Mozzarella in carozza ai carciofi...

Fried mozzarella stuffed with artichokes!

Ingredients: 

- 3 balls fresh mozzarella, about 
  7 ounces each
- 4 artichokes
- 6 tablespoons extra-virgin olive oil

- 1/2 cup dry white wine
- 2 cloves garlic, peeled
- 3 shallots, minced
- 1 sprig flat-leaf parsley
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 2 cups unbleached all-purpose flour
- 2 large eggs, lightly beaten
- 2 cups fine dry bread crumbs
- 4 anchovy fillets, rinsed
- Juice of 1/2 lemon
- Extra-virgin olive oil for frying

Directions:

1. Cut 16 equal slices out of the mozzarella balls and reserve the scraps for another use. Spread the slices in a single layer on a plate and set them aside so that the cheese can give off some of its liquid. Meanwhile, trim the artichokes and cut them into thin wedges. Place a pot over medium heat and add the olive oil, white wine, garlic, shallots, parsley, artichokes, salt, and pepper. Cook over medium heat until the liquid has evaporated and the artichokes are beginning to brown. Remove all but 4 of the artichokes wedges and remove the parsley sprig; leave everything else in the pot. 

2. Pat the mozzarella slices dry (reserve the liquid they have given off) and dredge both sides in the flour. Sandwich 2 slices of the cheese around about 1 tablespoons of the cooked artichokes removed from the pot. 

3. Once you have prepared all 8 of these "sandwiches," press around their edges with floured hands to seal them. Return any leftovers artichokes filling to the cooking pot. 

4. Dredge the sealed sandwiches in the beaten eggs, then in the bread crumbs, then again in the eggs, and finally, in the breadcrumbs for a second time. They should be thoroughly coated. 

5. Return the pot with the artichokes in it to medium heat; add the anchovy fillets, lemon juice, and 1/2 cup water. Boil for 3 minutes, then transfer the mixture to a blender and puree it, incorporating the liquid given off by the mozzarella. 

6. Fry the mozzarella sandwiches in a generous amount of hot oil, then serve them with the artichokes and anchovy puree. 

"There's nothing more romantic than Italian food." - Elisa Cuthbert

~Bella