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Stewed Artichokes with Mozzarella

Stewed artichokes with mozzarella

Artichokes take the lead in this seasonal salad.

Michelin-starred chef David Kinch may be better known for his Emmy Award–winning role on season four of The Mind of a Chef. But his book, At Home in the Kitchen: Simple Recipes from a Chef’s Night Off, explores exactly what the title says, featuring the fresh, unfussy dishes Kinch prefers to cook for himself. This vibrant salad utilizes some of his favorite ingredients, particularly artichokes—“the most magnificent of which can only truly be captured during springtime,” declares Kinch. Prepared with a traditional French method called barigoule, the artichokes are stewed in white wine to become the star of the table.


  • 2 lemons
  • 5 medium artichokes
  • 2 Tbsp. fresh marjoram leaves
  • 1 tsp. fresh thyme leaves ( from about 4 sprigs)
  • 1/3 cup extra-virgin olive oil
  • 1 medium carrot, peeled and diced to 1/2 inch
  • 1 medium white onion, diced to 1/2 inch
  • 3 cloves garlic, thinly sliced
  • 1 bay leaf
  • 3/4 cup dry white wine
  • 2 Tbsp. white wine vinegar
  • Salt
  • 8 oz. fresh mozzarella, cut into 1/2-inch rounds
  • 2 Tbsp. fresh flat-leaf parsley leaves, chopped


Cut one of the lemons in half and the other into four rounds. Fill a large bowl with cold water and squeeze one lemon half into the water. If you have gloves, put them on. If you don’t, wash your hands and knives well after you’ve finished handling the artichokes—they leave a bitterness that sticks. Cut off and discard the artichokes’ stems and remove their tough outer leaves, then use a bread knife to trim off the tops.

At this point, start working with one artichoke at a time—you want to dunk them in the lemon water as soon as possible to prevent browning. Trim off the artichoke’s outer leaves so you’re left with the white heart and delicate inner leaves. I use a sharp knife and work in a circular motion toward my thumb to trim the outer edge of the artichoke, but be careful for obvious reasons. Rub the other lemon half over the surface of the artichoke, then plunge it into the lemon water. Leave the trimmed artichoke in the lemon water while you trim the remaining artichokes. Finally, scoop out each choke, quarter it, and set aside on a paper towel to dry.

Very coarsely chop the marjoram and thyme leaves.

In a large pan on medium heat, stir together the olive oil, carrot, onion, and garlic. Cook for 2 minutes to lightly soften, then add the artichokes, marjoram, thyme, bay leaf, white wine, white wine vinegar, lemon rounds, and a healthy pinch of salt. Turn the heat to high. When the mixture comes to a simmer, turn the heat to low and cover the pan with the lid slightly ajar to allow steam to escape. Simmer until the artichokes have cooked through, 15 to 20 minutes. To test, poke an artichoke with a sharp knife to ensure you don’t meet any resistance.

Pour everything onto your serving plate, remove the lemon rounds, and let the artichokes cool to room temperature. Top with the sliced mozzarella and parsley.

Serve immediately, or cover and store in your refrigerator for up to 12 hours. Let it come to room temperature before serving.

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