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- Sauteed Artichokes Baked with Mozzarella
- (Carciofi
Saltati al Forno con Mozzarella)
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Ingredients:
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- One (2-lb) bag of baby artichokes, containing about 20 pieces, or 8
full-size artichokes
4 whole cloves garlic, peeled
1/3 cup freshly grated Parmigiano-Reggiano cheese
8 oz mozzarella, sliced thin, no thicker than 1/4-inch
1/2 lemon
2 tbsp extra-virgin olive oil
2 tbsp butter
Fine sea salt
Black ground fresh pepper
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- Directions:
- Trim the artichokes, stripping them of all the tough inedible portions of
their leaves (with baby artichokes, cut them lengthwise in half. With full-size
artichokes, cut them into 4 pieces).
As you trim each piece, drop it into a bowl of water acidulated with the juice
of the lemon half.
Choose a skillet wide enough to contain the artichokes in a single uncrowded
layer.
Put in the olive oil and garlic cloves and turn the heat on to medium-high.
Cook the garlic to a light brown color, stirring from time to time.
Remove the garlic from the pan and discard it.
Put in the artichokes.
Cook the artichokes for about 25 minutes or more, always at medium heat, until
they are completely tender. Turn them over frequently, letting them brown all
over.
When done, add salt and pepper, turn them over once or twice, and take them off
the heat.
Turn on the oven to 400°F.
Use 1 tbsp of the butter to cover the bottom of an oven-to-table baking dish,
about 7 inches by 11 inches if rectangular, or its equivalent in other shapes.
Spread the artichokes in the dish with any juices from the skillet.
Sprinkle half the grated Parmigiano-Reggiano cheese over them.
Cover with the sliced mozzarella.
Top with the remaining grated cheese and dot with the remaining 1 tbsp butter,
cut into small pieces.
Put the dish into the preheated oven and bake just until the mozzarella melts
and becomes partly colored a light brown.
Serve at once. Serves 4-6.
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