Artichoke and Tomato Tramezzini

• 份量: Makes 2 tramezzini.

食材

1 medium artichoke

½/ lemon

Salt

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

Freshly ground black pepper

2 teaspoons Maionese al

50

Limone (see page 52)

4 slices white sandwich bread (pane in cassettal, made from unbleached flour

1 crisp medium-sized tomato, sliced

步驟

To prevent artichoke from darkening, use the lemon half to rub the cot portions of the artichoke while you work. Snap back and pull off the dad. green leaves of the artichoke, working your way around the base. Stop when you get to the tender, pale yellow leaves. With a paring knife, trim away dark green areas around the base of the artichoke. Cut across the top of thr artichoke, leaving about ½ inch of tender leaves. Trim the stalk, leaving about 1 inch. Cut deeply to trim away the dark green fibers around the outside of the stalk. Cut the artichoke in half lengthwise. Place the artichoke halves, cut side down, in a nonreactive saucepan just large enough to contain them. Add water measuring I inch up the side of the pan. Add salt. Cook over medium heat, tightly covered, until the artichoke is just tender. Drain, and when cool enough to handle, pull ava the choke. If necessary, use a paring knife to trim away any remaining choke. Thinly slice the artichoke. Place in a bowl with the olive oil and lemon juice, and season with salt and pepper to laste. While the artichoke marinates, make the mayonnaise. Trim the crusts from the bread. This is optional, but the tramezzini will

look more "finished." Spread mayonnaise on 2 slices of bread. Layer with the artichoke slees and top with tomato slices. Season the tomato with salt. Cover with the

remaining 2 slices of bread.