Category: Ingredient

A deliciously simple appetizer.

Ingredients

4 medium artichokes
1 ½ cups dry white wine
⅓ cup shallots, minced
1 tbsp lemon juice
1 tsp oregano, crushed
1 tbsp parsley, minced

Directions

Stand prepared artichokes in a deep saucepan or pot with 3 inches boiling salted water. (You can add a little olive oil, lemon juice and/or herbs to the cooking water, if you like.)

Cover and boil gently 25 to 40 minutes, depending on the size of artichoke or until a petal near the center pulls out easily.

Stand artichokes upside down to drain.

Heat wine and shallots over medium heat until mixture is reduced to ¾ cup.

Add lemon juice and oregano. Cool slightly; return pan to low heat.

Slowly add butter in small amounts, stirring constantly until sauce thickens.

Garnish with fresh parsley. Serve alongside cooked artichokes.

Basil and dill weed round out this entree’s great flavors.

Ingredients

8 oz dried capellini pasta
6 oz smoked salmon, thinly sliced
3 tbsp olive oil
1 large clove garlic, minced
2 ¼ cups tomatoes, seeded and diced, divided
½ cup dry white wine
3 tbsp capers, drained
1 ½ tsp dried dill weed
1 ½ tsp dried sweet basil
½ cup Parmesan cheese, freshly grated
Fresh parsley, chopped

Directions

Cook pasta in a large pot of boiling salted water until al dente.

Meanwhile, slice salmon, along the grain, into ½ inch wide strips; set aside.

In large skillet, heat oil over medium-high heat until shimmering. Add garlic and stir frequently until slightly golden.

Stir in 2 cups tomatoes, wine, capers, dill and basil. Cook until mixture bubbles, stirring occasionally.

In a large bowl, combine pasta and tomato mixture. Toss to combine. Add salmon and cheese, then toss lightly. Garnish with remaining tomatoes and parsley, if desired.