Braised Artichokes with Ricotta and Spinach Stuffin

Name: Braised Artichokes with Ricotta and Spinach Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole artichokes; 1/2 lemon, plus 2 lemons, juiced; 2 tablespoons olive oil; 2 cups vegetable broth or water; 2 garlic cloves, plus 5 garlic cloves, sliced, divided; 4 sprigs parsley, chopped, plus 2 tablespoons chopped parsley; 2 bay leaves; Salt and pepper, to taste; 15 ounces ricotta cheese; 1/2 cup sun-dried tomatoes in oil, chopped; 2 cups fresh spinach leaves, chopped; 1 egg; 8 ounces grated Pecorino Romano; 1/2 cup bread crumbs; 2 tablespoons olive oil

Servings: persons

2 whole artichokes
1/2 lemon, plus 2 lemons, juiced
2 tablespoons olive oil
2 cups vegetable broth or water
2 garlic cloves, plus 5 garlic cloves, sliced, divided
4 sprigs parsley, chopped, plus 2 tablespoons chopped parsley
2 bay leaves
Salt and pepper, to taste
15 ounces ricotta cheese
1/2 cup sun-dried tomatoes in oil, chopped
2 cups fresh spinach leaves, chopped
1 egg
8 ounces grated Pecorino Romano
1/2 cup bread crumbs
2 tablespoons olive oil

1
Wash artichokes under cold water.
2
Using a stainless steel knife, trim the outer part of the stems.
3
Pull off the lower petals that are small and tough.
4
Cut off the top inch of the artichoke then cut in half, top to bottom.
5
Rub with half a lemon to preserve the green color.
6
Put the oil, broth, garlic, lemon and herbs in a casserole pan.
7
Place the artichoke halves in the liquid face down.
8
Season with salt and pepper.
9
Cover and bake in a preheated 350 degree F oven for 30 minutes until tender.
10
In a mixing bowl, combine ricotta, sun-dried tomatoes, 3 cloves of sliced garlic and spinach.
11
Stir in the egg and about 6 ounces of cheese; season with salt and pepper.
12
In a separate bowl, combine bread crumbs, oil, remaining slices of garlic, remaining cheese and parsley; season with salt and pepper.
13
Remove the artichokes from the pan and carefully scoop out the chokes.
14
Fill the cavity of artichoke with the cheese mixture and place on a baking pan.
15
Sprinkle the tops with the bread crumb mixture.
16
Broil for 5 minutes until the cheese is warm and the crumbs are browned.
17
Serve with lemon wedges.

449

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 2 whole artichokes, 1/2 lemon, plus 2 lemons, juiced, 2 tablespoons olive oil, 2 cups vegetable broth or water, and more.

Yes, Braised Artichokes with Ricotta and Spinach Stuffing 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!

Braised Artichokes with Ricotta and Spinach Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions