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Artichoke Radicchio Cups with Italian Style Salsa Verde - CaliZona

2 - 4 Servings

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

  1. Cut off the stem and about 1 1/2 inches of the top.
  2. 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.
  3. Boil for about 35 minutes, depending on the size.
  4. Test a leaf to see if it's ready, it should pull out easily.  You don't want to overcook.
  5. While artichokes are cooking make the sauce

Salsa

  1. In a small bowl, mix together the juiced lemon, olive oil, vinegar, salt  and pepper.
  2. In a medium-sized bowl, add the tomatoes, onions, cheese, herbs, capers and garlic.
  3. Mix in the dressing, mozzarella and the diced artichoke hearts.
  4. Let sit for a bit to incorporate flavors. Optional

Assemble

  1. Scoop mixture into the radicchio cups.
  2. Serve with bread.
  3. You can serve the leaves on the side with butter or olive oil. Or enjoy them separately.