MARINATED ARTICHOKE HEARTS WITH GREEN OLIVES AND MOZZARELLA

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Marinated Artichoke Hearts with Green Olives and Mozzarella image

Creamy mozzarella meets piquant green olives and rich artichoke hearts in this gorgeous vegetarian antipasto. Serve with bread-and maybe with glasses of aperitivi on the patio, you'll feel like you're in Italy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11

6 large globe artichokes (each about 8 ounces), tough or dry stems trimmed
1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 teaspoon pink peppercorns, lightly crushed
3 sprigs lemon thyme or regular thyme, plus more sprigs and flowers for serving (optional)
3 wide strips lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)
3 cloves garlic, thinly sliced (3 tablespoons)
Kosher salt and freshly ground pepper
1 cup mild green olives, such as Castelvetrano, pitted and halved
1 baguette, halved lengthwise
1 medium ball (8 ounces) salted fresh mozzarella
Hawaiian sea salt, for serving (optional)

Steps:

  • Fit a large pot with a steamer rack; add water until it reaches just below rack. Place artichokes in steamer, stem-sides up. (If necessary to fit, trim top third from each with a serrated knife.) Cover and bring to a boil, then reduce heat to medium and steam, adding more water as needed, until the tip of a knife slides in and out of stems easily, 30 to 35 minutes. Remove artichokes; when cool enough to handle, remove leaves and reserve for another use. Scoop out and discard chokes. Cut hearts into halves or quarters.
  • Combine oil, peppercorns, thyme sprigs, lemon zest, garlic, and 1 teaspoon kosher salt in a small saucepan over medium-high heat. Cook until bubbles form around edges; remove from heat. Stir in lemon juice, then artichoke hearts; let stand, tossing occasionally, until cool, about 30 minutes. Stir in olives. (Dish can be made to this point and refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)
  • Preheat oven to 450 degrees. Brush cut sides of bread with oil; season with kosher salt and pepper. Place on a baking sheet; toast until golden brown on edges, about 8 minutes.
  • Arrange artichoke mixture on a platter with cheese. Garnish with thyme sprigs and flowers, sprinkle with Hawaiian or kosher salt, drizzle generously with oil, and serve with toast.

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