recipe: From James D'Aquila, Executive Chef of The Wild Artichoke in Yorba Linda.
Featuring Bristol's own stemmed artichokes, this recipe makes a stunning first course.

Artichokes Mediterranea

Step 1
2 large Bristol quality stemmed artichokes
4 lemon halves
2 onions, sliced
4 sprigs of thyme
pinch of bay leaves
1 cup of olive oil
6 cloves of garlic, sliced
sea salt to taste
water to cover

Step 2
1 cup of red teardrop tomatoes, halved
1/3 cup pitted Nicoise olives
2 tablespoons minced garlic
2 teaspoons chopped fresh lavendar
lemon zest and juice of one lemon
4 oz of butter
1 cup of white wine
salt and pepper to taste
3 shallots, sliced
1/4 cup of olive oil

The artichokes are halved and first cooked in acidulated water, then saute in the olive oil with the garlic, onions and fresh herbs. Reserve and keep warm.

Pour olive oil in sauce pan, saute shallots, garlic, olives, add the butter and white wine. Reduce to enhance the flavor, add tomatoes, lemon and fresh lavender and season to taste.

Serve 1/2 an artichoke on your favorite dish, top with pan sauce and garnish with fresh lavender flowers. Serve with a nice white wine and don't forget the bread!

Chef James D'Aquila is the Executive Chef of the popular restaurant The Wild Artichoke, located at 4973-A Yorba Ranch Road in Yorba Linda.
Call 714-777-9646 for hours and reservations

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