“There are a few good buffalo mozzarella producers in Australia now,” says Johnston. “Imported mozzarella can be great, but they’ve often been frozen, which can make them watery and mushy. Always look for fresh, heavy artichokes with a nice tight head.”
- 6 globe artichokes
- 2 lemons, halved
- 1 tbsp olive oil
- 4 buffalo mozzarella (about 200gm each)
- 1 tbsp extra-virgin olive oil, for drizzling
- 50 gm day-old crustless sourdough bread, coarsely torn into 2cm pieces
- 15 ml white wine vinegar
- 1 small garlic clove, finely chopped
- 2 tbsp capers in vinegar, drained
- 2 anchovy fillets
- ½ cup flat-leaf parsley, finely chopped (firmly packed)
- ¼ cup mint, finely chopped (firmly packed)
- 15 gm wild rocket, finely chopped
- 100 ml extra-virgin olive oil
- 1For 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.
- 2Trim 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.
- 3Thinly 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 .
Drink Suggestion: Full-bodied Italian white varietal such as a Fiano di Avellino. Drink suggestion by Giorgio de Maria