Hard to believe it’s two months since I took over the Inn and it has been a very busy time. I so appreciate all the return visits from the loyal Abingdon Manor guests this summer and look forward to meeting many more of you as we approach the traveling months.
We’ve added a new starter to the menu this summer which takes just 10 minutes to prepare.
Across between olive tapenade and pesto, it’s made with artichokes and served in endive leaves.
To good times with great food!
1 14-ounce can of artichoke quarters in water drained and coarsely chopped,
1/2 cup green olives, coarsely chopped,
1/4 cup grated fresh Parmesan cheese,
1/4 cup packed fresh basil leaves chopped, plus extra for garnish, 2 tablespoons drained capers,
2 tablespoons extra virgin olive oil,
1 tablespoon lemon juice,
Zest of half a lemon,
1 clove of garlic, minced,
Pinch of kosher salt and pepper,
2 tablespoons toasted pine nuts.
Except for the pine nuts, put all the ingredients in a food process and pulse until finely chopped but not pureed. Add the pine nuts and toss all together in a bowl. Spoon into medium size Belgian endive leaves (2 per person) and garnish with basil leaves.