Difficulty Level Easy

When I was discussing my Oscar series with my family last week, I was stuck with something to do for The Hurt Locker. My son, who is a bit of a wag, suggested making a bombe. We all laughed, decided it was a perfect idea, so away I went to search for an interesting recipe for a bombe. Of course, a bombe is a dessert dish, and my husband and I never eat dessert, so I was wondering how I could cut recipes in half so that we wouldn't have tons of it to get through.

While looking for something completely different I discovered a recipe for a hot condiment called La Bomba. This much more like the sort of thing we would eat, so that's what I made. We ate it with some warm flatbread and it was delicious. It wasn't too hot, it just had a nice tangy warmth in the mouth that I enjoyed. You could use it on pizza, or as part of an antipasto plate, in sandwiches or on foccacia. I think it would be fantastic in a grilled cheese sandwich. It was very simple to make, but be warned that it does involve a fair amount of chopping. I couldn't get any fresh artichokes, so I used a jar of them and it worked just fine.

INGREDIENTS