3 to 4 jumbo artichokes
Boiling salted water
1 large red onion, thinly sliced
1/4 cup sugar
1/2 cup dry red wine
1 10 to 16-ounce Italian pizza bread shell (like Boboli)
2 tablespoons olive oil
1 tablespoon herbes de Provence
1 cup shredded Asiago cheese
1/2 cup chopped Kalamata olives
Cook's note: Cook artichokes in advance.
Add artichokes to kettle of boiling salt water. (If desired, oil, lemon juice, and herbs may be added to water.) Cover and boil gently for 25 to 40 minutes or until petal near center pulls out easily. Stand artichokes upside down to drain; cool. Remove leaves and choke. Cut heart into thin slices.
Place onions, sugar, and wine in heavy skillet. Cook on medium-low heat, stirring occasionally until onions are translucent and all liquid has evaporated. Cool before using.
Brush bread shell with oil; sprinkle with herbs and kosher salt. Top with caramelized red onions, cheese, olives, and artichokes. Bake at 375 degrees for 25 to 30 minutes or until center is lightly toasted and edges are golden brown. Cool. Cut into 8 wedges.
Yield: 4 to 6 servings.
Source: California Artichoke Advisory Board
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