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Crispy Artichoke alla Guidia with Eggless Caper Aioli

Serves 4

Crispy Artichokes

1 dozen baby artichokes

2 carrots, peeled and chopped

1/2 large Spanish onion, chopped

2 stalks celery, chopped

5 sprigs thyme

2 lemons

6 cloves garlic

1 cup white wine

1 quart water

3 tablespoons extra virgin olive oil, divided

1 tablespoon salt, plus more for seasoning

1 teaspoon black peppercorns

1/4 cup flour

Pepper to taste

To make the Crispy Artichokes: Clean baby artichokes by soaking them in cold water. Pat dry, snap off the first layer or two of external leaves, and then cut off about one-third from the top. In a large covered pot, combine the artichokes, carrots, onion, celery, thyme, lemons, garlic, wine, water, 2 tablespoons oil, 1 tablespoon salt, and peppercorns, and cook artichokes until tender, about 20 minutes. Remove from liquid and place on a tray. Cool in refrigerator. Once cooled, slice in half. In a sauté pan, heat the remaining oil. Toss artichokes in flour and pan-fry, cut side down, until crispy and golden. Season with salt and pepper immediately; reserve.

If needed, before serving, reheat in oven at 375 degrees F for a few minutes until crisp.

NOTE: If using the “wagon wheels” as a garnish (see photo), fry them with the artichokes. They are store-bought preserved lemon slices, available in Middle Eastern resources.

Aioli

3 slices white bread, crust removed

4 cloves garlic, crushed

1 teaspoon high-quality Dijon mustard

4 teaspoons sherry vinegar

1-1/2 cups grapeseed oil

1/2 cup extra virgin olive oil

1/4 cup salt-packed capers, washed and drained

1 tablespoon finely chopped parsley

Juice of 1 lemon

Salt and pepper to taste

To make the Aioli: On a cutting board, dice white bread and crush garlic. Place in a food processor and add mustard and vinegar. Begin to pulse, and slowly add grapeseed oil and then olive oil. Once emulsified, transfer to a bowl and add capers, parsley, and lemon juice. Season with salt and pepper. Cover and refrigerate.

Salad

1 teaspoon diced Calabrese peppers

Zest of 1 lemon, cut into strips, for salad and extra for garnish

1/4 cup fresh Italian parsley leaves

1/4 cup dry uncooked Moroccan couscous, cooked

6 thin red onion slices

To make the Salad: In a bowl, combine peppers, zest, parsley, couscous, and onion. Toss in Crispy Artichokes.

Garnish

Lemon zest strips

Parsley

Wagon wheels

Caper berries, with stems

Small pieces of artichoke

Extra virgin olive oil

How to Plate: Place a dollop of Aioli on the plate and top with the Salad. Add additional lemon zest strips and parsley on top. Place wagon wheels, caper berries, and artichoke pieces as desired. Drizzle with oil.

Black Olive Pappardelle with Basil Pesto and Heirloom Tomato Salad

Serves 4

Pappardelle

2 cups semolina flour

2 cups all-purpose flour

1 tablespoon high-quality black olive purée

1/2 to 1 cup water

To make the Pappardelle: Place flours in a bowl and mix well. Make a well at the bottom and stir in black olive purée and water; mix until well incorporated. Once dough is formed, make a ball and let it rest for 15 minutes. Roll out dough on a pasta machine until desired thickness—the number 1 setting on a standard pasta machine is best. With a chef’s knife or pizza cutter, cut 1-1/2-inch strips of pappardelle. Refrigerate until ready to cook.

To cook, add pasta to salted boiling water and cook for 2 minutes, or to desired doneness.

NOTE: Store-bought egg-free noodle pasta can be substituted.

Basil Pesto

1 bunch fresh basil, picked and cleaned

1 cup spinach, picked and cleaned

1/2 cup pine nuts, toasted

4 cloves garlic

1 teaspoon crushed red pepper

1-1/2 cups extra virgin olive oil

Salt and pepper to taste

To make the Basil Pesto: Place all ingredients in a food processor and pulse until desired consistency. Adjust seasoning with salt and pepper.

Heirloom Salad

4 to 6 medium-size heirloom tomatoes (red, black, and green)

1/2 tablespoon extra virgin olive oil

Salt to taste

To make the Heirloom Salad: Cut some tomatoes into