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1
To make preserved lemon: Mix sugar and salt.
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2
Macerate rind in sugar/salt mix for 24 hrs.
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3
Make simple syrup by combining water and sugar in saucepan.
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4
Cook over low heat till sugar dissolves, then bring to a boil and boil for about a minute.
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5
Rinse rind and poach in simple syrup until tender.
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6
Remove to a plate and let cold.
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7
Reserve for later use.
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8
To prepare artichokes: Clean artichokes by holding them with stems facing you and leaves pointed outward.
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9
Begin removing outer leaves by pulling them back toward you while pressing down with your thumb on the very base of the leaf.
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10
They should snap off, leaving the meaty end intact.
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11
Continue to do this till you reach the very pale and tender interior.
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12
Cut remaining tops off to about 1/2 inch from base.
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13
With metal spoon, scoop out 'hair' and prickly purple leaves till top of heart is visible and clean.
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14
Trim off any dark green, tough fibers around outside of artichoke.
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15
Trim stems of outer tough layer but leave as much of stem intact as possible.
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16
Cut in half.
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17
Place artichokes in water with wine, extra virgin olive oil and lemon halves.
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18
(Let artichokes soak in mix for a few min or possibly at most overnight.)
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19
Make an herb sachet with the thyme, bay leaves, garlic and peppercorns wrapped in cheesecloth.
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20
In a 2-qt Dutch oven, sweat onions, carrot and sachet in extra virgin olive oil for about 3 min.
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21
Add in artichokes and saute/fry about 3 more min.
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22
Throw away lemons from artichoke soaking water and add in liquid to pan to cover artichokes completely.
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23
(Add in more water to cover if necessary.)
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24
Cover top of liquid with a circle of parchment paper, and on medium heat simmer until tender, about 1 1/2 hrs.
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25
To prepare ricotta torte: Preheat oven to 300 degrees.
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26
Combine all ricotta torte ingredients, mixing till well blended.
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27
Divide mix among 4 disposable,
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28
(4-oz) foil c. and cook in oven in a water bath for 25 min.
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29
To serve: Divide artichoke halves among 4 rimmed soup bowls.
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30
Put some of the hot cooking liquid and all of the carrots and onion in a smaller pan and add in tomato, basil and preserved lemon to hot to same temperature.
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31
Divide mix among the 4 bowls, spooning it around artichoke halves.
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32
Turn ricotta tortes out of foil c. and place on the top of or possibly to the side of artichoke halves
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33
(whichever you prefer).
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34
Serve hot.
