Fresh Mozzarella Antipasti

1. 1

   For the stock: Combine 6 cups water, the wine, carrots, celery, garlic, onion, bay leaf and bouquet garni in a large pot and bring to boil.

2. 2

   Then reduce to a simmer and cook for 30 minutes.

3. 3

   Strain and set aside.

4. 4

   For the vegetables: Trim and peel the artichokes to the heart and remove the choke.

5. 5

   Drop the artichoke hearts in a bowl of water with a squeeze of fresh lemon juice to prevent oxidation.

6. 6

   Cook the artichoke hearts in the vegetable stock until tender, 6 to 8 minutes.

7. 7

   Chill in the refrigerator until ready to serve.

8. 8

   Cut the artichokes into bite-size pieces and toss in a bowl with some salt, pepper, a few drizzles of olive oil, the parsley, red pepper flakes, a little lemon juice, a few pinches sugar and a splash of red wine vinegar.

9. 9

   Cut the tomatoes and marinate with some salt and pepper, a few drizzles of olive oil and a little red wine vinegar.

10. 10

    Heat the balsamic vinegar in a small saucepan and simmer over medium heat until reduced to a syrup.

11. 11

    Chill the reduced balsamic vinegar until ready to serve.

12. 12

    Alternate the tomatoes, artichokes, basil leaves and mozzarella on each skewer.

13. 13

    Drizzle a little balsamic reduction over each skewer and season with salt and pepper.

14. 14

    This recipe was created by a contestant during a cooking competition.

15. 15

    The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.