Artichoke and Brussels Sprouts
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Artichoke and Brussels Sprouts
Category
Vegetables
Ingredients
- 4 artichokes, leaves trimmed and stemmed removed
- water
- Fustini’s Sicilian Lemon balsamic
- Fustini’s Chipotle olive oil
- 1 pound Brussels sprouts, stems and outer layers removed
- 2 tablespoons Fustini’s Medium SELECT olive oil
- 1 tablespoon butter
- freshly ground black pepper
- shaved Parmesan cheese
- Lemon Chipotle Vinaigrette
- 2 tablespoons Fustini’s Sicilian Lemon balsamic
- pinch smoked paprika
- 1 teaspoon garlic, minced
- 2 tablespoons Fustini’s Chipotle olive oil
- salt and pepper
Ingredients
Lemon Chipotle Vinaigrette
Directions
- Place artichokes into a large pot and cover with water. Drizzle Fustini&rsquo,s Sicilian Lemon balsamic and Chipotle olive oil over and bring to a simmer. Simmer until artichokes are fully cooked - 30 to 40 minutes. Remove from water and let cool. Remove all outer leaves and scrape choke, leaving only the heart. Drizzle with a little Fustini&rsquo,s Sicilian Lemon balsamic and set aside.
- Separate the leaves of the Brussels sprouts. Place Fustini&rsquo,s SELECT olive oil and butter in a large skillet and when butter is melted, add leaves and sauté, for several minutes. Season with black pepper and drizzle with a little of the vinaigrette. To serve, place an artichoke heart on each serving plate. Spoon some Brussels sprouts on top, then shaved Parmesan cheese and Lemon Chipotle Vinaigrette overall.
- Emulsify all ingredients and set them aside.