Grilled Artichoke Sub Recipe

Name: Grilled Artichoke Sub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic; 1 teaspoon olive oil; Kosher salt and freshly ground black pepper; 1 to 1 1/2 cups whole milk ricotta cheese; 1 to 2 tablespoons chopped fresh basil; 2 tablespoons grated romano; Zest of 1 lemon; Three 10-ounce jars oil-packed artichoke hearts, drained; 1 large French baguette; 4 to 6 vibrant leafs of red leaf lettuce; 1 cup pine nuts, toasted with salt and a pinch of red pepper flakes

Servings: persons

1 head garlic
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups whole milk ricotta cheese
1 to 2 tablespoons chopped fresh basil
2 tablespoons grated romano
Zest of 1 lemon
Three 10-ounce jars oil-packed artichoke hearts, drained
1 large French baguette
4 to 6 vibrant leafs of red leaf lettuce
1 cup pine nuts, toasted with salt and a pinch of red pepper flakes

1
Preheat the oven to 350 degrees F.
2
Lop off stem end of the head of garlic.
3
Pour the olive oil over the exposed cloves, sprinkle with salt and pepper and wrap loosely in foil.
4
Bake until soft and slightly caramelized, about 20 minutes.
5
Let cool, squeeze out the garlic cloves and set aside.
6
Once cool, using your knife, chop into a paste.
7
Mix together the roasted garlic, ricotta, basil, romano and lemon zest.
8
Season with salt and pepper.
9
Heat a grill pan over medium-high heat.
10
Gently add the artichokes to the grill pan and grill until properly charred, 4 to 5 minutes a side, then set aside.
11
Meanwhile, lightly toast the baguette, about 5 minutes.
12
For the sandwich build: Split the toasted baguette in half and schmear each half with the ricotta spread.
13
Then pile on the grilled artichokes.
14
Next, add the toasted pine nuts and finally the red leaf lettuce.
15
Cut to serve your family and friends and enjoy with a side of Tony Bennett perhaps.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 head garlic, 1 teaspoon olive oil, Kosher salt and freshly ground black pepper, 1 to 1 1/2 cups whole milk ricotta cheese, and more.

Yes, Grilled Artichoke Sub 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.

Grilled Artichoke Sub

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