Roasted Artichokes
4 large globe artichokes
Olive oil
Salt and pepper to taste
4 cloves garlic
½ C water
Heat oven to 375. Take a cookie sheet and cover it with foil. Brush the foil with olive oil and season it with salt and pepper (this is my way to season the cut surface of the artichokes. With a big sharp knife cut the artichokes in half lengthwise. With a good sharp paring knife cut out the choke. Place each artichoke half on top of a garlic clove on the seasoned foil. Brush the tops of the artichokes with oil, season with salt and pepper and pour ½ C water over the artichokes. Cover the pan with another piece of foil crimping the edges so that the artichokes are completely sealed in the foil. Place in the preheated oven and roast until tender. Typically about 45 minutes. You can serve the artichokes anyway you’d like, warm, cold, or room temperature and however you like, with aioli as a dipping sauce, or stuffed with salad, or filled with some garlicy cheesy goodness and broiled until melty.
Serves 4
Caprese Salad
1 basket vine- ripened cherry tomatoes, or 2 large fresh off the vine tomatoes or heirloom tomatoes
2 balls fresh mozzarella, cut into ½ inch pieces
3 large basil leaves, chiffonade
The best quality/tasting olive oil you can find
Aged balsamic vinegar
Sea salt
Pepper to taste
If you are using large tomatoes cut them into ½ -inch pieces about the same size as the mozzarella. Place the tomatoes in a medium bowl, add the cheese and basil. Season to taste with the olive oil, vinegar, salt, and pepper. Let the salad sit room temperature before serving, ideally at least 30 minutes, and eat it all in one sitting. None of these ingredients improve with refrigeration.
Serves 4
