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

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.98 in the US edition.

  • Acarroll on October 23, 2022

    I used canned artichoke hearts. And probably way too much parsley, it almost tasted like tabbouleh. And burned the candied lemon. But overall flavors were good and I'd try again.

  • Ganga108 on February 28, 2022

    This lovely recipe is one of Ottolenghi’s easiest if you use a jar of hearts or bases rather than fresh artichokes, and forgo candying the lemon rind. Then it takes just a few minutes to put the salad together. It is fresh and delicious. But we mixed it up (of course). The mozzarella we used was smoked. And we candied the peel and segments of cumquats from our cumquat tree using palm sugar. The result was dark peel and syrup that was oh so very delicious. It takes about 15 mins to candy citrus peel, and it is worth doing for this salad. The sweetness contrasts well with the artichokes.

  • 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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