Braised Artichokes With Ricotta And Spinach Stuffing

Recipe Ingredients

2		Artichokes
1/2		Lemon - plus
2		Lemons - juiced
2 tablespoons	30ml	Olive oil
2 cups	474ml	Vegetable broth or water
2		Garlic cloves - plus
5		Garlic cloves - sliced, divided
4 sections		Parsley - chopped, plus
2 tablespoons	30ml	Chopped parsley
2		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
15 oz	426g	Ricotta cheese
1/2 cup	118ml	Sun-dried tomatoes in oil - chopped
2 cups	80g / 2.8oz	Fresh spinach leaves - chopped
1		Egg
8 oz	227g	Grated Pecorino Romano
1/2 cup	73g / 2.6oz	Bread crumbs
2 tablespoons	30ml	Olive oil

Recipe Instructions

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 350 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 bread crumb mixture. Broil for 5 minutes until the cheese is warm and the crumbs are browned. Serve with lemon wedges.

This recipe yields 2 to 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B18) - from the TV FOOD NETWORK

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