Recipe: Oven-Baked Artichokes with Pata Negra and Buffalo Mozzarella
The artichoke is a beautiful vegetable with an exceptional flavor. It’s a shame that many people feel intimidated by the idea of preparing artichokes. However, I can assure you that although it may seem challenging, it’s easier than you think. And then a world of delicious artichoke dishes opens up to you. Like this one, baked in the oven with pata negra and buffalo mozzarella.
Pien serves these oven-baked artichokes with pata negra and buffalo mozzarella. This gives you and your guests a kind of appetizer plate. And you’ll love it: the ham’s rich flavors beautifully complement the artichoke’s earthy flavor, while the cheese adds a creamy touch.
How to make oven-baked artichokes
- Clean the artichokes. Tear off the small, loose leaves at the bottom of the artichoke. Peel the stems. Use scissors to cut off the thorny tips of the leaves. Finally, cut off the top of the artichoke so that the inner leaves become visible.
- Cut the lemon in half and rub the artichokes with lemon juice to preserve their color.
- Then place the artichokes in a large pan with enough water to cover them completely. Boil the artichokes for 20 minutes.
- Preheat the oven to 200 °C.
- Meanwhile, for the panko mixture, combine the panko with the finely chopped parsley and press a clove of garlic into it. Add the grated Parmesan cheese and stir well to combine.
- Remove the artichokes from the pan and drain well. Then cut them in half lengthwise. Remove the hairs (the choke) from the center with a small spoon. Do this carefully so that you do not damage the artichoke heart.
- Place the artichoke halves cut-side up in an oven dish or on a baking sheet lined with parchment paper. Divide the panko mixture over the artichokes and drizzle with some olive oil. Place in the oven for 10–15 minutes, until the panko mixture is brown and the cheese has melted. You can optionally switch the oven to the grill setting for the last 5 minutes.
- Remove the artichokes from the oven. Divide them over a platter or 4 separate plates. Tear the mozzarella into pieces and serve the artichokes with the pata negra, mozzarella and a generous drizzle of basil oil.
- You eat the artichoke by pulling off the leaves one by one. Dip the bottom of each leaf into the panko and put the leaf in your mouth, scraping the soft, fleshy part from the underside of the leaf with your teeth. Do this with all the leaves until you reach the artichoke heart. You can eat the heart completely.
Title: Pien laat haar eten zien vol. 2
Author: Pien Wekking
Price: €26.99
Publisher: Spectrum
After the success of her first cookbook, Pien is now showcasing even more food. Surprise your guests by serving prawns and squid in a spicy sauce, followed by sea bass with caper butter. Or complete the feast with an espresso crème brûlée.
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