|
| |
|
|
- Stuffed Artichokes
- (Carciofi Ripeni)
-
|
Ingredients:
1/3 cup fresh lemon juice
6 large artichokes
1 cup plus 2 tablespoons walnuts, toasted
One 16-ounce container whole-milk ricotta cheese
1/2 cup extra virgin olive oil, divided
1 garlic clove, chopped
1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/4 cup coarsely chopped fresh Italian parsley
3/4 cup water
1/2 cup dry white wine-
- Directions:
-
- Fill large bowl with cold water; add lemon
juice.
-
- Cut off stem and top 2 inches from 1 artichoke.
-
- Using
scissors, cut off pointy ends of outer artichoke leaves.
-
- Using
a melon baller, scoop out fuzzy choke from center of artichoke,
forming opening.
-
- Place artichoke in lemon water. Repeat with
remaining artichokes.
-
- Bring large pot of salted water to boil.
-
- Add
artichokes and cook until artichoke hearts are tender when
pierced with metal skewer, about 15 minutes.
-
- Drain. Cool to
room temperature.
-
- Coarsely chop walnuts in processor.
-
- Transfer
2 tablespoons chopped walnuts to small bowl and reserve.
-
- Add
ricotta cheese, 1/4 cup olive oil, garlic, salt, white pepper
and nutmeg to walnuts in processor; process until well
blended.
-
- Transfer ricotta mixture to bowl.
-
- Stir in parsley.
-
- Season to taste with additional salt and white pepper.
-
- Using teaspoon and fingertips as aids, spoon
ricotta mixture into center of each artichoke, then spoon some
mixture between artichoke leaves.
-
- Pour remaining 1/4 cup olive
oil into 13 x 9 x 2 inch glass or ceramic baking dish.
-
- Arrange
stuffed artichokes in dish. (Can be prepared 6 hours ahead.
Cover and refrigerate.)
-
- Preheat oven to 375° F.
-
- Pour 3/4 cup water
and wine into bottom of dish with artichokes.
-
- Cover dish with
foil and bake until artichokes are very tender and stuffing is
slightly firm, about 40 minutes.
-
- Uncover and sprinkle reserved
2 tablespoons chopped walnuts over artichokes.
-
- Bake uncovered
10 minutes longer. Let stand 10 minutes and serve. Makes 6 servings.
-
- Note: Be sure to choose large, deep
green artichokes that are heavy for their size and with firm
leaves that are fairly tightly closed. Avoid artichokes with
split or ragged leaves.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
