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Braised Artichokes with Ricotta and Spinach Stuffing

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Braised Artichokes with Ricotta and Spinach Stuffing

Braised Artichokes with Ricotta and Spinach Stuffing

Braised Artichokes with Ricottan and Spinach Stuffing requires approximately 1 hour and 5 minutes from start to finish. One portion of this dish contains approximately 38g of protein, 38g of fat, and a total of 614 calories. This recipe serves 4. A mixture of pecorino romano, garlic cloves, parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Thanksgiving event. It works well as a main course.

Instructions

1
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.
Ingredients you will need
ArtichokeArtichoke
WaterWater
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KnifeKnife
2
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.
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ArtichokeArtichoke
LemonLemon
Dry Seasoning RubDry Seasoning Rub
3
Put the oil, broth, garlic, lemon and herbs in a casserole pan.
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GarlicGarlic
BrothBroth
HerbsHerbs
LemonLemon
Cooking OilCooking Oil
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Casserole DishCasserole Dish
4
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.
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Salt And PepperSalt And Pepper
ArtichokeArtichoke
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OvenOven
5
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.
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Sun Dried TomatoesSun Dried Tomatoes
Salt And PepperSalt And Pepper
BreadcrumbsBreadcrumbs
ParsleyParsley
Ricotta CheeseRicotta Cheese
SpinachSpinach
CheeseCheese
CloveClove
GarlicGarlic
EggEgg
Cooking OilCooking Oil
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Mixing BowlMixing Bowl
6
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.
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ArtichokeArtichoke
CheeseCheese
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Baking PanBaking Pan
7
Sprinkle the tops with the bread crumb mixture. Broil for 5 minutes until the cheese is warm and the crumbs are browned.
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CheeseCheese
BreadBread
8
Serve with lemon wedges.
Ingredients you will need
Lemon WedgeLemon Wedge
DifficultyExpert
Ready In1 h, 5 m.
Servings4
Health Score31
Dish TypesLunchMain CourseMain DishDinner
OccasionsThanksgiving
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