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Artichokes can give wine a weirdly sweet taste. But Mark Ladner's beautiful braised baby artichokes don't, because he serves them with a luscious pureed-mozzarella sauce. More Recipes by Chefs in Mario Batali's Network More Vegetable Dishes

April 2010


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45 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Fill a large bowl with water. Squeeze in the juice from the lemon halves, then add the lemon halves to the water. Working with 1 artichoke at a time, peel off the dark green outer leaves. Cut off the top fourth of the artichoke; peel and trim the stem. Slice the artichoke lengthwise 1/8 inch thick and drop into the lemon water. Repeat with the remaining artichokes.

  • Drain the artichokes and discard the lemon. In a large saucepan, combine the artichokes with the 2 tablespoons of lemon juice, the white wine, water, onion, garlic, basil stems and bay leaf. Bring to a simmer. Cover and cook over low heat until the artichokes are tender, about 15 minutes. Drain, discarding the basil and bay leaf.

  • In a large skillet, heat 1/4 cup of the olive oil. Add the artichokes and cook over moderate heat, stirring occasionally, until very soft, about 10 minutes. Stir in the chopped basil and season with salt.

  • Meanwhile, in a food processor, pulse the mozzarella with 2 tablespoons of its liquid and the remaining 3 tablespoons of oil until smooth. Spoon the mozzarella cream onto plates, top with the artichokes and serve.

Make Ahead

The braised artichokes and mozzarella cream can be refrigerated separately for 2 days. Serve warm and whisk the mozzarella cream before serving.

Suggested Pairing

It's an Umbrian-inspired dish, so Dan Amatuzzi chooses a nutty Umbrian white to serve with it, like a Vitiano Bianco, a blend of Verdicchio and Vermentino.