Amount	Ingredient
4 Cups	artichoke hearts
1-1/2 Tablespoons	brown sugar
1 Cup	carrot, peeled and chopped
1-1/2 Cups	chopped sweet onion
1-1/2 Cups	cucumber, peeled, seeded, cut into 1/4-inch pieces
3 Dozen	eggs
1 Tablespoon	fresh basil, chopped
3/4 Cup	fresh cilantro, chopped
1-1/4 Tablespoons	fresh ginger root, peeled and minced
1 Tablespoon	fresh oregano, chopped
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
3/4 Cup	freshly squeezed lime juice
1 Tablespoon	garlic, minced
As needed	grated Parmesan cheese
1/2 Cup	green onion, finely chopped
1-1/2 Each	jalapeno pepper, seeded, finely chopped
1-1/2 Quarts	mango, peeled, cut into 1/4-inch cubes
1-1/2 Pints	mesquite chips
2-1/2 Pounds	MESQUITE SMOKED TURKEY BREAST, cut into julienne strips
2 Tablespoons	olive oil
To Taste	pepper
To Taste	pepper
2 Teaspoons	salt
1/2 Teaspoon	salt
3/4 Cups	sliced ripe olives, well drained
1 Cup	tomato sauce
3 Cups	tomatoes, chopped
6 Pounds	TURKEY TENDERLOINS, skin removed
1/4 cup	unsalted butter