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Baked Artichokes, Shrimp and Mozzarella
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Time: 1 hour 40 minutes
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Juice of 1/2 lemon
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5 medium artichokes
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2 T evoo
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4 whole garlic cloves, peeled
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Salt and ground black pepper
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1 pound medium shrimp, peeled, cleaned, rinsed and dried
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2 tablespoons butter
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2 tablespoons freshly grated Parmigiano-Reggiano cheese
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3/4 pound mozzarella, thinly sliced.
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1. Fill a bowl with cold water and add lemon juice. Bend back outer leaves of artichokes; snap or cut off the upper tough part of each leaf. Leave tender base of each leaf attached to core. Continue to do this to expose a central cone of leaves with a pale base about 1 1/2 inches high. Pare away the rough green base and coarse outer part of stem of each artichoke. Detach stems, halve lengthwise if they are thick, and place in bowl of lemon water. Halve or quarter each artichoke. Using a small knife and spoon, remove and discard any prickly leaves and the fuzzy choke at the base of each piece. Slice artichokes as thinly as possible, and add to bowl.
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2. Place oil and garlic in a large (preferably nonstick) skillet over high heat. SautAA garlic until nut-brown, then discard. Drain artichokes, rinse with two changes of water, and drain well. Add artichoke slices and stems to hot oil, and sprinkle with salt and pepper to taste. Turn to coat well with oil, cover, and reduce heat to low. Cook for 5 minutes, add 1/4 cup water and mix well. Continue cooking over low heat, mixing frequently, until tender when prodded with a fork, 30 to 45 minute
