 |
 |
 |
|
| Baking
Ingredients, Flours, & Thickeners |
 |
| Beans,
Grains, & Rice |
|
| Beverages,
Coffees, & Tea |
|
| Breads
and Cereals |
|
| Chiles
& Peppers |
|
| Condiments |
|
| Cookware
|
|
| Crackers
& Snacks |
|
| Dry
Fruits |
|
| Edible
Wrappings |
|
| Fruit
& Vegetables |
|
| Gift
Shop |
|
| Herbs
& Spices |
|
| Meats
& Seafood |
|
| Oils
|
|
| Olives,
Pickles, & Capers |
|
| Pasta
& Noodles |
|
| Prepared
Dishes |
|
| Sauces
|
|
| Seasonings |
|
| Soups,
Stocks, & Broths |
|
| Recipes |
|
| Special
Sale |
|
| Sweet
Spreads |
|
| Sweeteners |
|
| Sweets
& Confections |
|
| Vinegar
& Cooking Wine |
|
|
|
|
| Stuffed Artichokes |
| The earthy flavor of artichokes is balanced with sweet ricotta, butter, and toasted pine nuts, giving this savory vegetable dish a velvety texture and rustic presentation. Serve as a starter to a light entrée, such as grilled fish. Brushing the cut artichoke with lemon helps prevent browning. |
| |
| Base SKU: |
1356 |
| Cuisine: |
Italian |
| Prep Time: |
30 Minutes |
| Cooking Time: |
25 Minutes |
| Yield: |
8 Servings |
| Source: |
EthnicGrocer |
|
|
|
Ingredients:- Click "View all receipe products" to see all recipe products.
|
|
|
|
| Instructions: |
| 1. |
Preheat the oven to 350;. Trim the artichokes by cutting off the stem, top, and tips of the tough outer leaves. Rub lemon over the cut portions. Squeeze the juice of the other lemon half in a big bowl of water. |
| 2. |
Cut the artichokes in half lengthwise and cut out the chokes. Keep the trimmed artichokes in the lemon water until needed. |
| 3. |
Bring a pot of salted water to a boil. Add the artichokes and simmer until tender but firm; drain well. |
| 4. |
In a medium bowl, combine the ricotta, garlic, egg, parsley, 6 tablespoons romano cheese, 2 tablespoons pine nuts, and salt and pepper to taste. Mix well. |
| 5. |
Select a baking dish large enough to contain all the artichoke halves. Butter the dish, using 2 tablespoons butter. Arrange artichokes, cut side up, on the baking dish. |
| 6. |
Mound ricotta mixture on artichokes and smooth the tops. Sprinkle with bread crumbs and remaining grated cheese, and top with pieces of the remaining butter. |
| 7. |
Sprinkle with the remaining 2 tablespoons of pine nuts. |
| 8. |
Bake artichokes for 20 minutes, or until the stuffing is firm and bread crumbs are golden. Serve hot. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
