Roberto’s Fresh Artichoke Salad from Cocktail Italiano

Screen Shot 2018-12-12 at 3.45.19 PM

It’s the last week of Juice January, so I’m giving it an incredible, celebratory send-off with this recipe from Cocktail Italiano.

When I found baby artichokes at Fresh Market in my neighborhood, I thought it was a fluke. Maybe a food stylist had special ordered them? But much to surprise they have appeared more regularly over the past few weeks this winter.

I had taken a photo and posted them on an Instagram story, and Nicole, my web manager, messaged me asking what they were. I told her they were baby artichokes. She asked what I was going to do with them, and I told her that I was going to make Roberto’s fresh artichoke salad, using the baby artichokes fresh. I explained that the recipe was in Cocktail Italiano and that she should try it. She suggested I put it here on the blog, so I listened to her, and here it is!

I had never eaten a raw artichoke until about twelve years ago—and, of course, it was in Italy.

We were visiting our best friends in Genova, Forrest and Roberto, chatting away in the kitchen, when Roberto (who’s actually an Italian Prince from the region of Savona on the Riviera) grabbed a few baby artichokes, and began running them under cold water. He patted them dry and quickly ran them through a mandolin, slicing them paper-thin. He put them in a bowl, and proceeded to douse them in Ligurian olive oil, added salt and a flourish of lemon juice, and finished it all off with shaved Parmesan. While Forrest poured a lovely chilled Verimentivo, we snacked on raw artichokes and sipped vino. For me, this was for me a whole new way of enjoying artichokes.

Let me know if you give this recipe a try. I’m sure you’ll enjoy it as much as I do.

Here’s Roberto’s recipe for fresh artichoke salad. Tip: make sure that the artichokes are very fresh and tender.

Roberto’s Fresh Artichoke Salad
Serves 8

You will need:
– 2 pounds (about 20) tender baby artichokes Note: you may substitute the interior soft leaves and heart of larger artichokes, but do not use the tough outer leaves
– 2 lemons, halved
– 4 tablespoons extra-virgin olive oil
– 1 to 1 ½ teaspoons salt
– 2 ounces Parmesan

To prepare:

Trim away any tough outer leaves of the artichokes to expose their tender pale green interior. Using a knife with a serrated-blade, cut off the spiky top 1/3 of the artichokes. (Note: baby artichokes will not have the spikes.) Use a vegetable peeler to remove the tough outer layers around the base and stem.

Using a mandolin, slice the artichokes paper-thin and transfer to medium bowl.

Squeeze the lemon halves over the artichokes, and toss with the oil. Sprinkle with salt, and use a potato peeler to shave the Parmesan over the salad. Serve in small bowls.

 

21 day cleanse All books celebration Cocktail Italiano cookbook collection cooking Entertaining italian cooking italian riviera italy january cleanse juice january Juicing juicing january Recipes Uncategorized vegatarian food : Tags: , , , , , , , , , , , , ,

Virgin Cocktail Week:: Moscow Mule Mocktail

MoscowMule5(pp_w730_h998)

I’m back today with another delicious virgin cocktail for you: a Moscow Mule. Obviously Juice January, calls for little (or much less) alcohol. However, sometimes I crave a little cocktail. What can I say? I am a girl that loves a cocktail! This Moscow Mule Mocktail does the trick.

It’s all about the ginger beer, lime and crushed ice – perfect for a winter weekend.

xx Annette

Moscow Mule Mocktail
serves 1

You will need:
– 1/2 cup Ginger Beer
– 3 tbsp Fresh Lime Juice
– 3 tbsp Club Soda
– 1/2 cup Crushed ice

To prepare:

Mix ingredients in a copper mug 3/4 full of crushed ice. Stir together. Garnish with lime wedge.

21 day cleanse All celebration Cocktail of the Week Cocktails january cleanse juice january Juicing juicing january mixology Recipes Uncategorized : Tags: , , , , , , , , , ,

Festive Dessert:: Italian Almond Cake

Panforte Ice Cream Affogato with Italian Almond Cake | http://annettejosephstyle.com/
Earlier this week, I shared my recipe for meatless lasagna, my ultimate Italian comfort food! If you’re entertaining family and friends over the next few weeks, the lasagna would be a wonderful dish to serve. Of course, all meals are made even more complete with a fantastic dessert. Pair the lasagna with almond cake. You’ll love this recipe for Italian Almond Cake by Alisa Barry.

