Artichoke Hart (New York Fried, May 2019) felt that the bar snacks served at the Oswego facility needed to be a little more classy than nuts or popcorn. So, this one became a hit with many of the delegates. Quick, easy to make, tasty and, in Hart’s case, done on the BBQ on the outside patio. Served with buttered crusty bread, it’s a great afternoon filler when the brain has been overtaxed with info.

INGREDIENTS

1 package Halloumi cheese, cut into 1/2 inch blocks
1/4 cup mixed kalamata and green olives, sliced in half
1/2 cup grape tomatoes, sliced in half
1/4 cup virgin olive oil
1 small onion, sliced
1/8 cup Paul Newman Parmesan Salad Dressing (an Artichoke Hart secret ingredient for sauces. There are others but why substitute for the best)

METHOD

Put oil in pan and place over heat (if bbq, keep it low). Cook onion till sizzling and golden.
Add Halloumi and cook till slightly browned. Push to edge,
Add olives, Parmesan dressing, tomatoes and turn off heat
Serve with crusty bread, buttered. Patrons use a spoon to put mixture directly from pan (placed on a hot plate), atop a slice of bread, bruschetta-style.

Artichoke had some red beet sauce left over from another dish and that went well as a topping but any other savoury dip or tapenade would work equally well.

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.