Ingredients:
2 cans of artichokes
½ cup olive oil
2 garlic cloves, minced
2 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
Salt and pepper
Preparing:
Mix oil with garlic, lemon juice and herbs .
Season with salt and pepper and mix well.
Drain the artichokes and cut in four.
Drizzle with the marinade and cover.
Refrigerate overnight.
Let stand at room temperature before serving.
Ingredients:
6 ounces sliced turkey
5 ounces provolone or mozzarella cheese
4 ounces salami
1/3 cup chili pepper
1/4 cup sliced hearts of artichokes
1/4 cup choppes olives
1/4 cup Italian dressing
1 focaccia bread
Lettuce Leaves
Preparing:
Put on a layer of focaccia lettuce, turkey, salami, and cheese.
Combine pepper, olives, artichokes and dressing.
Add the dressing on the cheese and place another layer of focaccia.
Wrap with plastic wrap and refrigerate for 4 hours before serving.
Ingredients:
200 g snook fillet
2 g artichokes
1 tomato
100 ml balsamic vinegar
1 tbsp butter
1 tbsp sugar
50 g olive oil
Salt and pepper
Preparing:
Reduce the sugar with the vinegar to untimed fire for 20 minutes you make a draft.
Fry the artichokes with butter, the olive oil, the salt and the pepper.
Cook the snook filet.
Aside, cook up by both sides the slices of tomatos in a frying pan.
Place them on a plate.
Put the artichokes above and cover with balsamic vinegar.
Place the snook fillet above.
