Life hand you lemons? Make the Scottos’ granita

1. Preheat oven to 300 degrees.

2. Place eight to ten slices of lemon on bottom of the casserole dish. Drizzle liberally with extra-virgin olive oil and season with salt and pepper.

3. Take Vidalia onion halves and place on top of lemon slices so onions are very close together. Again drizzle liberally with extra-virgin olive oil and season with salt and pepper.

4. Place casserole in preheated oven for 1½ hours to 2 hours or until onions are very soft, caramelized and golden brown. Serve immediately.

1. Preheat oven to 450 degrees. Place several slices of lemon in bottom of ovenproof 8 x 12-inch baking pan.

2. Season trout filets on both sides with salt and pepper. Place filets side by side on top of lemons in casserole dish. Drizzle liberally with extra-virgin olive oil.

3. Place lemon thyme sprigs and one slice of lemon on top of each filet, then pour over ½ cup of dry white wine.

4. Place in preheated oven and cook for approximately 20 to 25 minutes, or until trout filets are firm to the touch and flesh is white.

While trout filets are in oven, preheat large sauté pan with ¼ cup extra-virgin olive oil over high heat. When the oil is hot, add artichoke halves, garlic and shallots and sauté until tender and golden brown. Toss until artichokes are evenly coated. Add cherry tomatoes, parsley, salt and pepper. Remove to serving platter and top filets with artichokes and cherry tomatoes. Serve immediately.

For granita:

1. Combine water and sugar in a sauce pan. Heat until sugar dissolves thoroughly. Remove from heat and set aside to cool.

2. Combine with lemon juice and pour mixture into 9 x 13-inch jelly roll pan.

3. Place in freezer and periodically (every ½ hour) stir granita with a fork as it freezes.

For Cherries in Grappa:

Add cherries, grappa and sugar to a large mixing bowl and let sit for at least 1 hour to marinate. Spoon over granita and serve.