Baby Artichoke Antipasto

Baby Artichoke Antipasto Recipe
Photo: Annabelle Breakey; Styling: Dan Becker
Baby artichokes grow on the same plant as large artichokes; they're just the smaller buds. Prep and Cook Time: about 45 minutes, plus overnight chilling. Notes: Mozzarella balls come in various sizes. Those labeled ciliegine (Italian for "little cherries") can be used whole; cut larger balls into chunks.

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calories 203
Caloriesfromfat 49 %
Protein 13 g
Fat 11 g
Satfat 5 g
Carbohydrate 19 g
Fiber 9.3 g
Sodium 960 mg
Cholesterol 25 mg

Ingredients

2 cups reduced-sodium or homemade chicken broth
About 2 tsp. kosher salt
3 bay leaves
About 15 small fresh thyme sprigs, divided
3 or 4 small garlic cloves, peeled and halved
1 teaspoon black peppercorns
2 lemons
24 baby artichokes
8 ounces fresh mozzarella balls (see Notes)
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Preparation

1. Put broth, 2 cups water, 2 tsp. salt, bay leaves, half of the thyme sprigs, the garlic, and peppercorns in a large pot. Halve 1 of the lemons, squeeze juice from both halves into pot, and drop in juiced rinds.

2. Working with 1 artichoke at a time, snap off outer leaves (about half of it; be ruthless) down to the yellowish core. Trim 1/2 in. from leaf points and trim stem to about 1/2 in. Drop into broth mixture.

3. Bring artichokes in broth mixture almost to a boil. Reduce heat and simmer, covered, until leaves are tender when pierced with a sharp knife, 20 to 30 minutes. Let cool to room temperature, covered; then chill overnight and up to 3 days.

4. Let artichokes come to room temperature (about 1 hour). Drain artichokes, cut them in half lengthwise, and remove cooked thyme sprigs. Divide artichokes and mozzarella balls among serving plates, drizzle with olive oil, and sprinkle with salt and pepper. With a zester or a Microplane, shred about 1 tsp. zest from remaining lemon and scatter over plates along with remaining thyme sprigs. Serve with red-pepper pine nut aioli and crusty bread.

Note: Nutritional analysis is per 3-artichoke serving.

Note:

April 2008
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