3.09.2011

Tri-Winning Antipasto Ploy

Apologies for the brief hiatus. I return to you with yet another stint in my plot to become the more put together/less annoying in every way/ non-mulletted, cussing or flannel-wearing version of Julie to a Julia played by Ina Garten. (To clarify- Julie:Julia :: Mal:Ina) So, here's another recipe from her cookbook "How Easy Is That?" because I made it the other night and in addition to being scrumptious, fairly healthy and easy, it actually prompted this response from Johnny: 

Which is quite literally music to my ears. 


My suspicions of this dish's "hitting the spottedness" relate to a couple of meals that we had pool-side at our combined very favorite hotel in the mundo:
Hotel Scalinatella


That I get butterflies even reminiscing about. But, this dish is so perfectly served as part of an antipasto to add a unique flavor to your standard cured meat+cheese+olives plate,


or as a side or topper to some spaghetti aglio e olio.


Then, if you have leftovers it's a perfect dish to take for lunch with some crackers...sooo, it's actually "tri-winning." [see Charlie Sheen]

Alas, here is the recipe for Ina Garten's Roasted Artichoke Hearts:
(serves 6)

2  (9-ounce) boxes of frozen artichoke hearts, defrosted
     Good olive oil
     Kosher salt and freshly ground pepper
1   shallot minced
3   tablespoons freshly squeezed lemon juice (2 lemons)
1   tablespoon good white wine vinegar
1   teaspoon Dijon mustard
1/2 cup chopped fresh basil leaves
3   tablespoons drained capers
1   jarred roasted red pepper, small-diced
1/4 cup minced red onion
1/4 cup chopped fresh parsley
     Pinch of crushed red pepper flakes

Preheat Oven to 350 Degrees


Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
Meanwhile, make the vinaigrette. Place the minced shallot, lemonjuice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.

Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.



We had ours alongside the spaghetti aglio e olio, so simple and delicious it could easily be consumed by the pound, but if you happen to be giving up such a thing like pasta by the pound for Lent today, just stick with it as an antipasto and you will be on your way to a 40 day success and happy tums across the board. 


Enjoy! 




Credits: 
Barefoot Contessa, How Easy is That?
latimes.com
hotelscalinatella.com

1 comment:

Hubble said...

I love Ina's new cookbook!

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