Cooking Instructions
1.
To blanch
Artichokes (2)
, place them in a pot full of water. Add Salt (1 tablespoon) and juice of the
Lemon (1)
( leave the lemon halves in the water). Bring to a boil, then simmer on low for 45 minutes.
3.
Once chilled, slice in half.
4.
Scoop our fuzzy thistles with a spoon.
5.
Cut in half again. You will have 8 quarters.
6.
Drizzle with
Olive Oil (2 Tbsp)
,
Distilled White Vinegar (2 Tbsp)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
. Gently toss to coat.
7.
Bring
Water (3 1/2 cups)
to a boil in a medium pot. Add
Salt (1 tsp)
,
Ground Black Pepper (as needed)
, and
Granulated Garlic (1 tsp)
. Gradually add the
Polenta (1 cup)
whisking constantly. Turn heat to low, cover and cook until done.
8.
Once polenta has cooked and thickened, whisk in
Olive Oil (2 Tbsp)
and
Fresh Sage (1 Tbsp)
.
9.
Spread on a greased baking dish, smoothing out with a flat bottom metal spatula, coated in olive oil, to 3/4-inch thickness. Refrigerate, until firm and chilled over night or for at least 2 hours.
10.
Cut into squares, triangles or rounds.
11.
Toss the
Cherry Tomatoes (3 cups)
with
Olive Oil (2 tsp)
and
Salt (1 pinch)
.
12.
Preheat grill to medium high.
13.
Grill polenta until grill marks appear, closing lid. Flip over and grill the other side. Place on a platter.
14.
Grill artichokes on all sides, until slightly charred and heated through. Place around polenta.
15.
Char the cherry tomatoes until thy blister slightly. Arrange them around polenta and artichokes.
16.
Drizzle with
Basil Pesto (3 Tbsp)
, scatter
Capers (2 Tbsp)
and
Fresh Basil Leaves (to taste)
around the top. Add dollops of
Burrata Cheese (1/2 cup)
for extra richness.
17.
This can also be individually plated. Layer polenta, burrata cheese, pesto, tomatoes, basil and top with polenta. Surround with pesto and capers and a couple grilled artichoke wedges. Enjoy!
