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 in salted boiling water for a few moments 2, then drain 3.

Transfer the herbs into a bowl with ice water (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 water 7 and blend well with an immersion blender 8 to obtain a smooth sauce 9.

Now for the artichokes: peel them 10, cut off the initial part of the stem 11, and peel it 12.

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

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

Dry them with paper towels 19 and season with oil and salt in a bowl 20. Grill the artichokes on a well-heated grill for 5 minutes on each side 21.

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

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