|
| |
|
|
- Carciofi Ripeni
- (Stuffed
Artichokes)
|
Ingredients:
1/3 cup fresh lemon juice
6 large artichokes
1 cup plus 2 tablespoons walnuts, toasted
1 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
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 13x9x2 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.
-
- Market tip: 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. Makes 6 servings.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian & 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:
- OreganoFromItaly
|
-
|
