Burrata Artichoke Tartines With Roasted Lemon Mint Pesto Recipes

SICILIAN-STYLE ARTICHOKE HEARTS WITH BURRATA

Steps:

• Make the dressing by mixing the lemon juice, white balsamic and saffron in a very small saucepan, then heat gently until it begins to steam. The saffron will colour and flavour the liquid as it heats. Remove from the heat and leave to sit for 20 mins. Add the honey, olive oil and seasoning to the saffron liquid, whisking with a fork. Taste and adjust for seasoning and balance.
• Remove the tough leaves close to the base of the artichokes. Cut off the stems completely, so the artichokes will sit flat. Cook in plenty of lightly salted, boiling water. It will take 15-30 mins, depending on the size and freshness of the artichoke, so check from 15 mins onwards. The best test of doneness is when a leaf from the middle pulls away easily. Drain well, upside down so the water runs out. Pull off the leaves, remove the hairy choke - using a teaspoon works best - and you are left with the tender heart. Trim it so that it's neat, but try not to cut any of the actual heart.
• Lift the burrata out of its liquid and carefully set it on kitchen paper. (It's better if burrata is drained a bit, otherwise the milky liquid seeps into the dressing.) Put the cheese on a plate and place the artichoke hearts alongside. Season the hearts, scatter over the anchovies, capers, pine nuts and mint, then spoon the saffron dressing over everything. Drizzle more extra virgin olive oil over the burrata and serve immediately.

BURRATA ARTICHOKE TARTINES WITH ROASTED LEMON MINT PESTO

Steps:

• Make the Pesto:.
• Preheat the oven to 450 degrees F. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the oil. Roast for 15 to 17 minutes, until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes, then transfer to a small food processor, add the remaining 1⁄4 cup plus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and blend until you have a very lightly chunky pesto.
• Make the Tartines:.
• Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil, dollop with burrata, add an artichoke heart or two, top with pesto, and finish with a couple of fresh mint leaves and red pepper fakes.
• Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: https://www.amazon.com/Kale-Caramel-Recipes-Heart-Table/dp/1501123394.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
• While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
• Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
• Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
• Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
• Top with the roasted artichokes, a little more black pepper and torn basil, and serve.