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Prep Time: Cook Time: Total Time:
Ricotta Stuffed Artichokes
4 artichokes
1 lemon, cut in half
1/2 pound ricotta cheese
1 garlic clove
1 egg, lightly beaten
7 tablespoons grated pecorino romano cheese
4 tablespoons pine nuts, lightly toasted
salt and freshly ground pepper
4 tablespoons unsalted butter, at room temperature
2 tablespoons bread crumbs
Trim the sharp points from the artichoke leaves with a scissors. Use half the lemon to rub the cut portions as you work. Squeeze the rest of the lemon into a big bowl of water. Halve the artichokes lengthwise, cut out the chokes and place in the water to prevent browning. Cook them in lightly salted boiling water until tender but firm, 30 to 40 minutes. Drain well in a colander.
Stir together the ricotta, garlic, egg, 6 tablespoons of the cheese, 2
tablespoons of the pine nuts and salt and pepper to taste. Preheat the oven to 350 degrees.
Use 3 tablespoons of the butter to grease a baking dish that's large enough to hold all the artichoke halves. Arrange the artichokes, cut side up, in the dish. Mound the ricotta mixture on the artichokes and smooth the tops. Sprinkle with bread crumbs and remaining grated cheese; top with pieces of the remaining butter.
Sprinkle with the remaining 2 tablespoons of pine nuts. Bake for 20 minute, or until the ricotta mixture is firm and the bread crumbs are lightly golden.
Serves 4.
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Ricotta Stuffed Artichokes
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ricotta Stuffed Artichokes
4 artichokes
1 lemon, cut in half
1/2 pound ricotta cheese
1 garlic clove
1 egg, lightly beaten
7 tablespoons grated pecorino romano cheese
4 tablespoons pine nuts, lightly toasted
salt and freshly ground pepper
4 tablespoons unsalted butter, at room temperature
2 tablespoons bread crumbs
Trim the sharp points from the artichoke leaves with a scissors. Use half the lemon to rub the cut portions as you work. Squeeze the rest of the lemon into a big bowl of water. Halve the artichokes lengthwise, cut out the chokes and place in the water to prevent browning. Cook them in lightly salted boiling water until tender but firm, 30 to 40 minutes. Drain well in a colander.
Stir together the ricotta, garlic, egg, 6 tablespoons of the cheese, 2
tablespoons of the pine nuts and salt and pepper to taste. Preheat the oven to 350 degrees.
Use 3 tablespoons of the butter to grease a baking dish that's large enough to hold all the artichoke halves. Arrange the artichokes, cut side up, in the dish. Mound the ricotta mixture on the artichokes and smooth the tops. Sprinkle with bread crumbs and remaining grated cheese; top with pieces of the remaining butter.
Sprinkle with the remaining 2 tablespoons of pine nuts. Bake for 20 minute, or until the ricotta mixture is firm and the bread crumbs are lightly golden.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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