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Braised Artichokes, Ricotta, and Mint Pesto with Pine Nut Currant Relish.

Nancy Silvertone
open faced sandwich with unique and delicious combination of flavors
Print Recipe
Course Appetizer
Cuisine American

Equipment

  • Panini Press

Ingredients
  

Alt B == Marinated Artichokes

  • 4 (Alt) Roman Style - Marinated Artichokes long stem marinated is sunflower oil "Roman Style"

Artichokes

  • 4 Med Artichokes Cut into quarters
  • 1 1/2 cups Olive oil Extra Virgin
  • 1 LEMON
  • 1 medium Onion
  • 1 whole Dry Red Hot Chili Pepper
  • 4 cloves Garlic
  • 2 teaspoon Salt
  • 1 Tree Rosemary

PineNut Relish

  • 2 tbsp PineNuts
  • 1/2 cup Golden Currants
  • 1/4 cup Balsamic vinegar
  • 3 teaspoons minced red shallot
  • 1 whole Dry Red Hot Chili Pepper
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon Salt
  • 1/2 Tree Rosemary

Ricotta Spread

  • 3/4 pound Fresh ricotta
  • 1 Dry Red Hot Chili Pepper
  • 1/4 cup Olive oil save from braising the artichokes
  • 1 teaspoon Salt

Mint pesto

  • 5 tbsp pine nuts
  • 3 clove garlic peeled and minced
  • 1/2 cup mint chopped
  • 1/4 cup parsley chopped
  • 1 teaspoon salt Kosher
  • 1/2 cup Olive Oil Extra Virgin
  • 1/4 cup Parmigiano- Reggiano Finely Grated
  • 2 teaspoon lemon Juice fresh

Parmigiano - Reggiano

    Instructions
     

    • Braise the artichokes in Olive Oil with the Lemon halves, Onion Chile, Garlic, rosemary.
    • The heat at this step is medium for 15 minutes.
    • remove the artichokes and save the oil for the ricotta.

    Ricotta Spread.

    • Mix the Ricotta, Artichoke Oil, Salt.

    Sandwich

    • Grill the bread. Add ricotta, spoon over the Mint pesto, add Currant relish.
    • Top with Artichokes, shave fresh parm over the top. Drizzle artichoke oil over the top.
    Keyword obsession