Super Tuscan Panino With Soppressata And Marinated Artichokes Recipes

Steps:

• Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette.

Steps:

• Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
• Seal the container and shake to emulsify the mixture.
• Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.

Steps:

• Preheat oven to 450 degrees.
• Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of 1 lemon, to avoid discoloring. With a small, sharp knife, scoop out and discard the hairy choke.
• In a large saute pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the saute pan. Place the pan on a burner and bring the mixture to a boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total.
• The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature.
• Pick up the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away. Grill the artichokes directly over high heat, turning occasionally, until they are nicely browned, 4-5 minutes.
• Serve warm.

Steps:

• Make the marinade:
• In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
• In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.