Martha Stewart Living
Makes 4 servings
3 lemons
8 baby artichokes
1/2 cup oil-cured black olives pit, coarse chop
1/4 cup olive oil
1 clove garlic minced
Salt and pepper
1 cup fresh flat leaf parsley rough chop
4 italian plum tomatoes slice 3/4-in. thick
4 rustic style rolls
8 ounces Taleggio or fontina cheese 1/4-in slice
Slice 2 lemons in half; squeeze the juice into a bowl of cold water. Add lemon halves to bowl.
Trim the tips and outer leaves from the artichokes; thinly slice, lengthwise; submerge in the lemon water. Combine the olives with 1 tablespoon oil in a small bowl.
Heat 1 1/2 tablespoons oil in a skillet over medium heat; add the garlic. Cook until fragrant, about 30 seconds. Pat the artichoke slices dry; add to the skillet. Cook until golden, about 5 minutes. Squeeze the juice of the remaining lemon over the artichokes; season wilh a generous pinch of salt and pepper. Add 1/2 cup chopped parsley; toss.Transfer to a small bowl; cover with aluminum foil.
Return the skillet to the heat; add the remaining 1 1/2 tablespoons oil. Arrange the tomatoes in the skillet. Sprinkle wilh remaining 1/2 cup parsley, and season with salt and pepper. Cook until the tomatoes are golden around the edges, about 5 minutes. Turn; cook 1 to 2 minutes.
Preheat broiler to medium high. Slice rolls; scoop out bottom, creating a cavity for filling; spread with olive mixture. Mound artichokes over olives; arrange several tomatoes over artichokes. Arrange cheese over tomatoes. Place the sandwiches and the tops of the rolls, crumb side up. on a baking sheet; broil until cheese is melted and bread is golden, about 2 minutes. Close sandwiches. Serve hot.
No comments:
Post a Comment