Thursday, June 11, 2009

Crostini Carciofata



Mario Batali is my hero.
His recipes are always spot on.

This recipe for crostini carciofata is simple and delicious.

Savory and sweet. Baby artichokes cooked with currants and red onions slapped on toasted bread slices. You can make the artichoke mixture the day before and keep it at room temperature about an hour before serving on the toasted bread.



Crostini Carciofata: (adapted from Mario Batali)

6 tablespoons plus 4 tablespoons extra-virgin olive oil
1 medium red onion, cut into 1/2-inch dice
2 tablespoons pine nuts
2 tablespoons currants
1 teaspoon chili flakes
3 cloves garlic, thinly sliced
20 baby artichokes, trimmed and halved (I used a can of baby artichokes, drained)
1/4 cup sun-dried tomatoes (I used chopped roasted tomatoes)
1 bunch fresh basil leaves, chopped
a handful of fresh mint leaves, chopped
1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
Sea salt
4 slices peasant bread, grilled

In a 12 to 14-inch saute pan, heat 6 tablespoons of oil until almost smoking. Add the onions, pine nuts, currants, chile flakes, garlic, artichokes, and tomatoes and saute until soft and fragrant, 18 to 20 minutes.



Remove from heat, allow to cool and stir in the herbs. Drizzle with the remaining olive oil, season with sea salt, and serve with the grilled bread.



21 comments:

Ciao Chow Linda said...

Now that recipe will be a big hit around my house. I think I'll include it in my Father's Day picnic.

kat said...

I wonder if that topping would be good mixed into a pasta?

Culinary Wannabe said...

Hero indeed. We had dinner with friends at Da Silvano on Monday and I'm still dreaming of the pasta I had. I'm already making plans to head down to Otto this weekend just to score some of his olive oil gelato.

lisa said...

Mario is the best. Those look great!

Dana said...

That looks amazing. I don't have any Batali books in my library (yes, it is becoming a library) because he is so heavy on the meat. I'm going to bookmark this and try it for sure.

T.W. Barritt at Culinary Types said...

You are the Queen of Crostini - OMG that photo is making me hungry!

Michele said...

This is a great recipe! Definitely an awesome alternative to bruschetta! Thanks for posting it! Your photos are great!

The Food Hunter said...

Mario is my hero too! I haven't made a recipe I didn't like. This looks great.

StaceyEsq said...

I'm with Kat -- wondering if this would be as delightful mixed into pasta? How could it not be?! Your photos are amazing!!

LaDue & Crew said...

Oh, can't wait to make this! Fab..!

Justin said...

yum. i always keep artichokes around (in cans and jars) for when I don't have the fresh. it seems like either would be perfect for this kind of thing. my girlfriend used to live in summit... just noticed you live there. nice town.

Susan from Food Blogga said...

All of my favorite ingredients on toasty bread. How did you know?

Karen said...

Just pour me a glass of wine and I'm all over this :)

Proud Italian Cook said...

I'd be all over this... and probably will be!

Kerstin said...

Looks like a perfect appetizer! Love Mario :)

easytravel said...

thanks for share. nice food, it sound delicious...Hmmm..Yummy. See you on my blog. I have "culinary travel" for you.

Jamie said...

Wow, in one of those pictures I thought I saw the tail end of a fresh anchovy, so the whole time I've been thinking about the salty bite of a white anchovy. Can't wait to make this, and then see if that would work with it. Regardless, it is beautiful...

Helene said...

I like Mario. This looks delicious. It had great recipes :)

Jamie said...

That looks fantastic and truly delicious. Beautiful crostini, especially for artichoke lovers!

Colloquial Cook said...

OH GOSH I remember those babies from that time we had dinner at yours! They were stunning. My favourite of all the appetizers. Well I guess now I have the recipe :-)

freefun0616 said...
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