Roman-Style Artichokes with Mozzarella

Name: Roman-Style Artichokes with Mozzarella
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 balls fresh mozzarella di buffalo, about 8 ounces (225 g) each, thinly sliced; 1 cup (240 ml) extra-virgin olive oil, plus more to garnish; 1 teaspoon salt; 4 large artichokes, trimmed; soak in lemon water until ready to use; 3 garlic cloves, minced; ½ cup (15 g) torn fresh mint leaves plus 3 tablespoons chopped mint leaves; 3 tablespoons chopped Italian parsley leaves; Crunchy sea salt, to finish; Ciabatta, for serving (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

If there is one vegetable people think of when they think of Rome, it’s the artichoke. Fried carciofi alla giudia from Rome’s Jewish quarter is extraordinary, but it’s a bit tricky to master, so this braised version is a little more approachable, and it’s a beloved staple throughout Rome.

Ingredients

3 tablespoons chopped Italian parsley leaves
½ cup (15 g) torn fresh mint leaves

Europe
Italy
Rome
Starter
Mediterranean
Gluten-free
Vegetarian

Method

In a small bowl, combine the parsley, chopped mint, and garlic. Pull the artichokes from the lemon water, sprinkle them with salt, and stuff them with the herb mixture.

In a heavy-bottomed pot, combine the olive oil, 1 cup (240 ml) water, and the artichokes, aiming their stems up, along with any leftover salt and herbs. Cover with a circle of parchment paper cut to fit the pot. Bring to