Baby Artichoke Antipasto

Baby Artichoke Antipasto
Photo by Annabelle Breakey

Ingredients

  • 1 teaspoon black peppercorns
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon black peppercorns
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • Red-pepper Pine Nut Aioli
  • 3 bay leaves
  • + 17 more ingredients
    • 3 bay leaves
    • About 15 small fresh thyme sprigs, divided
    • Red-pepper Pine Nut Aioli
    • About 2 tsp. kosher salt
    • 2 lemons
    • About 15 small fresh thyme sprigs, divided
    • 3 or 4 small garlic cloves, peeled and halved
    • Freshly ground black pepper
    • About 2 tsp. kosher salt
    • 2 lemons
    • 24 baby artichokes
    • 8 ounces fresh mozzarella balls (see Notes)
    • 2 cups reduced-sodium or homemade chicken broth
    • 24 baby artichokes
    • 8 ounces fresh mozzarella balls (see Notes)
    • 2 cups reduced-sodium or homemade chicken broth
    • 3 or 4 small garlic cloves, peeled and halved

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 r...

View full recipe at My Recipes

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