Artichokes with mozzarella and candied lemon

SERVES 4 (for the main course)

2x280g jarred artichokes

4 handfuls of mixed lettuce leaves

4x125g buffalo mozzarella

½ cup / 10 g mint leaves, chopped

100 ml olive oil 

1 clove of garlic, crushed

salt and black pepper 

Candied lemon: 

1 1/2 lemon (rind and juice)

40 g fine sugar

water

1. Shave off wide strips of lemon rind with a vegetable peeler. Cut the rind into long, thin strips and place them in a small saucepan. Squeeze the lemon, measure the juice, and add water as needed to total 100 ml. Pour over the lemon rind, add the sugar and bring to a light simmer. Cook for about 10-15 minutes, until the syrup is reduced to about two-thirds of its original volume. 

2. To assemble the dish, remove the artichoke halves from the oil (cut them into smaller pieces if needed), and arrange them on a serving plate with the lettuce. With your hands, break the mozzarella into uneven chunks and dot the salad with them. 

3. Stir the olive oil, the sauce of the candied lemon, smashed garlic, and spoon over the salad. Scatter the candied rind on top and sprinkle with fresh mint. Finish with a sprinkle of freshly ground black pepper and salt.