Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: American
Special Features: Vegetarian
Meal Type: Entree
Ingredients
4 Medium to large artichokes
2 tbsp. Lemon juice or white wine vinegar
1 cup Ricotta cheese
1/2 cup Shredded Parmesan cheese, divided
1 Egg
1/4 cup Chopped fresh basil or 1 Tbsp. dried basil
1/8 tsp. Freshly ground pepper
Olive oil
Salt and pepper
Preparation
Preheat oven to 375 degrees.
Rinse artichokes. Trim off ends of stems and top third of petals. Cut artichokes in half lenghtwise. Arrange cut side down in a 9 x 13 x 2 inch baking dish. Add water to fill halfway and lemon juice or vinegar. Cover tightly with foil. Bake unitl a petal pulls off easily, about 30 minutes.
Combine ricotta, 1/4 cup Parmesan, egg, basil and 1/4 teaspoon pepper in a medium bowl.
When artichokes are done, pour off cooking liquid. Turn aritchokes cut side up. Remove fuzzy center with a grapefruit spoon or melon baller and soft inner leaves and discard. Brush cut surfaces with olive oil and sprinkle with salt and pepper to taste.
Spoon ricotta mixture into artichoke halves. Sprinkle with remaining Parmesan. Return to oven until tops are lightly browned, about 15-20 minutes.
Cook's Notes
Nutrition Information