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RECIPE OF THE WEEK #410

Baby Artichokes with Oven-Dried Tomatoes and Green-Olive Dressing

1 lemon
2 pounds baby artichokes (about 18)
6 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon dried herbes de Provence
1/2 cup canned vegetable broth
1/3 cup dry white wine
8 ounces fresh crimini mushrooms, quartered
Oven-dried Tomatoes (see recipe below)
Green-Olive Dressing (see recipe below)
Lemon wedges

Fill large bowl with cold water. Cut lemon in half, squeeze juice into water, then add lemon halves.

Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes. Drain artichokes well.

Heat 3 tablespoons oil in heavy large pot over medium heat. Add artichokes, sprinkle with salt and pepper and sauté for 3 minutes. Add garlic and herbes de Provence, sauté until artichokes begin to brown slightly, about 6 minutes. Add broth and wine, bring to boil.

Reduce heat, cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes. Uncover and simmer until all liquid is absorbed, about 3 minutes.

Transfer artichokes to platter, cover and keep warm. Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 8 minutes, season to taste with salt and pepper. Transfer mushrooms and Oven-dried Tomatoes to platter with artichokes. Spoon Green-Olive Dressing over. Garnish with lemon slices and serve.

Makes 4 servings.

Oven-dried Tomatoes

1 pound plum tomatoes, cut lengthwise in half, seeded
2 tablespoons olive oil

Preheat oven to 300 degrees. Lightly oil rimmed baking sheet. Arrange tomatoes, cut side up, on prepared sheet. Drizzle 2 tablespoon oil over tomatoes. Sprinkle with salt and pepper. Bake until tomatoes look slightly shriveled and are slightly brown around edges, about 1 hour 30 minutes. (can be prepared 3 days ahead. Cover, chill. Bring to room temperature before using.)

Makes 4 servings.

Green-Olive Dressing

2/3 cup extra-virgin olive oil
1/4 cup seeded chopped tomato
1/4 cup finely chopped pitted brine-cured green olives (such as Sicilian)
2 teaspoons grated lemon peel

Mix all ingredients in small bowl. Season to taste with salt and pepper. Let stand 2 hours at room temperature to blend flavors. (Can be prepared 3 days ahead. Cover and chill. Bring to room temperature before using.)

Makes about 1 cup.