Artichoke Hearts Pistachio Mozzarella (Print Version)
# Ingredients:
→ Artichoke Hearts & Toast
01 -
4 whole artichokes, trimmed
02 -
3 tablespoons unsalted butter
03 -
Juice of 1/2 lemon
04 -
15 milliliters dry white wine
05 -
4 slices artisan bread
06 -
150 grams buffalo mozzarella, torn into pieces
→ Pistachio Pesto
07 -
20 grams fresh basil leaves
08 -
180 milliliters extra virgin olive oil
09 -
2 garlic cloves
10 -
50 grams Parmigiano Reggiano, grated
11 -
Salt and freshly ground black pepper, to taste
12 -
35 grams shelled pistachios
# Instructions:
01 -
Trim artichokes by snipping off the tough leaf tips and peeling the stems. Slice the stem end and cut off the top. Steam artichokes for 25 minutes or until tender. Test by removing a leaf; it should come away easily. Remove from heat and set aside leaves. Extract the hearts, discarding the hairy choke.
02 -
Slice artichoke hearts into quarters. Heat butter in a pan over medium-high. Add artichoke quarters and cook until golden on each side, about 3–5 minutes per side. Add white wine and cook briefly until reduced. Finish with a squeeze of lemon juice and remove from heat.
03 -
In a food processor, combine basil leaves, olive oil, garlic cloves, Parmigiano Reggiano, pistachios, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
04 -
Brush bread slices with olive oil. Toast in a pan for 2–3 minutes per side until golden and crisp.
05 -
Spread pistachio pesto generously over each toast slice. Top with sautéed artichoke hearts and buffalo mozzarella chunks. Finish with a squeeze of fresh lemon juice before serving.
# Notes:
01 -
For optimal flavor, use high-quality extra virgin olive oil and freshly torn mozzarella.