MEDITECH - Recipes

2 lbs Artichoke Hearts Quartered ((or 2 cans if you don't like to peel fresh ones)
1 Bunch Fresh Basil
1 Can Kalamata Olives
2 tbsp Olive Oil
1 tbsp Balsamic Vinegar
2 Eggs
Fresh Buffalo Mozzarella
Two 6'' Frocaccia Bread
Salt and Pepper
Fresh Crushed Garlic
1 tbsp Crushed Red Pepper

By Guido Quesada

First, peel and quarter the artichokes. If you are using canned artichokes, just open and put in a mixing bowl. Add the olives. Next, add the chopped fresh basil. After that, add the olive oil, crushed garlic and crushed red pepper. Lastly, add the balsamic vinegar. Chill for one half hour in refrigerator.

To Prepare Frocaccia:
Slice the buffalo mozzarella into wheels and spread out over Frocaccia. Top with olives and artichokes mixture and add salt and pepper to taste then serve.