Mortadella And Marinated Artichoke Tartines Recipes

ARTICHOKE-MORTADELLA FLATBREAD PIZZAS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Combine the ricotta, lemon zest and a few grinds of pepper in a small bowl. Spread the ricotta mixture on the lavash, almost to the edges; transfer each piece to a baking sheet. Bake, switching the baking sheets halfway through, until the lavash is golden and crisp around the edges, about 10 minutes.
• Combine the arugula, chives, artichokes and parmesan in a large bowl. Add the lemon juice and olive oil, season with salt and pepper and toss. Arrange the mortadella on the pizzas; top with the arugula salad and pistachios.

MARINATED ARTICHOKES

Steps:

• Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
• Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
• Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
• Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
• Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.

EASY MARINATED ARTICHOKES

Steps:

• Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
• Seal the container and shake to emulsify the mixture.
• Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

MORTADELLA AND MARINATED ARTICHOKE TARTINES

Steps:

• Preheat broiler, with a rack 6 inches from heating element. In a bowl, stir together ricotta, Parmigiano, and oil; season generously with salt and pepper. Divide evenly among bread slices, spreading almost to edges but leaving a 1/4-inch border.
• Transfer to a rimmed baking sheet. Broil until cheese mixture is bubbly and browned in places, 3 to 4 minutes. Let cool slightly, about 1 minute.
• Top cheese toasts evenly with mortadella, artichoke hearts, arugula, and shaved Parmigiano. Lightly drizzle with oil, season with pepper, and serve immediately.

CELERY, ARTICHOKE, AND MORTADELLA SALAD

Steps:

• Clean and prepare the artichokes as illustrated (see sidebar). Drain the artichoke slices from the water and set into a mixing bowl and toss with the juice of the remaining lemon.
• Add the celery to the mixing bowl. On the coarse holes of a box grater, grate most of the cheese into the bowl, reserving a small piece for garnish. Drizzle the ingredients in the mixing bowl with the olive oil and season with salt. Toss well.
• Now add the mortadella, and toss gently. Arrange the salad on a serving plate, grate the remaining cheese over the top, and serve.
• To clean eight baby artichokes and prevent them from oxidizing, fill a bowl with approximately one quart of cold water, and add the juice of one lemon, plus the squeezed-out lemon halves.
• Peel and trim the stem of the first artichoke. Pull off any tough outer leaves and discard. Using a paring knife, trim away any tough parts around the base and stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard.
• If the recipe calls for sliced artichoke, halve the artichoke and slice very thin lengthwise (through the stem, either by hand or on a mandoline) or crosswise. Repeat this process with each of the remaining artichokes. As you finish with each artichoke, add it to the bowl of cold water and lemon juice, to keep it fresh.
• If you are stuffing the artichokes: Once you have cut off the top third with a serrated knife, push the leaves out to expose the fuzzy purple choke. With a small spoon, scrape out the choke to expose the heart at the bottom of the artichoke. Put the prepared artichoke in the bowl of water and lemon juice to keep it fresh.

CHICKEN, PROSCIUTTO, MORTADELLA & ARTICHOKE TERRINE

Steps:

• Chicken -- First thing to do is to pound out the chicken. Place the chicken between plastic wrap and pound until thin.You can use a rolling pin, meat mallet or even the bottom of a heavy pan. Anything will work.
• The chicken will be used for two layers of the loaf so I try to cut the chicken in 2-3 smaller pieces so the chicken will fit to make the layers.
• Dipping Station -- Layout out your dipping station -- 1) well beaten eggs in one pie pan or small flat dish; 2) parmesan, seasoned salt, pepper, cayenne, and lemon zest in the other.
• Pan -- Line a loaf pan with parchment paper, bottom and sides and spray with non-stick spray. I use scissors and cut down the corners of the parchment paper to make it fit easier.
• Layer 1: Chicken - Dip 1/2 of the chicken in the egg and then in the parmesan mixture and place in the bottom of the loaf pan. Fit the pieces in well and tight so it covers the entire bottom of the pan.
• Layer 2: Mortadella and Proscuitto - Top the chicken with the mortadella slices and then 1/2 of the proscuitto.
• Layer 3: Artichokes - Slice the artichokes in 1-3 pieces, depending on the size. Then dip 1/2 of the artichokes in the egg and then in the parmesan and place on top of the mortadella and proscuitto.
• Layer 4: Fresh basil leaves -- All of the basil leaves.
• Layer 5: Chicken Again - Same as above. Dip the remaining chicken in the egg and then parmesan and put on top of the artichokes.
• Layer 6: Salami - Top the chicken with all of the salami and then the remaining proscuitto.
• Layer 7: Artichokes - Last layer. Once again, dip in the egg and then parmesan and top the salami and proscuitto.
• All Done -- Cover with a piece of parchment paper and here is the key - it needs to be weighted down. Take a brick and cover it with aluminum foil. That really works best. Place on top of the parchment paper and now you are ready to bake. If you don't have a brick, just open a bag of beans and pour them on a sheet of foil and wrap up. Just something heavy to weigh the terrine down.
• Bake -- Put the loaf pan in another pan, like a 13x9, filled 1/2 way with warm water. Then bake at 350 for 1 1/2 hours on the middle shelf. The water will keep the terrine from getting too brown and let it cook slower. Remove and let cool completely, cover well with plastic wrap, and refrigerate overnight.
• Aioli -- Mix all the ingredients together. Mayonnaise, lemon, herbs and garlic. Cover and refrigerate until ready to serve. This can be made ahead of time.
• Serve -- Remove the plastic wrap and the top parchment paper from the terrine, then put a plate on top and flip over. Remove the parchment paper and then thin slice. You can serve this for a buffet too, it is so pretty to serve. I like to serve the slices over a bed a greens and top with the garlic herb aioli. ENJOY this great unique dish!

PASTA WITH MARINATED ARTICHOKE HEARTS

Steps:

• Drain liquid from the marinated artichokes into a skillet.
• Slice the drained hearts into bite sized pieces.
• Add olive oil and butter to artichoke marinade and heat. Add onions and saute until soft (about 5-8 minutes).
• Add artichoke heart pieces and basil to the skillet and saute 3-5 minutes more.
• Remove from heat and stir in remaining ingredients.
• Toss the pasta with the warm sauce.