artichokes and mozzarella

sauteed artichoke hearts make a delectable, easy topping for penne or gemelli.

artichokes and mozzarella

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  • Prep Time


  • Total Time


  • Servings



  • juice of 1 lemon

  • 6

    artichokes, about 3 oz each

  • 6

    tablespoons extra-virgin olive oil

  • 2

    small cloves garlic, finely chopped

  • 6

    oz mozzarella cheese, cut into small cubes

  • 3

    tablespoons chopped fresh mint leaves

  • salt

  • freshly ground pepper


have ready a bowl of water three-fourths full to which you have added the lemon juice. remove the stem and tough outer leaves from the artichokes until you reach the pale green heart. cut each artichoke in half lengthwise. scoop out the prickly choke from the center and discard. cut the artichokes lengthwise into long, thin slices. as the artichokes are cut, place them into the bowl of water. in a large frying pan over medium heat, warm the olive oil. add the garlic, reduce the heat to very low and cook very slowly until the garlic takes on its distinctive golden color without burning, about 5 minutes. drain the artichokes, pat them dry and add th the frying pan. raise the heat to medium and saute, stirring often, until the artichokes are tender, 5-6 minutes. remove from the heat and add the mozzarella. meanwhile, cook your choice of pasta until al dente. drain and transfer to a warmed serving dish. immediately add the contents of the frying pan, the mint and salt and pepper to taste. toss well, the warmth of the pasta will melt the cheese. serve at once serves 4


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