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1
Special equipment: a mandolin slicer, optional; a deep fryer, optional
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2
In a shallow Dutch oven or braising pan, heat the olive oil over medium heat.
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3
Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes.
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4
Add the olives, white wine and capers and cook about 2 minutes.
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5
Halve 6 of the cleaned artichokes and place them in the braising liquid.
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6
Add the tomatoes and their liquid and season with salt and pepper.
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7
Be sure to taste, as the olives and capers can make the sauce very salty.
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8
Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
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9
Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino.
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10
Bake in the oven covered for 20 minutes.
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11
Uncover and bake until golden brown, about 25 minutes.
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12
In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand.
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13
Pat the slices dry with paper towels.
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14
Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
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15
Top the baked artichoke with the fried artichoke slices and tarragon serve.
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16
Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.
