Steam artichokes in a way that enhances their innate flavor.
In a steamer basket, place 1 bay leaf, 2 garlic cloves quartered, 3 clove buds, and 4 chokes with the top of the flower down and the stem end up. Add water to the bottom pan of steamer until it is just beneath the basket. Steam for 20 – 30 minutes. Chokes are done when knife is poked into the stem and it is soft.
• 3/4 cup pitted Kalamata olives
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 teaspoon lemon zest
• 1/4 cup mayonnaise
• Two 6-ounce cans tuna in olive oil, drained
• One 12-ounce jar marinated artichokes, drained and coarsely chopped; or 9 fresh artichoke hearts, marinated
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 8 slices artisanal bread
• 1 tomato, seeded and diced
Learn how to marinate your own artichokes with this recipe.
1. Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise.
2. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
3. Spread the olive puree over two slices of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle with tomatoes. Cover with the bread top and put in Panini press. Cut in half.
Learn more about The Regal Thistle: Heirloom Artichokes