Grazie Mille Alisa, molto buono! xx

Italian Almond Cake

You will need:

– 7 oz. almond paste
– 2/3 cup sugar
– 1/2 cup almond meal
– 1 cup unsalted butter, room temperature
– 1 1⁄2 tsp. vanilla
– 6 eggs
– ¾ cup all purpose flour
– 2 teaspoons baking powder
– ¼ tsp. salt

Note: This is one of my favorite (and so easy!) dessert recipes adapted from Chez Panisse Desserts cookbook. I like to add locally milled almond meal for flavor and texture, but you can substitute with all purpose flavor if not available. You can also make it gluten free by using more almond meal instead of flour. It will be more dense, but nonetheless delicious! The beauty of this dessert is that it can be made a day ahead of time, the flavor actually improves as it sits.

To prepare:

Preheat oven to 325 degrees

In a food processor, blend the almond paste, sugar and almond meal until finely ground. Add the butter and vanilla . Process the ingredients until creamed. Add the eggs one at a time with the processing running until the batter is smooth. Mix the flour, baking powder, and salt. Add to the food processor and mix just until combined .

Pour the batter into buttered and floured 8 inch spring form pan.

Bake at 325 degrees for one hour or until toothpick is dry when inserted. Remove from the oven to cool on a rack.

Serve with warm or at room temperature.

Photo Credit: John McDonald

All baking celebration cookbook collection cooking dinner party Entertaining Holiday Holiday Entertaining holiday recipes Holidays italian cooking italy Recipes : Tags: , , , , , , , , , ,

Atlanta Magazine’s Home, Holiday Entertaining with Hudson|Grace 2018

Screen Shot 2018-11-29 at 11.08.33 AM Screen Shot 2018-11-29 at 11.07.01 AM Screen Shot 2018-11-29 at 11.04.25 AM

As you all know, I take great pleasure in my role working for Atlanta Magazine’s Home as the entertaining editor. This creative endeavor is always filled with great food, fun hosts and interesting guests, but mainly it gives me the opportunity to shine a light on folks I love in Atlanta and places that are worth paying a visit.

I try very hard to pick hosts that have a point of view on entertaining, food cocktails or a particular expertise at throwing parties. The holiday entertaining feature is one of my favorites to produce since it celebrates the period from Thanksgiving to the New Year. This year our hosts were the co-founders of one of the best of the best specialty stores in Atlanta on the Westside, Hudson | Grace.

The store is located at Westside Provisions and has everything from great hostess gifts to all the accessories you would need to host the perfect party. Monelle and her business partner Gary have pitch perfect taste. As you can imagine ,it was a breeze producing this soiree. Have look at the beautiful party we celebrated together in the winter issue. Pick up a copy on newsstands now!

xx Annette

All Atlanta Magazine Home behind the scenes celebration dinner party Entertaining Food styling Parties party tips photography photostyling photostyling like a pro producing Styling Uncategorized : Tags: , , , , , , , ,

Easy and Stunning DIY Hanging Wreath

_FRJ8200

I first created this easy DIY project a few years ago when I was asked to participate in the Home Depot Holiday Style Challenge, and it’s still one of my favorite projects. I always loved the idea of doing a holiday table under the arbor in our backyard, and this challenge gave me an opportunity to see it through.

Since we usually have mild temperatures for the holidays, consider moving your holiday dinner outdoors. You can recreate this look in your own backyard with just a few supplies, and I promise guests will be super impressed with the finished product: a DIY hanging wreath! It’s easy and really pretty.

DIY Hanging Wreath

You will need:
– 1 6 foot garland
– 3 – 4 ornaments
– Twine for securing the ornaments
– Ribbon for hanging
– Floral wire

To create:

1. Form the garland into a circle.

2. Secure the wreath in 3 places with floral wire.

3. Attach the ornaments with twine.

4. Using 4 pieces of ribbon about 3 feet long, tie the wreath to your light fixture or chandelier. Note: this can be suspended from the ceiling with longer pieces of ribbon or with hooks.

Happy Holidays!

xx Annette

All behind the scenes celebration Christmas Holiday Decor Decor DIY decor DIY Holdiay crafts Entertaining Holiday Holiday Decor Holiday Entertaining holiday guide Holidays Home Depot Style Challenge kids decor Parties Uncategorized : Tags: , , , , , , ,