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Braised Artichokes with Ricotta and Spinach

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 2-4


2 whole artichokes

1/2 lemon

2 lemons, juiced

2 Tablespoons Extra Virgin Olive Oil

2 cups vegetable broth or water

2 garlic cloves

5 garlic cloves, sliced, divided

4 springs parsley, chopped, plus 2 Tablespoons shopped 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 Romano

1/2 cup breadcrumbs

2 Tablespoons Extra Virgin Olive Oil

Adapted From:

Artichokes can seem like a daunting project and send you running to the pantry for canned, but give this recipe a whirl.

Wash artichokes under cold water.  Using a stainless steel knife, trim the outer part of the stems.  Pull off the lower petals that 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 350F degree oven for 30 minutes until tender.

In a mixing bowl, combine ricotta, sun-dried 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 mixture and place on a baking pan. Sprinkle the tops with the crumbs and brown. Serve with lemon wedges.