a medium bowl, combine the marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Serves 6 to 8.