- 3 large globe artichokes
- 3 slices lemon
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Cut the sharp points off the artichoke leaves with kitchen shears. Remove the small, dry outer leaves from around the base of the artichoke. Cut off the stem 1 inch from the bottom of each artichoke.
- Soak the artichokes in cold water for at least 15 minutes to clean them.
- Place the artichokes upright in a large pan with about 4 inches of water, lemon slices and olive oil. Cook them on medium heat for 30 to 45 minutes, partially covered, or until the leaves pull off easily. Bring the artichokes to room temperature and then cut them in half.
- Scoop out the choke of the artichoke with a teaspoon and discard it. Place the artichokes in the refrigerator. Just before serving, arrange the halves on serving plates and spoon a couple of tablespoons of sauce into each half.
Here are two sauces that can be used on the artichoke. They are NOT meant to be used together.
- 1 shallot, finely chopped
- 1 teaspoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 1 tablespoon vinegar
- 1 tablespoon finely chopped basil
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
- 1⁄2 cup olive oil
- Salt and freshly ground black pepper, to taste
- In a small mixing bowl, combine the shallot, mustard, lemon juice, vinegar, basil, chives and parsley. Whisk to combine and slowly add the oil until it is incorporated. Season with salt and pepper. Place the vinaigrette in a tightly covered container and refrigerate. Remove it a half hour before serving to thin the dressing.
Red Pepper Aioli
- 4 cloves garlic
- 1 roasted, peeled, seeded and finely chopped medium sweet red bell pepper
- 1 cup mayonnaise
- Salt and freshly ground white pepper, to taste
- Pinch of cayenne pepper
- Add the garlic cloves to a food processor fitted with the metal blade and process until they are pureed. Add the red pepper and process until it is well-blended. Add the mayonnaise and process. Add the salt, pepper and cayenne, and taste for seasoning.
- Refrigerate the sauce until serving time.
Makes 6 servings.
- 1 cup Smoky Salsa (see below)
- 1 cup full-bodied beer
- 1-2 pound flank steak
- Combine 1/2 cup of the salsa and 3/4 cup of the beer in a medium mixing bowl and mix until well blended. Flatten out the flank steak in a shallow, large nonaluminum dish. Pour the marinade over it and marinate for 2 to 24 hours covered in the refrigerator; the longer, the more tender.
- In a small serving bowl, combine the remaining salsa and beer for the sauce and mix together. Taste for seasoning.
- Prepare a barbecue for medium-heat grilling. Remove the steak from the marinade and grill it 3 inches from the heat for 5 to 7 minutes on each side for a medium-rare. Place on a carving platter and let rest for 5 minutes. Thinly slice against the grain. Serve immediately with the sauce.
Recipe can be prepared up to 1 day ahead through step 2 and refrigerated.
- 5 large Roma tomatoes, halved
- 1 small red onion, cut into thick slices
- 3 scallions, white and light green parts only
- 1/3 medium bunch of cilantro, bottom stems removed
- 1 garlic clove
- 1 teaspoon canned chipotle peppers
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1/4 cup chicken stock
- Prepare a barbecue for medium-high-heat grilling. Grill the tomatoes, onion slices and scallions until partially charred, turning occasionally. The red onions will take the longest. Transfer to a plate. Grill the cilantro for about 30 seconds, just to wilt and give off a slight smoky flavor.
- With the motor running, add the garlic cloves to a food processor fitted with the metal blade. Process until pureed. Add the grilled vegetables and remaining ingredients and process until all the vegetables are pureed. Taste for seasoning. (For a thinner consistency, add more chicken stock.) Serve with chips and guacamole or as a condiment for grilled chicken or meat.
Recipe can be prepared up to one week ahead, covered tightly and refrigerated.
Makes 4 to 6.
- 1 1/2 cups 1/2-inch diced seedless yellow or red watermelon
- 1 1/2 cups 1/2-inch diced European cucumber
- 3/4 cup crumbled feta cheese
- 2 tablespoons fresh basil leaves, finely chopped
- 1 tablespoon fresh mint leaves, finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoon finely chopped chives
- Salt and freshly ground black pepper to taste
- 2 cups mixed greens, such as spring greens, arugula or mache
- 6 large, ripe beefsteak tomatoes
- Combine all of the relish ingredients in a medium bowl carefully, making sure to not break the watermelon into smaller pieces. Reserve.
- In a small bowl, add the red wine vinegar. While whisking, slowly stream in the olive oil and continue whisking until the dressing is emulsified. Add the chives and season with salt and pepper.
- Just before serving, arrange the mixed greens in the center of a large circular platter. Cut the tomatoes into 1 1/2-inch slices and arrange on a platter in a circular pattern overlapping.
- Pour about half of the dressing over the relish and mix to combine. Taste for seasoning. Place a dollop of relish on each tomato slice. Drizzle with remaining dressing and serve immediately.
Relish and dressing may be made up to 2 hours ahead, covered and kept at room temperature. It is best to finish this just before serving.
- Substitute diced or tiny balls of fresh mozzarella or crumbled goat cheese for the feta cheese.
- Double the recipe. Use a very large platter or 2 platters.
- Arrange the salad in stacks. Place a slice of tomato on the bottom of a salad plate and then a dollop of relish. Repeat 1 more time.
Serves 6-8 people