Braised
Artichokes
w/ Ricotta and Spinach Stuffing
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Ingredients: |
 |
1 |
|
artichokes |
|
1/2 |
|
lemon |
|
2 |
|
Juice
of 2 lemons |
|
2 |
Tbl. |
olive
oil |
|
2 |
Cups |
vegetable
broth or water |
|
2+5 |
|
2
garlic cloves, plus 5 garlic cloves, sliced, divided |
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4 |
springs |
parsley |
|
2 |
|
bay
leaves |
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Salt
and pepper, to taste |
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15 |
Ounce |
ricotta
cheese |
|
1/2 |
Cups |
sun-dried
tomatoes in oil, chopped |
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2 |
Cups |
fresh
spinach leaves, chopped |
|
1 |
|
1 egg |
|
9 |
|
8
ounces grated Pecorino Romano |
|
1/2 |
Cup |
bread
crumbs |
|
2 |
Tbl. |
olive
oil |
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| How
To: |
| Wash
artichokes under cold water. Using a stainless steel knife, trim
the outer part of the stems. Pull off the lower petals that are
small and tough. Cut off the top inch of the artichoke then cut
in half, top to bottom. Rub with half a lemon to preserve the
green color. Put the oil, broth, garlic, lemon and herbs in a
casserole pan. Place the artichoke halves in the liquid face
down. Season with salt and pepper. Cover and bake in a preheated
350 degree F oven for 30 minutes until tender.
In a mixing bowl,
combine ricotta, sun-dried tomatoes, 3 cloves of sliced garlic
and spinach. Stir in the egg and about 6 ounces of cheese;
season with salt and pepper. In a separate bowl, combine bread
crumbs, oil, remaining slices of garlic, remaining cheese and
parsley; season with salt and pepper. Remove the artichokes from
the pan and carefully scoop out the chokes. Fill the cavity of
artichoke with the cheese mixture and place on a baking pan.
Sprinkle the tops with the bread crumb mixture. Broil for 5
minutes until the cheese is warm and the crumbs are browned.
Serve with lemon wedges.
Yield: 2 to 4
servings
Prep Time: 30 minutes
Cook Time: 35 minutes |
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