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Founder/Chef James D'Aquila

Artichokes Mediterranea

This dish makes for a wild first course!

Step 1
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2 large Bristol Quality stemmed artichokes
4 lemon Halves
2 onions sliced
2 0z of thyme sprigs
pinch of bay leaves
1 cup of olive oil
6 cloves of garlic sliced
sea salt to taste
water to cover

Step 2
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1 cup of red teardrop tomatoes halved
1/3 cup of pitted nicoise olives
2 tablespoons minced garlic
2 tsp chopped fresh lavender
lemon zest and juice of one lemon
4 oz of butter
1 cup of white wine
salt and pepper to taste
3 shallots sliced
1/4 cup of olive oil

The artichokes are halved and first cooked in acidulated water, then sauteed in the olive oil with the garlic , onions and fresh herbs. Reserve and keep warm.

Pour oilive oil in sauce pan, saute shallots, garlic, olives andd the butter and white wine. Reduce to enhance the flavor, add tomatoes, lemon and fresh lavender and season to taste.

Serve 1/2 and artichoke on your favorite dish, top with pan
sauce and garnish with fresh lavender flowers. Serve with a nice white wine, and don't forget the bread!

Date entered: 4/20/2004 10:12:19 PM

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