Artichoke And White Bean Ravioli With Fresh Green Pea Sauce Piquillo Pepper Black Olive Relish And Ricotta Salata Recipes

Steps:

• Bring a pot of water to a boil; prepare an ice-water bath. Blanch the snow peas for 30 seconds in the boiling water, then transfer to the ice water to stop the cooking process. Drain thoroughly and set aside.
• In a medium saute pan, heat 2 tablespoons of the olive oil over medium heat. Toast the baguette slices in the pan until golden brown on both sides, about 2 minutes per side; drain on paper towels. Season with salt and pepper. While still warm, rub the sides of the toast with the garlic cloves to season.
• Combine the ricotta and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Divide the ricotta among the toasts.
• Combine the snow peas with the almonds, mint, vinegar, shallots and remaining 1 tablespoon olive oil in a bowl. Season with salt and pepper and divide among the toasts.

Steps:

• For the hummus: Combine the chickpeas, green peas, olive oil, tahini, lemon zest and juice, mint and some salt and pepper in a blender and blend until smooth. Taste and correct the seasoning.
• For the olive soil: Add the olives, breadcrumbs, oats, pistachios, butter and espresso powder to a food processor and process until finely ground. Transfer the mixture to a baking sheet and bake in a 300-degree oven for 12 to 15 minutes, until dried.
• For the tzatziki: Thinly slice the cucumber, radishes and sugar snaps and add them to a bowl. Add the yogurt, feta, dill, lemon zest and juice and some salt and pepper and mix well to combine. Taste and correct the seasoning.
• For the carrots: Add the tea, citrus zest, honey, coriander and some salt and pepper to a skillet over medium-high heat. Cook until reduced to glaze. Meanwhile, blanch the carrots in boiling water for 3 minutes. Drain the carrots well, then add to the glaze and cook for 3 to 4 minutes.
• To serve, spoon hummus, tzatziki and olive soil on a plate. Arrange a few toast points on the hummus and top the soil with some carrots.

Steps:

• Preheat a grill.
• Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
• Heat the vegetable oil in a large pot.
• To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels.
• To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature.
• To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.

Steps:

• Heat the oil from the artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.
• Meanwhile, cook the ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Parmesan, if you like.