We are knee deep in the last of the summer heat and love sharing evening feasts with friends. Treat your friends like the BIG KAHUNAS they are to a spectacular Charcuterie of the Sea. Say it with me: shar-koo-terr-ee. This Big Easy rendition is super easy to put together because it can be whatever you want.
Here is our tried and true spread:
Fire up the grill and get this party started! This spread shined its southern soul out with the addition of pickled okra and Castelvetrano olives. Ya-yas… I know you’re thinking Cajun with olives from Sicily? Remember, be fearless with your charcuterie. Cajuns have no fear.
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Parm-crusted Artichoke Hearts w/Aioli
Yield 6 servings
- 1 can quarter artichoke hearts, drained
- 1 cup parmesan cheese, finely grated, not shredded
- 1 Tbsp. butter, unsalted
- 1 tbsp. evoo
- 1 clove garlic, minced
- Salt & Pepper
Melt oil and butter in a medium saucepan on medium-high heat. Add quartered artichoke hearts, toss in minced garlic and brown for three minutes. Slowly add parmesan to coat tops of hearts, carefully turn and coat with more cheese. Continue for five minutes or till golden brown. Salt and pepper. Dip in lemony garlic aioli.
- 3/4 cup mayonnaise
- 3 cloves garlic, minced
- 2 1/2 tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
Mix mayo, garlic, lemon juice, salt and pepper in a small bowl. Cover and refrigerate for 30 minutes or overnight.