artichoke-antipasto 886 B

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  1. Recipe Summary
  2. Prep Time: 15 minutes
  3. Cook Time: 20 minutes
  4. Yield: 4 servings
  5. User Rating: No Rating
  6. 6 tablespoons plus 4 tablespoons extra-virgin olive oil
  7. 2 medium red onions, cut into 1/2-inch dice
  8. 2 tablespoons pine nuts
  9. 2 tablespoons currants
  10. 1 teaspoon chili flakes
  11. 3 cloves garlic, thinly sliced
  12. 20 baby artichokes, trimmed and halved
  13. 1/4 cup sun-dried tomatoes
  14. 1 bunch fresh basil leaves
  15. 20 fresh mint leaves
  16. 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
  17. Sea salt
  18. 4 slices peasant bread, grilled
  19. In a 12 to 14-inch saute pan, heat 6 tablespoons of oil until almost smoking. Add the onions, pine nuts, currants, chile flakes, garlic, artichokes, and tomatoes and saute until soft and fragrant, 18 to 20 minutes. Remove from heat, allow to cool and stir in the herbs. Drizzle with the remaining olive oil, season with sea salt, and serve with the grilled bread.