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Founder/Chef James D'Aquila

The Wild Artichoke Napoleon

Ingredients (Serves 4)

2 Cups Fresh Marinated Baby Artichoke Hearts – Sliced 1/3 inch thick
2 oz. of pitted nicoise olives
¼ cup finely chopped shallots
2 tablespoons finely chopped garlic
4 oz. of fresh roma tomatoes julienne
1 cup of sliced shiitake mushrooms
¼ cup of fresh basil chiffonade
½ cup of grated parmesan cheese
1 cup of white wine
1 ½ cup heavy cream
¼ cup pine nuts
¼ cup olive oil
2- 1 ½ x 3 Inch Puff Pastry Triangles Pre- Baked
Pinch Salt and White Pepper
Purple Sage Flower
French Lavender Flower


Heat large sauté pan, drizzle with olive oil, combine shallots, garlic, mushrooms, tomatoes, artichokes, and olives. Saute vegetables till very tender, de-glace with white wine and heavy cream and then reduce till sauce becomes very creamy. Add parmesan cheese and season with salt and white pepper. Heat puff pastry triangles in the oven, slice into three layers. For Plate, place one slice of puff pastry on plate, toss artichoke mixture with basil and layer artichokes and puff pasty in napoleon fashion. Garnish with fresh herb flowers.
Get Wild!

Wine Pairing- Rocca Bernarda, Pinot Grigio 2000, Friuli

Date entered: 2/27/2004

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