Braised Artichokes With Ricotta And Spinach Stuffin

Name: Braised Artichokes With Ricotta And Spinach Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whl artichokes; 1/2 x lemon plus; 2 x lemons juiced; 2 Tbsp. extra virgin olive oil; 2 c. vegetable broth or possibly water; 2 x garlic cloves plus; 5 x garlic cloves sliced, divided; 4 sprg parsley minced, plus; 2 Tbsp. minced parsley; 2 x bay leaves Salt to taste Freshly-grnd black pepper to taste; 15 ounce ricotta cheese; 1/2 c. sun-dry tomatoes in oil minced; 2 c. fresh spinach leaves minced; 1 x egg; 8 ounce grated Pecorino Romano; 1/2 c. bread crumbs; 2 Tbsp. extra virgin olive oil

Servings: persons

2 whl artichokes
1/2 x lemon plus
2 x lemons juiced
2 Tbsp. extra virgin olive oil
2 c. vegetable broth or possibly water
2 x garlic cloves plus
5 x garlic cloves sliced, divided
4 sprg parsley minced, plus
2 Tbsp. minced parsley
2 x bay leaves Salt to taste Freshly-grnd black pepper to taste
15 ounce ricotta cheese
1/2 c. sun-dry tomatoes in oil minced
2 c. fresh spinach leaves minced
1 x egg
8 ounce grated Pecorino Romano
1/2 c. bread crumbs
2 Tbsp. extra virgin olive oil

1
Wash artichokes under cool water.
2
Using a stainless steel knife, trim the outer part of the stems.
3
Pull off the lower petals which 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 oven for 30 min till tender.
10
In a mixing bowl, combine ricotta, sun-dry 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 mix and place on a baking pan.
15
Sprinkle the tops with the bread crumb mix.
16
Broil for 5 min till the cheese is hot and the crumbs are browned.
17
Serve with lemon wedges.
18
This recipe yields 2 to 4 servings.

727

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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 whl artichokes, 1/2 x lemon plus, 2 x lemons juiced, 2 Tbsp. extra virgin olive oil, and more.

Yes, Braised Artichokes With Ricotta And Spinach Stuffing Recipe 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 Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions