Artichokes Fideos with Fresh Mozzarella and Dill
Get an early taste of spring with this bright and innovative artichoke dish from chef Stephanie Izard's "Girl in the Kitchen" cookbook.
- 1 lemon, halved, plus 4 1/2 teaspoons fresh lemon juice
- 4 artichokes
- 1/2 cup plus 1 tablespoon olive oil
- 1 small onion, chopped
- 7 garlic cloves, 5 chopped and 2 minced
- 1/2 cup dry white wine
- 4 cups homemade or store-bought low-sodium chicken broth
- 4 dried guajillo chiles
- 1/2 tablespoon black peppercorns
- 8 ounces dry angel-hair pasta, broken into 2-inch pieces
- 1 shallot, minced
- 1 pound ground lamb
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon crushed red-pepper flakes
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 4 ounces fresh mozzarella, sliced
Fill a large bowl with water and squeeze lemon over water; add lemon halves to water and set aside. Working with one artichoke at a time, hold artichoke in one hand and trim off the outer leaves with a sharp knife by rotating artichoke away from yourself; set leaves aside. Keep trimming until you see the yellowish-white flesh, cleaning the base of all green patches as well. Cut off top leaves so you're left with just the bottom, and then scoop out the fuzzy "choke" with a metal tablespoon, scraping off the dimpled layer beneath the choke as well until you see the smooth white flesh. Slice artichoke hearts 1/4 inch thick on a mandoline and transfer to lemon water to keep artichoke from turning brown.
Heat a large saucepan over medium-low heat. Add 1/2 cup olive oil, onion, and chopped garlic; cook, stirring, until onion is translucent, 3 to 5 minutes. Add wine and increase heat to medium-high; let simmer until liquid is reduced by half. Add broth, reserved artichoke leaves, chiles, and peppercorns; bring to a boil. Reduce heat to low and let simmer until flavors are well combined, about 45 minutes. Strain artichoke stock through a fine mesh sieve; discard solids.
Preheat oven to 375 degrees.
Spread pasta evenly on a baking sheet and transfer to oven; toast until golden brown, about 6 minutes.
Heat 1 tablespoon olive oil in a Dutch-oven over medium heat. Add shallot and minced garlic and cook, stirring, until shallot is translucent, about 3 minutes.
Meanwhile, in a medium bowl, mix together lamb, Worcestershire sauce, mustard, red pepper flakes, and 1 teaspoon salt. Season with pepper. Add lamb mixture to Dutch oven and increase heat to medium-high; cook, stirring to break up meat, until browned. Using a slotted spoon, transfer meat to a plate and set aside.
Add extra-virgin olive oil to Dutch-oven. Strain sliced artichokes from acidulated water and pat dry; transfer to Dutch-oven. Cook, stirring, until lightly browned, 3 to 4 minutes; season with salt and pepper. Add artichoke stock and toasted pasta; cook stirring until liquid is absorbed and pasta and artichokes are tender, about 10 minutes. Add lamb, lemon juice, parsley, and dill; stir to combine.
Transfer mixture to a large ovenproof baking dish; top with mozzarella, pressing down but leaving some of the pasta exposed. Transfer dish to broiler and broil until cheese is lightly browned and bubbly and exposed pasta is crisp, about 4 minutes. Serve.