Artichoke Caprese Platter Recipes

CAPRESE SALAD WITH PROSCIUTTO AND FRIED ARTICHOKES

Steps:

• Mix the flour with 1/4 teaspoon each salt and pepper in a large bowl. Add the artichoke hearts and toss. Heat the olive oil in a large skillet over high heat. Add the artichoke hearts and fry until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Remove the skillet from the heat and reserve the frying oil.
• Season the tomatoes with salt and pepper. Divide the mozzarella, tomatoes, prosciutto and fried artichokes among plates. Top with the basil and olives and drizzle with some of the reserved frying oil.

ARTICHOKE CAPRESE PLATTER

Steps:

• Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.

ARTICHOKE CAPRESE PLATTER

Steps:

• Drain marinated artichoke hearts and set aside, reserving marinade. In small bowl, whisk olive oil, vinegar and reserved marinade. Alternately layer basil leaves, tomatoes, cheese and artichoke hearts on platter. Rewhisk marinade and drizzle to taste over entire platter (use any remaining marinade as salad dressing). Serve immediately. Alternatively, salad can be composed on 6 small individual plates.
• 3 Key Ingredients: Artichoke, Olive Oil, Wine Vinegar

ITALIAN TOMATO & ARTICHOKE PLATTER

Steps:

• Make the dressing by combining the chopped basil with the olive oil in a small bowl. Season well.
• Slice the larger tomatoes, leaving smaller ones whole or halved. Lay them on a platter, then top with the onion slices and artichokes. Scatter over the basil leaves, drizzle over the dressing and add a good grinding of black pepper.