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Globe artichoke and mozzarella with candied lemon from Plenty More (page 110) by Yotam Ottolenghi

  • basil
  • bay leaves
  • lemons
  • mint
  • onions
  • parsley
  • caster sugar
  • thyme
  • globe artichokes
  • gem lettuce
  • buffalo mozzarella cheese

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Notes about this recipe

  • lou_weez on February 26, 2018

    This was really delicious. I did, however, use a jar of marinated artichoke hearts and baby bocconcini instead of mozzarella. I also added all the candied lemon syrup otherwise, I feel, the oil would have overpowered the dish.

  • dinnermints on May 27, 2017

    Good, with some buts. Extracting the artichoke hearts was a pain. For people who are used to doing this, it will be no big deal, but it took me a bit and then all the leaves went to waste (this was my first - possibly last - time attempting this). Next time I'd use frozen or canned. Buffalo mozz was good, but fresh mozz probably would've been just as good. I skimped on the oil (1/4 instead of 1/2 cup)....maybe that is enough oil, but next time I'd toss the lettuce, artichoke, and herbs + oil all together, then add the rest. Needed more salt, and I added more than a "tiny amount" of the candied rind syrup (next time would add even more).

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