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Ingredientes
- 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
Direcciones
- Wash artichokes under cool water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals which are small and tough. Cut off the top inch of the artichoke then cut in half, top to bottom. Rub with half a lemon to preserve the green color.
- Put the oil, broth, garlic, lemon and herbs in a casserole pan. Place the artichoke halves in the liquid face down. Season with salt and pepper. Cover and bake in a preheated 350 degree oven for 30 min till tender.
- In a mixing bowl, combine ricotta, sun-dry tomatoes, 3 cloves of sliced garlic and spinach. Stir in the egg and about 6 ounces of cheese; season with salt and pepper.
- In a separate bowl, combine bread crumbs, oil, remaining slices of garlic, remaining cheese and parsley; season with salt and pepper.
- Remove the artichokes from the pan and carefully scoop out the chokes. Fill the cavity of artichoke with the cheese mix and place on a baking pan. Sprinkle the tops with the bread crumb mix. Broil for 5 min till the cheese is hot and the crumbs are browned. Serve with lemon wedges.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 239 | 59% |
| Total Fat 26.79g | 33% |
| Saturated Fat 9.46g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 863mg | 36% |
| Potassium 596mg | 17% |
| Total Carbs 26.13g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.69g | 4% |
| Protein 17.63g | 28% |
