Artichoke And Ricotta Dumplings With Preserved-Lemo

Name: Artichoke And Ricotta Dumplings With Preserved-Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lemon, plus 1 tablespoon fresh lemon juice; 2 globe artichokes; 1 cup fresh ricotta cheese; 2 tablespoons freshly grated Parmesan cheese; 1 tablespoon all-purpose flour, plus more for dusting; Salt and freshly ground pepper; 1 large egg yolk; 1/2 small red bell pepper; 1/2 small yellow bell pepper; 1/4 cup plus 2 teaspoons extra-virgin olive oil; 2 tablespoons water; 1 tablespoon plus 1 teaspoon Champagne vinegar; 1/4 preserved lemon, flesh discarded, rind very thinly sliced (see Note); 2 tablespoons cold unsalted butter, cut into pieces; 2 tablespoons very finely chopped shallots; 2 tablespoons chopped pitted Nicoise olives; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon minced chives; 1 teaspoon chopped tarragon; Vegetable oil, for frying; 2 packed cups baby arugula

Servings: persons

1/2 lemon, plus 1 tablespoon fresh lemon juice
2 globe artichokes
1 cup fresh ricotta cheese
2 tablespoons freshly grated Parmesan cheese
1 tablespoon all-purpose flour, plus more for dusting
Salt and freshly ground pepper
1 large egg yolk
1/2 small red bell pepper
1/2 small yellow bell pepper
1/4 cup plus 2 teaspoons extra-virgin olive oil
2 tablespoons water
1 tablespoon plus 1 teaspoon Champagne vinegar
1/4 preserved lemon, flesh discarded, rind very thinly sliced (see Note)
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons very finely chopped shallots
2 tablespoons chopped pitted Nicoise olives
1 tablespoon chopped flat-leaf parsley
1 tablespoon minced chives
1 teaspoon chopped tarragon
Vegetable oil, for frying
2 packed cups baby arugula

1
Fill bowl with water and squeeze the lemon half into it. Working with 1 artichoke, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. Scrape out the furry choke. Rub the artichoke heart all over with the lemon half and drop in the bowl of water.
2
Bring a small saucepan of water to a boil. Add the artichoke hearts and simmer over moderately high heat until tender, about 12 minutes. Drain, cut into 1/4-inch dice.
3
Bring saucepan of salted water to a simmer. In a large bowl, mix the ricotta with the Parmesan and 1 tablespoon of the flour; season with salt and pepper. Stir in the egg yolk and the diced artichoke hearts. Using 2 large serving spoons, form the mixture into 12 oval-shaped dumplings. Add the dumplings to the simmering water and cook gently until they start to rise to the surface, about 1 minute. Refrigerate until very cold, about 1 hour.
4
Meanwhile, roast the pepper halves over a gas flame or under the broiler, skin side up, until nicely charred. Peel the peppers and cut them into 1/4-inch dice.
5
In a small saucepan, combine 1/4 cup of the olive oil with the lemon juice, water, 1 tablespoon of the vinegar and the preserved lemon rind and boil over moderately high heat until reduced by half, about 3 minutes. Remove from the heat and whisk in the butter, 1 piece at a time. Stir in the shallots, olives, parsley, chives, tarragon and roasted peppers and season with salt and pepper. Keep the sauce warm.
6
In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Lightly dust the dumplings with flour and fry. Cook over moderately high heat until they are golden brown, about 4 1/2 minutes.
7
In a medium bowl, combine the remaining 2 teaspoons of olive oil and 1 teaspoon of vinegar and season with salt and pepper. Add the arugula and toss. Spoon the lemon sauce into 4 shallow bowls. Arrange 3 dumplings in each bowl, mound the arugula alongside and serve.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 lemon, plus 1 tablespoon fresh lemon juice, 2 globe artichokes, 1 cup fresh ricotta cheese, 2 tablespoons freshly grated Parmesan cheese, and more.

Yes, Artichoke And Ricotta Dumplings With Preserved-Lemon Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke And Ricotta Dumplings With Preserved-Lemon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions