Use a vegetable peeler to strip away the tough outer peel of each artichoke heart
. Cut each into quarters lengthways and add to the olive oil mixture.
Having access to a lounge was a godsend as I was able to unwind after the scrabble to get to the airport, snacking on artichoke heart
salad, coffee and nibbles.
The event was attended by renowned hotels and restaurants such as Casa del Mar, Baja Cantina, Maria Corona Restaurant, Paradisus Los Cabos, Cabo San Lucas Breathless, Bella California, Artichoke Heart
, Diamonds International, Bravo Italia, Baja Wines, Gastro bar , Tequila Library, Villa Group, Neptune, The Pattern, The Mansion, Comnor and Sunny Up, among others.
This elevated menu includes the traditional after-takeoff cocktail with the addition of cocktail hors d'oeuvres of roasted tomato, marinated artichoke heart
, olive and mozzarella skewer, served with warmed mixed nuts.
Stuff each artichoke heart
with the minced meat and place in a small baking dish with the stuffing facing upwards.
You can prepare Artichoke Heart
and Saffron Paella and Chocolate-Stuffed Figs.
Carefully place the artichoke heart
on top, and the baby mozzarella on the side.
One such town is Castroville, the "Artichoke Heart
" of the United States, where I once had yummy French fried artichoke hearts
at a food stand.
"Peel the leaves off that artichoke, and there's no artichoke heart
At twelve, we straggled off, stuffing our mouths with a last sausage or artichoke heart
, drunkenly driving to the Town Bar with its trio of black jazz musicians, where we ate enormous hamburgers; then we drove home drunk, and drove babysitters home drunk, and fell into the Saturday night coma until noon on Sunday, the New York Times and bagels, a late afternoon date for tennis followed by another cocktail party or supper--for a decade, for a useless decade of Scotch on the rocks, melted cheese on crackers, children put down by babysitters, hangovers, flirtations--ten years of weekends dancing to the blank anthem of distracted time.
To supplement the traditional after-takeoff cocktail service, the new menu will include the addition of cocktail hors d'oeuvres of roasted tomato, marinated artichoke heart
, olive and mozzarella skewer, served with warmed mixed nuts as well as a choice of two appetizers and three entrees in-flight.
The Sardinian Cookbook is as much about communicating and reveling tradition and camaraderie as it is about creating sumptuous regional delights such as Malloreddus alla Campidanese (with Sausage), Lamb with Fennel and Sundried Tomatoes, Foccacia Sarda, Artichoke Heart
Soup, and much more.