Stuffed Artichokes On Herb Salad In Focaccia Bowls

• Three-cheese Stuffed Artichoke Hearts:
• 8 artichoke hearts (either from a jar/can, or if using fresh ones, trimmed & cooked until soft)
• 4 ounces triple cream herb & garlic cheese (such as Boursin), or substitute cream cheese mixed with garlic & herbs
• 2 ounces grated Parmeggiano Reggiano cheese
• 2 ounces grated asiago or fontina cheese
• 8 Tablespoons fresh or packaged bread crumbs
• Olive Oil
• Focaccia Bowls:
• 8 rounds of focaccia bread (1/4" thick slices, preferably at least 5"-6" in diameter) crust on (use an electric knife to slice if necessary)
• Herb salad:
• 2 cups fresh basil leaves
• 2 cups arugula
• 1 cup watercress
• 1 cup fresh italian parsley
• 2 cups mixed baby lettuces
• (other herbs may be included which are not woody and do not overpower the overall flavor)
• Lemon/Basil Vinaigrette:
• 1/4 cup white balsamic vinegar
• 2 T. lemon juice
• 2 T. whole grain mustard
• 1/2 cup olive oil
• 1/8 cup basil oil
• pinch salt, pepper, sugar
• Garnishes:
• 1/3 cup pine nuts
• 24 cherry or grape tomatoes

1. For Focaccia bowls:
2. Preheat oven to 300 degrees. Using a rolling pin, flatten each bread round gently until it is very thin (about 1/16th of an inch). Drape loosely over oven-proof ramekins or bowls, gently forming into a bowl shape. Place on a baking sheet & bake until bowls are crispy, about 30 minutes. Depending on the humidity, it may take more or less time for them to dry out. Watch carefully to keep them from browning, and place foil over the pan if they brown too quickly. Remove from oven and store in an airtight container
3. For artichoke hearts:
4. Preheat oven to 400. Mix cheeses in a small bowl. Using a spoon, gently remove some of the center "choke" in each artichoke, being careful not to puncture the bottom or sides. Reserve chokes for another use. Gently pack the cheese mixture into each artichoke heart, dividing it up evenly. Place stuffed artichokes into a baking pan. Sprinkle bread crumbs over the top of all, and drizzle with a small amount of olive oil. Bake at 400 until heated through and cheese is bubbly, about 12-15 minutes. If necessary, cover with foil to prevent excess browning.
5. For dressing: In a blender or food processor, mix all ingredients until emulsified. Taste and adjust seasoning accordingly.
6. Prepare salad: Wash and dry all herbs thoroughly. Mix in a large bowl and reserve until later. Just before serving, place 1/3 of the dressing into the bottom of a large bowl. Transfer herbs and toss gently using your fingers. If additional dressing is necessary, add as needed without drenching the herbs- they should just have a light coating of dressing.
7. To assemble: Place a focaccia bowl on each salad plate; place a mound of dressed herbs into the bowl, and top each mound with an artichoke heart. Sprinkle pine nuts and cherry tomatoes over each salad and serve immediately.

threecheese, either, garlic cheese, cheese, fontina cheese, bread crumbs, olive oil, bread, salad, fresh basil, arugula, watercress, fresh italian parsley, mixed baby lettuces, lemonbasil, white balsamic vinegar, lemon juice, grain mustard, olive oil, basil oil, salt, pine nuts, grape tomatoes

Taken from www.epicurious.com/recipes/member/views/stuffed-artichokes-on-herb-salad-in-focaccia-bowls-1205957 (may not work)