Extra-Virgin Olive Oil and Artichokes

Recipe from Food & Wine Magazine, contributed by Marcia Kiesel

4 large artichokes
1 lemon, halved, plus 2 teaspoons fresh lemon juice
1/4 cup Extra-Virgin Olive Oil
1/4 cup dry white wine
1/2 cup water
4 garlic cloves, coarsely chopped
Salt

Squeeze the juice from the lemon into a bowl of water. Working with 1 artichoke at a time, break off the stem and snap off the dark outer leaves. Using a serrated knife, cut off the remaining leaves at the top of the base. Using a small, sharp knife, trim the base.

Using a spoon or a melon baller, scoop out the hairy chokes. Rub the artichoke bottom all over with the cut lemon and drop it in the water.

In a medium saucepan, combine the olive oil, wine, water and garlic and bring to a simmer. Add the artichoke bottoms and a large pinch of salt and simmer over moderately low heat until tender, about 12 minutes.

Let the artichokes cool slightly in the cooking liquid, then add the 2 teaspoons of lemon juice and season with salt.

Serve warm or at room temperature.

MAKE AHEAD: The artichokes can be refrigerated overnight. Rewarm gently in the oil before serving. Serve with toasted peasant bread.

Radishes with Olive Oil and Sea Salt

by Mark Bittman

1⁄2 cup Extra-Virgin Olive Oil
2 tablespoons coarse sea salt
1 pound assorted radishes

Pour the oil into one or more ramekins or small bowls, season it with a little salt, and put some more salt nearby in another small bowl or plate.

Leave the radishes whole or halve or quarter them as you like. Refrigerate them in a bowl of ice water until ready to serve, up to several hours. Serve the radishes alongside the olive oil and salt for dipping and sprinkling.

Serves 4-8; Time 20 Minutes

Fresh Vegetable Platter with Olive Oil Dip

Recipe from Epicurious

Assorted cut-up vegetables (such as carrots, cucumbers, red bell peppers, yellow bell peppers, cherry tomatoes, fennel bulbs, green onions and radishes)
Extra-Virgin Olive Oil
Sea salt
Crusty Italian bread
Paper-thin prosciutto slices

Arrange vegetables on platter. Allow guests to drizzle oil onto their plates and season oil to taste with salt. Serve olive oil with vegetables, bread and prosciutto.

Fish and White Bean Tostadas

Recipe from Recipe Diaries

1 lime, zested and juiced, plus lime wedges for garnish
2 cloves garlic, minced
2 tablespoons Bozzano A2 Extra-Virgin Olive Oil, plus extra for baking sheet
Kosher salt and freshly ground black pepper
1 pound white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
1/4 cup Bozzano A2 Extra Virgin Olive Oil
8 (6-inch) corn tortillas
Sauteed White Beans, recipe follows
1/2 cup shredded purple cabbage
Pineapple and Avocado Salsa, recipe follows
Sour cream, for garnish

Directions

In a small bowl, combine the lime juice, zest, garlic and olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top. Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes.

Meanwhile, in a medium saute pan, heat the olive oil over medium heat. Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot.

To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish. Top with the shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge.

Sauteed White Beans:

2 tablespoons Bozzano A2 Extra-Virgin Olive Oil
1/2 white or yellow onion, finely chopped
Kosher salt
1 clove garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 1/2 cups cooked navy beans
2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
Freshly ground black pepper

In a small pan, over medium heat, add the olive oil. When the olive oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.

Pineapple and Avocado Salsa:

1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Bozzano A2 Extra-Virgin Olive Oil
1 small jalapeno, seeds removed and diced
Kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tablespoons minced cilantro leaves

In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, olive oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.