Fustini's Oils and Vinegars
Artichoke and Brussels Sprouts

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Artichoke and Brussels Sprouts


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Artichoke and Brussels Sprouts

Submitted by Corporate Chef Andy Stewart



Lemon Chipotle Vinaigrette


Step 1. 

Place artichokes into a large pot and cover with water. Drizzle Fustini’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’s Sicilian Lemon balsamic and set aside.

Step 2. 

Separate the leaves of the Brussels sprouts. Place Fustini’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.

Step 3.  Lemon Chipotle Vinaigrette

Emulsify all ingredients and set them aside.

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