Artichoke Pissaladiere Foccacia
Swap out your Italian Bread at dinner parties with this leveled-up side or appetizer.
3-4 Ocean Mist Jumbo Artichokes, cooked
3 large red Onions
¼ cup sugar
½ cup dry, red wine
1 (16 oz.) Italian bread shell or brown-and-serve focaccia
2 Tbsp. olive oil
Herbs de Provence, for garnish
1 cup shredded asiago cheese
½ cup chopped Kalamata olives
- Remove leaves and choke from the Artichokes. Cut Heart into thin slices.
- Place Onions, sugar and wine in heavy skillet. Cook on medium-low heat, stirring occasionally until the Onions are translucent and all liquid has evaporated; cool before using.
- Brush bread shell with oil (or halve focaccia horizontally and brush cut surfaces with oil); sprinkle with herbs and kosher salt. Top with caramelized red Onions, cheese, olives and Artichokes.
- Bake at 375°F for 25-30 minutes or until center is lightly toasted and edges are golden brown. Cool. Cut into 8 wedges and serve at room temperature.