Recipes from Walt Disney World

Ingredients

• 4 large artichokes
• 1/2 sliced fennel bulb
• Juice of one lemon
• 2 garlic cloves, split then smashed with back of knife
• 2 Roma tomatoes, cut in 1/8ths
• 1/2 teaspoon fennel seeds, toasted and crushed
• 1 small onion, sliced
• 2 leeks (white and half of green part), sliced
• 4 cups dry white wine
• 2 cups water (plus extra to soak artichokes in step 1)
• 1 teaspoon salt
• 6 large Roma tomatoes, peeled
• 1 oz. picked fresh thyme
• 6 gloves of garlic, finely diced
• 4 oz. extra virgin olive oil
• Sea salt and fresh ground pepper to taste
• 4 six-oz Gulf red snapper filets
• 3 oz. extra virgin olive oil
• 12 halves of tomato confit
• 2 zucchini (sliced on a bias)
• 2 oz. julienne fennel bulb
• 2 oz. julienne roasted and peeled red peppers
• 1 oz. leeks (white part only, bias cut)
• 8 oz. artichoke-fennel nage
• 1/2 oz. basil infused olive oil
• 2 tablespoons fresh ground pepper
• 2 tablespoons kosher salt
• 2 tablespoons fines herbs*