Directions for: La Favolosa

2 large pieces of Schiaccatta bread (or other flatbread)

Directions

1. Preheat oven to 350ºF.

2. To make the artichoke spread, place fresh artichokes in a pot of boiling water with a few slices of lemon; bring water to a boil for 5 to 10 minutes, or until artichokes are fork tender.

3. Drain artichokes.

4. Place artichokes in a pan with a tablespoon of olive oil.

5. Cook and stir artichokes over medium heat for 3 to 4 minutes, turning artichokes as they brown, until seared on all sides.

6. Transfer artichokes to a food processor and blend until smooth; season with salt, to taste, and set aside.

1. To make the spicy eggplant, finely chop eggplant and place into a pan with 1 tablespoon of olive oil.

2. Cook over medium heat, stirring frequently, for 3 to 4 minutes, or until soft; remove eggplant from heat and toss with red chili flakes, to taste.

1. To warm the bread, wrap flatbread in metal foil and heat in the oven.

2. To assemble the sandwich, spread Pecorino spread and reserved artichoke spread onto the bottom piece of warmed flatbread.

3. Layer sliced salami over top as desired.

4. Top salami with warm sautéed eggplant.

5. Add the second piece of flatbread and serve.