Artichoke Antipasto - {Carciofata}

By á-170456

Ingredients

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

Details

Servings 4

Preparation

Step 1

In a 12- to 14-inch saute pan, heat 6 tablespoons of the oil until almost smoking. Add the onions, pine nuts, currants, chili flakes, garlic, artichokes and tomatoes and saute until soft and very 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.

This recipe yields 4 servings.