Carciofi Saltati e Fusi al Forno con la Mozzarella (Sautéed Artichokes Baked with Mozzarella)
Marcella Hazan says that artichokes will only truly develop their flavor when they are deeply browned.
Ingredients
- 1 (2-lb.) bag of baby artichokes, usually containing about 20 pieces, or 8 full-size artichokes
- <sup>1</sup>⁄<sub>2</sub> lemon
- 2 tbsp. extra-virgin olive oil
- 4 whole cloves garlic, peeled
- Fine sea salt
- Black pepper ground fresh from the mill
- 2 tbsp. butter
- <sup>1</sup>⁄<sub>3</sub> cup freshly grated parmigiano-reggiano cheese
- 8 oz. mozzarella, sliced thin, no thicker than 1/4"
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