Somebody Else’s Dad – Charlie’s Artichokes

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This original recipe Charlie got from his son Aaron

3 or 4 pkgs of Frozen Artichoke hearts (I used Birds Eye)

Burrata cheese (I like the imported Italian. He didn’t specify)

Green & Purple Basil (Purple is hard to find)

  1.  Deep fry artichokes in oil (I used olive oil) until kind of crispy on the edges (You don’t have to thaw them first). Dry artichokes on paper towels and then salt them.
  2. Top the burrata with the artichokes and rough chopped fresh basil
  3. Drizzle basil oil on top of all. (I used high quality EVOO).  (To make the basil oil – blanch a good amount of basil for 15 seconds. Ice flash it. Let it dry and then blend with olive oil in a food processor.)
  4. Garnish with crunchy sea salt on top.

 

Charlie’s recipe

3 cans whole large artichokes drained & dried very well on paper towels. (water & oil don’t mix!)

(I used canned whole artichokes in water. DO NOT use the marinated artichokes that come in a jar.

They won’t work in this recipe.)

2 pkgs imported burrata.

(Belgioso makes a good domestic one that comes in a larger size so 1 of them is good)

Fresh basil – chiffonade cut

Olive oil for frying

Good Olive oil for drizzling

Fleur de sel or sea salt or kosher salt. Not regular table salt.

Fresh ground pepper

 

  1. Fill a cast iron skillet with approximately 1/2″ of olive oil. Heat olive oil until smoke point. (I didthis on my outdoor grill. It keeps the splattering out of the kitchen)
  2. Add the artichokes to the hot oil in a single layer. Deep fry until crispy on the edges. I used 2skillets so you will need to fry in batches if you only have one. Drain well on paper towels.
  3. Arrange artichokes on a platter. Top with hunks of burrata. Add the chiffonade cut basil.  Drizzle with your best extra virgin olive oil. Sprinkle sea salt to taste. Fresh ground pepper to taste.
  4. That’s it. Enjoy.
  5. Note: Aaron called for the artichokes on top of the burrata.  I put the burrata on top of the artichokes. It looks better IMHO.
  6. Note 2: You could easily add a drizzle of balsamic too but I did not.

 

Good friends  like Charlie and Laurie are hard to come by, so we consider ourselves twice blessed to have them as neighbors too!

Our friendship began in 1983 when we purchased our homes whose back yards are diagonally across from one another.  We are only separated by a small path that I hope will never be closed as long as we both shall live.  As our new mortgages began, so did living on tight budgets.  My two children did not have a swing/play set in our yard but Laurie and Charlie’s yard, had one of those huge wooden play gyms.  With persistent persuasion I convinced my son to go down to Laurie and Charlie’s yard and meet their children and possibly be invited to use their play set.  It worked and my children enjoyed their play gym for years.  With a house that is situated on a cul-de-sac street, Laurie and Charlie’s street was perfect for our mutual children’s sports and games, unlike my busy street.  All of their children are grown and so have ours, and the play set is gone from their yard, but Laurie, Charlie, Tom and I still get together as often as we can, whether with a group of friends or just the four of us.

During our marriages Tom and Charlie cooked on occasion, also did most of the grilling.  Laurie and I basically prepared the weekly meals and all the holiday dinners while raising our families.  Somewhere along the line, our roles switched.  As our children got older and more independent, the moms moved away from the kitchen and the husbands moved in.  My husband now usually prepares dinner every week night and I cook more on the weekends.  Along the way, Charlie got very into wines.  He built a wine cellar in his house and start exploring the pairing of foods with certain wines.  He gradually progressed into cooking at a more advance level.  Now there is no stopping him!  I bought my husband one year an espresso 2 tier old fashion coffee pot for use on the stove.  Charlie got himself a commercial equivalent huge espresso machine.  I remember one occasion when I was at their home for a meal and was generously pouring balsamic vinegar over my salad, only to hear that it was very good aged Italian balsamic vinegar that cost around $40.00 a bottle.  My balsamic vinegar comes in a 2 pack from Costco and is very economical.  Tom and I get to enjoy being treated to delicious meals at their home all the time.

The first time Charlie prepared this artichoke dish was for a group of us at his home on New Year’s Eve.  Everyone loved it.  Charlie used his son, Aaron’s, recipe that evening.  Charlie again made it was for me when he and Laurie came to our house for an intimate dinner with just the four of us.  Charlie made it a bit different, but I didn’t’ notice since it was still amazing.  When I asked for the recipe and if I could put it on “Somebody’s Mom”, Charlie was very enthusiastic.  As I was reading his recipe, I came across the cooking term chiffonade cut. While I assumed it had to do with cutting the basil leaves, I still had to look it up. Charlie you are definitely above and beyond me with culinary skills and I want you to know how much I appreciate and respect it.

Charlie your are a neighbor, friend and chef all rolled it to one! We support you in all your cooking adventures and are literally right behind you reaping all the benefits!

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