Carciofata

By LeeBoruchow

Contadina style artichoke antipasto. One of my personal favs.

Ingredients

• 6 tablespoons plus 4 tablespoons extra-virgin olive oil
• 2 medium red onions, cut into 1/2-inch dice
• 1/4 cup pine nuts
• 1/4 cup currants
• 1 teaspoon chili flakes
• 3 cloves garlic, halved
• 20 baby artichokes, trimmed and halved
• 1 small handfull of sun-dried tomatoes
• 1 bunch fresh basil leaves
• 1 bunch fresh mint leaves
• 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
• Sea salt
• 4 slices peasant bread, grilled

Details

Servings 4

Preparation

Step 1

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. Splash with white wine to avoid burning. Remove from heat and stir in the herbs. Drizzle with the remaining olive oil, season with sea salt, and serve with the grilled bread.