Antipasto romano

Written By ANNA Test Kitchen

Ingredients

2 eggplant, rinsed, trimmed, thinly sliced

1/4 cup extra-virgin olive oil

2 cloves garlic, finely chopped

1/2 pound anchovies

2 large artichokes, steamed, chopped

2 cups arugula

Coarse salt and freshly ground black pepper

Sprinkle eggplant with salt and let stand 10 minutes; then rinse and pat dry with paper towels. Heat olive oil in grill pan over medium heat. Add garlic and saute 2 minutes. Grill eggplant, anchovies and artichokes, 4 minutes per side. Transfer to large mixing bowl; add arugula, season with salt and pepper and toss. Serve with crusty bread. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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