These Artichoke Radicchio Cups are a tasty treat, to say the least. The artichoke brings heartiness while the Italian salsa verde is addictive due to the array of herbal flavors. The radicchio provides a subtle bitter quality that blends perfectly with the rest of the ingredients. And, the mozzarella adds a texture of creaminess to the mix.
This summer has started out to be a fun one so far. Our friend rented a condo right on the beach close to where we live. They were doing day trips over the past year and this was the first time they rented a condo in our neighborhood. We spent every day on the beach. Unfortunately, it was some of the windiest days we have ever experienced here. A mutual friend of ours also joined us with his son. The kids spent the entire day boogie boarding. It is so nice to get back to some sort of normalcy.
The best part was we got to kitty sit Olive.
Next week, one of my all time favorite people on the planet, Ang, is coming for a visit. Her, her fiancé and twin boys are driving up from Arizona for her birthday. I am really excited to see her in person.
These are perfect with a Prosecco or a Pinot Gris.
Artichoke Radicchio Cups with Italian Style Salsa Verde - CaliZona
Ingredients
- 4 Artichokes - cooked - hearts removed - diced
- 1 Head Radicchio - leaves carefully removed - large leaves cut in half
- 3/4 Cup Extra Virgin Olive Oil
- 1 1/2 Tablespoons White Wine Vinegar or to taste
- 3 Garlic – minced
- 1/4 Cup Red Onion – minced
- 1 Tablespoon Capers – roughly chopped
- 1 Teaspoon Lemon Zest
- 1 1/2 Tablespoons Lemon Juice – fresh squeezed
- 1 Teaspoon Crushed Red Peppers
- 1 1/2 Teaspoons Sea Salt – or to taste
- Dash Black Pepper – or to taste
- 1 Cup Fresh Basil - packed - minced
- 1 Cup Fresh Parsley - packed - minced
- 1/2 Cup Asiago Cheese - finely shredded
- 1 Cup Roma Tomatoes - minced
- 4 OZ. Fresh Mozzarella Small Balls - thinly sliced
Garnish
- Asiago Cheese
- Parsley or Basil
Instructions
Artichokes
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Cut off the stem and about 1 1/2 inches of the top.
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Place them in a large pot of boiling water and place a wet towel on top to keep them wet and immersed during cooking. Don't cover or they can become bitter.
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Boil for about 35 minutes, depending on the size.
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Test a leaf to see if it's ready, it should pull out easily. You don't want to overcook.
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While artichokes are cooking make the sauce
Salsa
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In a small bowl, mix together the juiced lemon, olive oil, vinegar, salt and pepper.
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In a medium-sized bowl, add the tomatoes, onions, cheese, herbs, capers and garlic.
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Mix in the dressing, mozzarella and the diced artichoke hearts.
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Let sit for a bit to incorporate flavors. Optional
Assemble
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Scoop mixture into the radicchio cups.
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Serve with bread.
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You can serve the leaves on the side with butter or olive oil. Or enjoy them separately.
