1/2 small red onion, cut into thin 1-inch-long strips
How to Make It
Preheat the oven to 450°. Pat the artichoke hearts dry with paper towels and halve them lengthwise. Arrange the artichoke hearts cut side down on a lightly oiled baking sheet and roast for 5 minutes, until sizzling. Carefully transfer the artichokes to a plate. Arrange the celery leaves on the baking sheet and coat with the reserved artichoke oil. Roast for 3 minutes, until the leaves are crisp.
Wrap each piece of the smoked salmon around an artichoke half and a few of the onion strips and transfer to a platter. Garnish with the crisp celery leaves and serve.
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