Caprese Salad With Prosciutto And Fried Artichokes Food

GRILLED CAPRESE WITH PROSCIUTTO

Steps:

• Line a baking sheet with parchment paper. Wrap each mozzarella slice with prosciutto until mostly covered. Put on the prepared baking sheet and cover with plastic wrap. Freeze until firm, about 30 minutes.
• Preheat a grill to medium high. Grill the prosciutto-wrapped mozzarella until the prosciutto is crisp and the cheese just starts to melt, about 1 minute per side.
• Arrange the prosciutto-wrapped mozzarella and sliced tomatoes on a platter, overlapping slightly. Top with the cherry tomatoes. Drizzle with the olive oil and vinegar and season with salt and pepper. Top with the basil.

THE BEST CAPRESE SALAD

Steps:

• Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

ARTICHOKE CAPRESE PLATTER

Steps:

• Drain marinated artichoke hearts and set aside, reserving marinade. In small bowl, whisk olive oil, vinegar and reserved marinade. Alternately layer basil leaves, tomatoes, cheese and artichoke hearts on platter. Rewhisk marinade and drizzle to taste over entire platter (use any remaining marinade as salad dressing). Serve immediately. Alternatively, salad can be composed on 6 small individual plates.
• 3 Key Ingredients: Artichoke, Olive Oil, Wine Vinegar

PROVENCALE STEWED ARTICHOKES

Steps:

• Trim artichokes by tearing off outer leaves and cutting away dark areas. Cut in ? and rinse. Bring artichokes to boil in 1 quart water, 1 teaspoon salt, and 1 lemon split. Simmer about 20 minutes until slightly firm. Drain 'chokes and let cool. Reserve some liquid. Sweat onions, fennel and garlic in 2 tablespoons olive oil, bay leaf, chili pepper and herb bundle for a few minutes. Add wine, reduce to half. Add tomatoes, olives and anchovy. Simmer a few minutes, add artichokes. Cook 35 to 40 minutes until tender, then add basil leaves and 1 tablespoon olive oil. Add some cooking liquid from artichokes to thin stew if necessary. Season to taste. Serve stew chilled or warm over cooked white beans, young arugula leaves (trimmed and washed), top with shavings of Parmesan cheese, toasted pine nuts and basil flower tops;

FRIED ARTICHOKES

Steps:

• Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem.
• Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown.
• Add the flour to a casserole dish and whisk in some salt and pepper.
• Heat the vegetable oil in a high-sided skillet or Dutch oven.
• Dredge the artichokes in the flour, shaking off the excess. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time.
• Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt.
• Serve with Fish Tacos.
• For the pico de gallo: Mix together the tomatoes, capers, olive oil, lemon juice, cilantro and onions in a large bowl. Season with salt and pepper.
• For the radishes: Slice the radishes in half lengthwise, then into thin half-moons (and a few into quarter moons, if you want, for varied texture). Toss the radishes together with the anchovies, parsley and olive oil in a large bowl. Season with salt and pepper.
• For the fish tacos: Preheat the oven to 350 degrees F. Whisk together the flour, semolina flour, baking powder, sea salt and some pepper in a large bowl. Slowly whisk in the beer and set aside.
• Add enough canola oil to a large cast-iron or other low-sided skillet to come halfway up the sides. Heat the oil to 350 degrees F. (Use a deep fry thermometer to be sure - or do it the grandma way and add a piece of bread to see if it fries and browns - if it does, it's ready).
• Slice the tilapia into 1/2-inch strips or "finger"-size pieces.
• When the oil is hot, dip each piece of tilapia into the batter using tongs, allowing excess to drip off. Carefully add to the hot oil one piece at a time. Fry in batches until golden brown and the fish is cooked through, 3 to 5 minutes. Remove from the oil with a slotted spider or skimmer and drain on a paper-towel-lined baking sheet.
• Meanwhile, warm the tortillas by wrapping them in foil and placing them in the oven for 10 minutes. To serve, place one piece of fish on a warmed tortilla. Top with shredded lettuce and an avocado slice. Serve with a lemon wedge, pico de gallo and radishes with anchovies.

ARTICHOKE CAPRESE PLATTER

Steps:

• Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade. , On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.