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Combine water and Fustini’s Sicilian Lemon Balsamic Vinegar in large bowl. Peel and trim artichokes then cut the tops off and place the bottoms in the acidulated water. Heat the Fustini’s Harissa EVOO in a large pot over moderate heat and add the shallot and garlic and cook for 1 minute stirring constantly. Add the wine and reduce to almost nothing. Add the coriander seeds, peppercorns and chicken stock and bring to a simmer. Once simmering, add the artichokes, turn the heat to low and cover. Simmer the artichokes until tender, 35 to 40 minutes. Remove the artichokes to cool. Trim the tops and remove the choke with a spoon then cut into quarters. Reserving the liquid separately.
Place artichoke liquid, garlic, artichokes and Fustini’s Sicilian Lemon Balsamic Vinegar in a blender and process until smooth. Add the Fustini’s Single Varietal EVOO while blender is running to emulsify. Season with salt and pepper and keep warm.
Bring water and Fustini's Butter Olive Oil to boil in large pan and drop in Swiss chard. Cook until wilted, 2 to 3 minutes. Remove from the water and squeeze out most of the water. Season with salt and pepper.
Heat oil in pan till hot. Season salmon with salt and pepper then place in hot oil. Cook on one side until mostly done 6 to 8 minutes. Turn over and finish the cooking. Add tomato and olives and cook until salmon is done. Pour over top garnish with parsley.
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