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Ingredients

• 6 tablespoons plus 4 tablespoons extra-virgin olive oil
• 2 medium red onions, cut into 1/2-inch dice
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1 teaspoon chili flakes
• 3 cloves garlic, thinly sliced
• 20 baby artichokes, trimmed and halved
• 1/4 cup sun-dried tomatoes
• 1 bunch fresh basil leaves
• 20 fresh mint leaves
• 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
• Sea salt
• 4 slices peasant bread, grilled

Description

Food Network Invites You To Try This Artichoke Antipasto: Carciofata Recipe From Mario Batali.

Food Network