MARINATED ARTICHOKE HEARTS WITH GREEN OLIVES AND MOZZARELLA
Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're in Italy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Fit a large pot with a steamer rack; add water until it reaches just below rack. Place artichokes in steamer, stem-sides up. (If necessary to fit, trim top third from each with a serrated knife.) Cover and bring to a boil, then reduce heat to medium and steam, adding more water as needed, until the tip of a knife slides in and out of stems easily, 30 to 35 minutes. Remove artichokes; when cool enough to handle, remove leaves and reserve for another use. Scoop out and discard chokes. Cut hearts into halves or quarters.
- Combine oil, peppercorns, thyme sprigs, lemon zest, garlic, and 1 teaspoon kosher salt in a small saucepan over medium-high heat. Cook until bubbles form around edges; remove from heat. Stir in lemon juice, then artichoke hearts; let stand, tossing occasionally, until cool, about 30 minutes. Stir in olives. (Dish can be made to this point and refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
- Preheat oven to 450 degrees. Brush cut sides of bread with oil; season with kosher salt and pepper. Place on a baking sheet; toast until golden brown on edges, about 8 minutes.
- Arrange artichoke mixture on a platter with cheese. Garnish with thyme sprigs and flowers, sprinkle with Hawaiian or kosher salt, drizzle generously with oil, and serve with toast.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
my Last id
[email protected]This is a delicious recipe, but it is a bit time-consuming to make. I would recommend making it for a special occasion.
Eric Wade
[email protected]I've made this recipe several times and it's always a hit. It's a great way to impress your guests without spending a lot of time in the kitchen.
Sajjdul Islam
[email protected]This is a great recipe for a summer party. It's light and refreshing, and it's easy to make ahead of time.
James Mabry
[email protected]I'm not a big fan of artichoke hearts, but I loved this recipe. The marinade really mellows out the flavor.
Namcy Esch
[email protected]This recipe is so easy to make, but it looks like you spent a lot of time on it. It's perfect for a weeknight dinner.
Shamina Lucky
[email protected]I added some chopped red pepper to the marinade for a little extra flavor. It was a great addition.
Tammy Perry
[email protected]I wasn't sure about the combination of artichoke hearts and green olives, but I was pleasantly surprised. They go together really well.
Mim Lailatun
[email protected]I followed the recipe exactly and the artichoke hearts turned out perfect. They were so flavorful and juicy.
Hadjer Styles
[email protected]This is a delicious and easy recipe. I will definitely be making it again.
Mohammed Aryan Abbas
[email protected]I made this dish for a party and it was a hit! Everyone loved it.
Mugerwa Jacob
[email protected]This recipe is a great way to use up leftover artichoke hearts.
robert “Robert Gene” colson
[email protected]I love the combination of flavors in this dish. The artichoke hearts are tangy and salty, the green olives add a briny flavor, and the mozzarella cheese is creamy and mild.
Ajia Rebirth
[email protected]These marinated artichoke hearts are the perfect appetizer for any occasion. They're easy to make and always a crowd-pleaser.