Super Tuscan Panino With Soppressata And Marinated Artichokes Food

SOPPRESSATA SANDWICHES

Steps:

• Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

TUNA AND ARTICHOKE PANINI

Steps:

• Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
• Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

SUPER TUSCAN PANINO WITH SOPPRESSATA AND MARINATED ARTICHOKES

Steps:

• Lay out 6 slices of bread on a cutting board. Drizzle with olive oil and season with sea salt and black pepper. Top 3 slices of bread each with 3 slices of soppressata, 3 slices of cheese and divide the marinated artichokes evenly among the sandwiches. Top with the remaining 3 pieces of bread.

MARINATED ARTICHOKES

Steps:

• Fill a large pot with cold water and squeeze 3 of the lemons into it (this is known as acidulated water). Keep it off the heat for now. The cut artichoke hearts have to head straight into the lemon water to keep them from browning.
• Trim the artichokes: Lay an artichoke on its side and trim the brown woody tip of the stem. Using a very sharp or serrated knife, cut the top one-third of the thorny artichoke leaves off, leaving a flattened top. Use your hands to tear off the toughest outermost leaves from around the bottom of the artichoke, leaving most of the leaves untouched. Lay the artichoke on the board again and this time cut it in half lengthwise, from stem to top. Using a paring knife or a peeler, carefully peel off the outermost layer of the stem. Use a spoon to scrape away the inedible furry choke in the center of the artichoke. Voila-you have an artichoke heart! Quick, put it in the acidulated water. Repeat to trim the rest of the artichokes.
• Poach the artichokes: Add more water to the pot if needed to cover the artichokes. Season the water with 3 tablespoons salt. Place the pot over medium-low heat and bring the water to a simmer. Poach the artichokes for about 15 minutes, or until they're easily pierced with the tip of a knife. Drain the artichokes. Transfer them to a large bowl and set aside.
• Marinate the artichokes: In a large saucepan, heat 2 tablespoons olive oil over medium-low heat. Add the garlic halves cut-side down and sear them until lightly golden, 3 to 4 minutes. Add the thyme and tarragon. Squeeze the remaining 3 lemons into the pan and throw in the squeezed lemon halves as well. Add the wine and simmer on high heat until it has reduced by half, about 5 minutes. Add the remaining 4 cups olive oil and the remaining 1/2 teaspoon salt. Bring the marinade to a boil, then turn off the heat.
• Carefully pour the hot marinade over the artichokes and stir to combine. Transfer the artichokes and marinade to mason jars with lids or airtight containers and refrigerate. Marinate for at least 1 hour, but ideally overnight, before serving. Store them in the refrigerator for up to 10 days.

MIXED ANTIPASTO

Steps:

• Make the marinade:
• In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
• In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.