Marinated Artichoke Hearts With Green Olives And Mozzarella Food

MARINATED ARTICHOKE HEARTS WITH GREEN OLIVES AND MOZZARELLA

Steps:

• Fit a large pot with a steamer rack; add water until it reaches just below rack. Place artichokes in steamer, stem-sides up. (If necessary to fit, trim top third from each with a serrated knife.) Cover and bring to a boil, then reduce heat to medium and steam, adding more water as needed, until the tip of a knife slides in and out of stems easily, 30 to 35 minutes. Remove artichokes; when cool enough to handle, remove leaves and reserve for another use. Scoop out and discard chokes. Cut hearts into halves or quarters.
• Combine oil, peppercorns, thyme sprigs, lemon zest, garlic, and 1 teaspoon kosher salt in a small saucepan over medium-high heat. Cook until bubbles form around edges; remove from heat. Stir in lemon juice, then artichoke hearts; let stand, tossing occasionally, until cool, about 30 minutes. Stir in olives. (Dish can be made to this point and refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
• Preheat oven to 450 degrees. Brush cut sides of bread with oil; season with kosher salt and pepper. Place on a baking sheet; toast until golden brown on edges, about 8 minutes.
• Arrange artichoke mixture on a platter with cheese. Garnish with thyme sprigs and flowers, sprinkle with Hawaiian or kosher salt, drizzle generously with oil, and serve with toast.

VERY VEGGIE PIZZA WITH OLIVES AND ARTICHOKE HEARTS

Steps:

• Position an oven rack in the center of the oven and place a baking stone, if using one, on the rack; preheat oven to 500°.
• While the oven is heating, place the zucchini, onion, and bell pepper in a bowl; toss the vegetables with the olive oil, oregano, salt, and red pepper flakes; set aside.
• Remove the Boboli pizza crust from the package and set aside the packet of tomato sauce.
• Place the pizza crust on a pizza screen, pizza pan, or rimless baking sheet, or on a pizza peel ready to slide directly onto the baking stone.
• To top the pizza: spread the pizza sauce over the crust, leaving a 1-inch border.
• Arrange the vegetables evenly over the sauce; scatter the artichokes over the top.
• Distribute the cheese evenly over the vegetables.
• Place the pizza in the oven on the rack or stone; bake the pizza until the crust it crisp and a deep golden brown and the cheese is golden, 10-12 minutes.
• Slice the pizza into wedges and serve.

GREEK ORZO ARTICHOKE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

MARINATED ARTICHOKE KEBABS

Steps:

• In a large bowl, combine artichoke hearts, mozzarella cheese and tomatoes.
• Cover and refrigerate overnight, or at least 1 hour.
• To assemble, thread 1 artichoke, 1 piece dried tomato and 1 cube of cheese on each toothpick, weding tomato between two larger items.
• Brush with marinade and arrange in a shallow serving dish, garnish with parsley, if desired.