-
1
To prepare the artichokes, fill a large bowl with water.
-
2
Cut the lemon in half, squeeze the juice into the water, and drop the lemon halves into the water.
-
3
Remove the outer leaves from the artichokes until you are left with only the light green centers.
-
4
Cut off the tough stem ends, leaving as much as 1 or 2 inches attached.
-
5
Using a vegetable peeler or a small sharp knife, shave the artichoke stems, revealing the light green inner stems.
-
6
Cut 1/2 inch to 3/4 inch off of the tip ends of the leaves so they have flat tops, and discard all of the trimmed leaves and bits.
-
7
Cut above the bottom to release all the leaves, unravel the leaves and place them in the acidulated water to prevent them from turning brown.
-
8
Thinly slice the stems and add them to the acidulated water.
-
9
To prepare the artichokes in advance, transfer them, along with the acidulated water, to an airtight container and refrigerate until youre ready to use them or for up to two days.
-
10
Drain the leaves and stems.
-
11
Dry out the bowl and return the artichokes to the bowl.
-
12
Add the olive oil, parsley, and garlic and toss to coat the artichokes with the seasonings.
-
13
To prepare the pizza, prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
-
14
Brush the rim of the dough with the olive oil and season the entire surface with salt.
-
15
Scatter the artichoke leaves over the surface of the pizza to cover, leaving a 1-inch border of the pizza with no topping.
-
16
Scatter the stracchino, mozzarella, and olives over the artichoke leaves.
-
17
Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
-
18
Remove the pizza from the oven and cut it into quarters.
-
19
Sprinkle the parsley over the pizza and use a microplane or another fine grater to grate lemon zest over the surface.
-
20
Grate a light layer of Parmigiano-Reggiano over the pizza, scatter the arugula over the top, and serve.
-
21
Grillo (Sicily)
