Braised Baby Artichokes with Mozzarella Cream
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
Gallery
Recipe Summary
Ingredients
Directions
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.