Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen

Name: Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Global
Ingredients: 2 globe artichokes; 2 servings Freshly ground black pepper; 1 Tbsp dried mint; 1 egg, whisked; 1 clove garlic, finely minced; 59 milliliters grapeseed oil; 1 lemon; 118 milliliters freshly squeezed lemon juice; 1 Grated zest of lemon; 57 grams ricotta cheese, drained; 1 pinch Pinch of saffron, ground and steeped in 1 tablespoon hot water; 2 servings Sea salt

Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen is a gluten free and vegetarian side dish. This recipe makes 2 servings with 417 calories, 11g of protein, and 34g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up saffron, lemon zest, mint, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat the oven to 450°F.

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Oven

Fill a medium bowl three-quarters full with cold water.

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Water

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Bowl

Cut the lemon in half, squeeze the juice into the water, and throw in the rind.

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Juice

Lemon

Water

Beef

Slice off the top third of 1 artichoke with a serrated knife, and cut off the stem to make a flat base. Pull off the small leaves around the bottom, and snip the tips of the remaining leaves with scissors. Stretch open the center of the artichoke with your thumbs, and pluck out the inner yellow leaves. Pull out the purple choke, and scrape out the fibrous hairs with a melon baller, a grapefruit spoon, or a paring knife.

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Grapefruit

Artichoke

Melon

Base

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Serrated Knife

Melon Baller

Kitchen Scissors

Knife

Place it in the lemon water to prevent browning, and repeat with the remaining artichoke.

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Artichoke

Lemon

Water

In a medium bowl, whisk the lemon juice with the mint, oil, and garlic.

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Lemon Juice

Garlic

Mint

Cooking Oil

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Whisk

Bowl

Add a pinch of salt, and set aside for a few minutes to allow the mint to soften.

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Mint

Salt

Whisk together the ricotta, saffron, and lemon zest in a small bowl, and season to taste with salt and pepper.

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Salt And Pepper

Lemon Zest

Ricotta Cheese

Saffron

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Whisk

Bowl

Mix in the egg. Spoon the ricotta into the center of the artichokes.

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Artichoke

Ricotta Cheese

Egg

Place the artichokes in a rimmed baking dish.

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Artichoke

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Baking Pan

Pour the mint oil over the artichokes, drizzling it on the outer leaves as well as the filling.

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Artichoke

Mint

Cooking Oil

Add a splash of water to the baking dish, and cover tightly. Roast the artichokes for 1 1/2 hours, until the flesh is very tender and the ricotta is firm and doubled in size.

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Artichoke

Ricotta Cheese

Water

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Baking Pan

Serve warm, topped with the pan juice. To eat an artichoke, pull off the leaves and dip the fleshy part in the pan juice. When you reach the center, cut into the ricotta and the artichoke heart with a fork.

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Artichoke

Ricotta Cheese

Juice

Dip

Equipment you will use

Frying Pan