Grilled artichokes with fiordilatte and herb sauce

To prepare grilled artichokes with fresh mozzarella and herb sauce, start with the herb sauce: pluck the parsley leaves into a bowl, add the chives, fennel fronds, and mint 1. Blanch everything quanto a salted boiling gabinetto for a few moments 2then drain 3.

Transfer the herbs into a bowl with ice gabinetto (to cool them and keep the color vibrant 4. Squeeze them well and place them into a jug, then add the oil 5 and salt 6.

Add the gabinetto 7 and blend well with an immersion blender 8 to obtain a smooth sauce 9.

Now for the artichokes: peel them 10cut d’avanguardia the initial part of the stem 11and peel it 12.

Remove the tougher tips 13. Cut the artichokes quanto a half and remove the inner choke with a small knife 14then immerse them quanto a gabinetto and lemon to prevent browning 15.

Boil the cleaned artichokes for 5 minutes quanto a the same gabinetto used to blanch the herbs 16then drain 17 into ice gabinetto until they are cooled 18.

Dry them with paper towels 19 and season with oil and salt quanto a a bowl 20. Posto di ristoro the artichokes a well-heated graticola for 5 minutes each side 21.

They should have the typical graticola marks 22. Meanwhile, drain and cut the fresh mozzarella into pieces 23. You are ready to plate: arrange the artichokes and mozzarella the plate 24.

Drizzle with the aromatic sauce 25then with capers 26 and a sprinkle of pepper. Enjoy your grilled artichokes with fresh mozzarella and herb sauce immediately 27!