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Categories:
white wine carrots celery stalks garlic onion bay leaf bouquet garni artichokes lemons salt olive oil parsley red pepper sugar red wine vinegar cherry balsamic vinegar basil skewers
Viewed: 17 - Published at: 8 years agoIngredients
- 2 cups white wine
- 2 carrots
- 2 celery stalks
- 1 head garlic, cut in half lengthwise
- 1 onion, peeled and quartered
- 1 bay leaf
- 1 bouquet garni
- 2 artichokes
- 2 to 3 lemons, juiced
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 tablespoon chopped fresh parsley
- Pinch crushed red pepper flakes
- Sugar
- Red wine vinegar
- 5 cherry or grape tomatoes
- 1/2 cup balsamic vinegar
- 10 small basil leaves
- 10 fresh mozzarella bocconcini
- Special equipment: 6-inch wooden skewers
Method
- For the stock: Combine 6 cups water, the wine, carrots, celery, garlic, onion, bay leaf and bouquet garni in a large pot and bring to boil.
- Then reduce to a simmer and cook for 30 minutes.
- Strain and set aside.
- For the vegetables: Trim and peel the artichokes to the heart and remove the choke.
- Drop the artichoke hearts in a bowl of water with a squeeze of fresh lemon juice to prevent oxidation.
- Cook the artichoke hearts in the vegetable stock until tender, 6 to 8 minutes.
- Chill in the refrigerator until ready to serve.
- Cut the artichokes into bite-size pieces and toss in a bowl with some salt, pepper, a few drizzles of olive oil, the parsley, red pepper flakes, a little lemon juice, a few pinches sugar and a splash of red wine vinegar.
- Cut the tomatoes and marinate with some salt and pepper, a few drizzles of olive oil and a little red wine vinegar.
- Heat the balsamic vinegar in a small saucepan and simmer over medium heat until reduced to a syrup.
- Chill the reduced balsamic vinegar until ready to serve.
- Alternate the tomatoes, artichokes, basil leaves and mozzarella on each skewer.
- Drizzle a little balsamic reduction over each skewer and season with salt and pepper.
- This recipe was created by a contestant during a cooking competition.
- The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
