Warm Long Stem Artichokes Recipe
Burrata, Olive Roasted Pepper Caper Tapenade, Lemon Basil Oil, Balsamic Reduction
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Artichokes
Trim the long stem artichokes by removing the tough outer leaves and the tip of the stem. Boil them in salted water for about 10-15 minutes until tender. Drain and set aside.
- 2
Make the Tapenade
In a mixing bowl, combine the chopped roasted red peppers, capers, chopped olives, and half of the lemon juice. Mix well and season with salt and pepper to taste.
- 3
Prepare the Lemon Basil Oil
In a small bowl, whisk together the remaining lemon juice, olive oil, lemon zest, and chopped basil. Set aside.
- 4
Assemble the Dish
On a serving plate, arrange the warm artichokes. Spoon the burrata cheese onto each artichoke and top with the olive roasted pepper caper tapenade.
- 5
Drizzle and Serve
Drizzle the lemon basil oil and balsamic reduction over the assembled dish. Serve immediately while warm.
