6globe artichokes2lemons, halved1 tbspolive oil4buffalo mozzarella (about 200gm each)1 tbspextra-virgin olive oil, for drizzlingSalsa verde50 gmday-old crustless sourdough bread, coarsely torn into 2cm pieces15 mlwhite wine vinegar1small garlic clove, finely chopped2 tbspcapers in vinegar, drained2anchovy fillets½ cup (firmly packed)flat-leaf parsley, finely chopped¼ cup (firmly packed)mint, finely chopped 15 gmwild rocket, finely chopped100 mlextra-virgin olive oil
For salsa verde, place bread in a bowl with vinegar and 50ml warm water and stand until liquid is absorbed (10 minutes). Process garlic, capers and anchovies in a small food processor until finely chopped, add soaked bread, herbs and rocket and blend until finely chopped, then pulse in oil to bind and season to taste. Makes about 150ml. Salsa verde will keep refrigerated, covered with oil, for a week.
Trim artichoke stalks to 2cm, snap off tough outer leaves until you reach the pale, tender inner leaves. Trim bases by cutting down the length of the stem with a small sharp knife to remove the outside of the stalk. Trim 2cm from the top of each artichoke, then immediately rub cut surfaces with lemon. Scoop out the hairy, fibrous chokes with a teaspoon (discard), rub with lemon and place in a bowl of acidulated water.
Thinly slice artichokes (about 3mm), drizzle with olive oil, season to taste and scatter on a large plate. Coarsely tear mozzarella, season to taste and scatter over artichokes. Drizzle salsa verde and extra-virgin olive oil over and serve immediately.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.