Baby Artichoke Antipasto

Name: Baby Artichoke Antipasto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 24 baby artichokes; 3 bay leaves; 8 servings Freshly ground black pepper; 1 teaspoon black peppercorns; 3 smalls or 4 small garlic cloves, peeled and halved; 2 teaspoons About kosher salt; 2 lemons; 473 milliliters reduced-sodium or homemade chicken broth; 227 grams fresh mozzarella balls (see Notes); 2 Tbsps extra-virgin olive oil; 8 servings Red-pepper Pine Nut Aioli; 15 smalls About fresh thyme sprigs, divided

Baby Artichoke Antipasto is a gluten free, primal, and vegetarian hor d'oeuvre. This recipe makes 8 servings with 305 calories, 17g of protein, and 17g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have chicken broth, bay leaves, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Fresh Thyme

Peppercorns

Bay Leaves

Garlic

Lemon

Broth

Juice

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Artichoke

Broth

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.

Ingredients you will need

Artichoke

Broth

Equipment you will use

Knife

Let cool to room temperature, covered; then chill overnight and up to 3 days.

Let artichokes come to room temperature (about 1 hour).

Ingredients you will need

Artichoke

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.

Ingredients you will need

Bocconcini