These were also for the “A” potluck party. I tried to incorporate as many a’s as possible with artichokes, asparagus, anchovies, asiago, and arugula into an antipasto. These also came out really delicious and I will make them again!
Red wine vinegar
Asiago cheese, cubed
Shock asparagus in boiling water for 2 minutes then place in ice water. Cut spears in 1 ½ inch pieces. Mix artichokes and asparagus with oil, vinegar, tsp. mustard, italian seasoning, salt and pepper. Let marinate for 20 minutes. Spear asparagus piece, part of an artichoke heart, asiago cube, a small piece of anchovy, arugula, and another asparagus piece.