Serves 8

1                      Lemon
2 lbs.              Baby artichokes (about 18)
6T                   Olive Oil
4                      Garlic Cloves, thinly sliced
1t                     Herbes de Provence, Dried
1/2 Cup         Vegetable Broth
1/3 Cup         Dry White Wine
1 T                   Mild Lemon Oil
Preparation:

Fill large bowl with cold water. Cut lemon in half; squeeze juice into water in bowl, then add lemon halves. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Using point of knife, remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes.

Drain artichokes well. Heat 3 tablespoons oil in heavy large pot over medium heat. Add artichokes, sprinkle with salt and pepper and sauté 3 minutes. Add garlic and herbes de Provence and sauté until artichokes begin to brown slightly, about 6 minutes. Add broth and wine and bring to boil. Reduce heat; cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes. Uncover and simmer until all liquid is absorbed, about 3 minutes. Finish by tossing with a tablespoon of mild lemon oil and season to taste. Transfer artichokes to platter; cover and keep warm.

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Serves 4

Ingredients:
28oz 3 Cheese Ravioli
10oz Wild Boar Sausage 
1 tsp Minced Garlic
½ cup White Wine
1 tsp Fresh Thyme
1 tbsp Olive Oil
2oz Shallots thin Sliced
4 Giudia Artichoke
8 oz Pomodorina Sauce

In a large skillet over medium heat gently sweat the shallots with the olive oil for 1 minute, join the minced garlic then the wild boar sausage previously cleaned from the casing and crumbled.

Allow the fat to render, while waiting cut the stem off the artichokes, chop it and add to the sausage to slightly brown. Cut the remaining artichoke hearts in wedges and add it to the sausage. Drain off the fat in excess, baste with white wine and allow to evaporate, finish with the Pomodorina sauce and cook for 2 minute over low/medium heat.

Cook the 3 cheese ravioli pasta in hot salted water, when “al dente” drain and save little water where you cook the pasta. Join the ravioli to the sauce and if too dry add a little of water saved from pasta.

Serve sprinkled with fresh thyme and cheese if you wish.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Ingredients:

7 Oz  Goat Cheese                                                                                                    
2 Cups Panko bread Crumbs                                                                                                
1 Cup Flour                                                                                                   �
4 Eggs                                                                                                �
Salt & Pepper To Taste
6 Oz  Prosciutto di Parma thin sliced�
3 Giudia Artichoke                                                                                                                                                                                                                                                                                                                                                                

Preparation:

Drain the Menu Giudia artichokes from the liquid and cut in 4 wedges, add a little dollop of goat cheese where the artichoke leafs are, then bread it with the panko crumbs, and deep fry it in hot oil.

Allow the excess oil to drain and wrap the top of the fried artichoke with the prosciutto slice and serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!