Artichoke Antipasto: Carciofata

Ingredients

• 20  baby artichokes trimmed halved
• 4 slices peasant bread 
• 1 teaspoon chili flakes 
• 2 tablespoons currants 
• 1 bunch basil leaves fresh
• 20  mint leaves fresh
• 3 cloves garlic thinly sliced
• 6 tablespoons olive oil extra-virgin
• 1 bunch parsley italian coarsely chopped
• 2 tablespoons pinenuts 
• 2 medium onions red cut into 1/2-inch dice
• 4 servings sea salt 
• 0.3 cup sun-dried tomatoes 

Equipment

• frying pan

Directions

1. In a 12 to 14-inch saute pan, heat 6 tablespoons of oil until almost smoking.
2. Add the onions, pine nuts, currants, chile flakes, garlic, artichokes, and tomatoes and saute until soft and fragrant, 18 to 20 minutes.
3. Remove from heat, allow to cool and stir in the herbs.
4. Drizzle with the remaining olive oil, season with sea salt, and serve with the grilled bread.