I steamed, marinated, and ultimately grilled it, serving it up with an anchovy-caper-lemon aioli. And if that wasn’t wonderful enough, I paired it with a spicy caponata topped with creamy burrata and parmesan crisps.
Even though the FOODalogue kitchen goes Italian more meals than not, I’m sending this particular meal over to my friend, Val of More Than Burnt Toast. Val has been creating personal challenges for herself and in anticipation of the movie Eat Pray Love, she’s invited others to join her in celebrating the cuisine of Italy.
Vegetables and pastas are the stars of the Italian kitchen. In fact, the two in combination are my favorite supper. This started out as a vegetarian, pasta-less meal; however, during the preparation, I opted to include anchovy in the dipping sauce and to add some crumbled sausage in the caponata. But they were clearly additives.
After the usual trim of the top, stem and leaves, I steamed the artichoke with a couple of cloves of garlic and half a lemon in chicken broth. Once it was tender, I drained it, halved it, scooped out the prickly center and brushed it with a mix of evoo, balsamic, the garlic it was cooked with, and s+p. Since I don’t have an outdoor grill, I decided to ‘grill’ it under the broiler in the oven.
1/2 cup olive oil
1/2 tin anchovies
1 teaspoon capers
1 small clove of garlic
juice of 1/2 lemon
Ingredients were blended until emulsified.
I love Caponata and make it frequently in one form or another. Sometimes, I go strictly vegetarian; sometimes I flavor it with anchovies or, as I did this time, with leftover Italian sausage.
The dish was finished with fresh creamy Burrata cheese and fresh parsley.