Stuffed Artichokes
4 fresh artichokes
3/4c sheep ricotta cheese
1 clove minced garlic
1c homemade breadcrumbs
1/2c grated Pecorino Romano cheese
few sprigs of chopped parsley
1tbsp olive oil
2tbsp butter
juice of 1/2 lemon
sea salt and pepper, to taste
Preheat oven to 400. After washing artichokes, cut off the stems and tops. Using a spoon, remove as much of the choke as you can. Drizzle with oil and steam artichokes in a steaming basket for 30 minutes, until slightly softened. Mix together ricotta, garlic, bread crumbs, cheese, parsley, sea salt and pepper. Stuff mixture into all the petals. Place on a baking sheet, drizzle melted butter over the tops and bake for 10 minutes, till cheesy is melted and bubbly.
No comments:
Post a Comment