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Artichoke and Fennel Bruschetta

Created by Tod Williamson, Executive Chef, Nepenthe Restaurant, Big Sur

Serves 10

This tasty reimagining of a traditional bruschetta takes advantage of fresh spring ingredients and is perfect for a cocktail party.

Artichoke

Ingredients

5 small Globe artichokes, outer leaves peeled down to pale green
3 tbsp lemon juice
2 tsp crushed chili flakes
4 sprigs mint
2 cups olive oil
5 cloves garlic
2 bay leaves

Method

  1. Turn Artichokes in the classic Mediterranean fashion and peel the base and stem.
  2. Dress in lemon juice to stop oxidization. 
  3. Quarter and remove the choke. 
  4. Combine oil, chili flakes, mint, garlic, bay leaves and artichoke pieces in a heavy-bottomed stainless steel sauce pan.  Make sure artichokes are fully covered in oil. 
  5. Bring to a boil, remove from heat and cover.  Let sit till cool.  Artichokes can be stored in oil for several days.

Fennel

Ingredients

4 bulbs fennel cut into 6 wedges
5 cloves garlic
6 sprigs oregano
1 lemon sliced into wheels
3 bay leaves
2 tbsp olive oil
2 tbsp Pernod
2 tsp fennel seed
Salt & pepper to taste

Method

  1. Place fennel pieces in a well oiled baking dish. 
  2. Scatter garlic, oregano, lemon wheels, bay leaves, and fennel seeds on top. 
  3. Drizzle with Pernod. 
  4. Cover dish with foil and bake at 350° for 45 minutes or until the fennel is tender.

Balsamic Syrup

Ingredients

2 cups balsamic vinegar
1 tbsp brown sugar
Combine vinegar and sugar in a sauce pan. Simmer until reduced to a syrup consistency.
Lemon Aioli
4 cloves garlic
2 large eggs
1 tbsp Dijon mustard
2 cups olive oil
Juice from 3 lemons
Salt and pepper to taste

Method

  1. Puree eggs, garlic and mustard in food processor until smooth. 
  2. Gradually add oil in a slow steady stream until mixture becomes very thick. 
  3. Add lemon juice and season with salt and pepper.

Bruschetta

Slice sourdough baguette on the bias about ¼” thick.  Brush with olive oil and grill lightly. 

To Serve

Place 2-3 pieces each of the artichoke and fennel on top of the grilled bread.  Place a dollop of aioli on top and garnish with balsamic syrup.

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