Braised Artichokes with Ricotta and Spinach Stuffing

Name: Braised Artichokes with Ricotta and Spinach Stuffing
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 whole artichokes; 2 bay leaves; 118 milliliters bread crumbs; 1 egg; 2 garlic cloves, plus 5 garlic cloves, sliced, divided; 1 lemon, plus 2 lemons, juiced; 2 Tbsps olive oil; 4 sprigs parsley, chopped, plus 2 tablespoons chopped parsley; 227 grams grated Pecorino Romano; 425 grams ricotta cheese; 4 servings Salt and pepper, to taste; 473 milliliters fresh spinach leaves, chopped; 118 milliliters sun-dried tomatoes in oil, chopped; 473 milliliters vegetable broth or water

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

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

Artichoke

Water

Equipment you will use

Knife

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.

Ingredients you will need

Artichoke

Lemon

Dry Seasoning Rub

Put the oil, broth, garlic, lemon and herbs in a casserole pan.

Ingredients you will need

Garlic

Broth

Herbs

Lemon

Cooking Oil

Equipment you will use

Casserole Dish

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.

Ingredients you will need

Salt And Pepper

Artichoke

Equipment you will use

Oven

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.

Ingredients you will need

Sun Dried Tomatoes

Salt And Pepper

Breadcrumbs

Parsley

Ricotta Cheese

Spinach

Cheese

Clove

Garlic

Egg

Cooking Oil

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Artichoke

Cheese

Equipment you will use

Baking Pan