• Ingredients: 17
  • Serves: 6

Artichokes with garlic pimiento vinaigrette with artichokes, fresh lemon juice, extra-virgin olive oil, white-wine vinegar, large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt, finely chopped drained bottled pimiento, minced fresh parsley.


pickled ginger and plum-wine granita:

  • 2/3 cup sugar
  • 2 tbsps. pickled ginger slices , rinsed
  • 1/4 cup plum wine
  • 2 drops of red food coloring if desired

For the bruschetta

  • eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread
  • flat-leafed parsley sprigs for garnish

Pear Sorbet

  • Fresh mint leaves

Add and cook soup 30 seconds:

For serving:


  1. Step 1 Cut off and discard the stems of the artichokes with a serrated knife and rub the artichoke bottoms with some of the lemon juice.

    For this step you will need

  2. Step 2 To a kettle of boiling salted water add the remaining lemon juice and the artichokes, boil the artichokes for 15 to 20 minutes, or until the bottoms are tender when pierced with a knife, and plunge them into a bowl of ice and cold water to stop the cooking.

    For this step you will need

  3. Step 3 Drain the artichokes well, pull off the leaves, reserving 36 tender ones, and scrape out the chokes from the bottoms.
  4. Step 4 In a small bowl whisk together the oil, the vinegar, the garlic paste, the pimiento, and pepper to taste, add the artichoke strips, and toss the mixture well.

    For this step you will need

  5. Step 5 The artichoke mixture and leaves may be prepared 1 day in advance and kept covered and chilled. Divide the artichoke mixture among 6 salad plates with a slotted spoon, arrange the reserved leaves around it, and spoon the dressing remaining in the bowl onto the leaves.