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
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.