Artichoke Heart And Brin Damour Ravioli With Three Pepper Sauce Recipes

ARTICHOKE HEART AND BRIN D'AMOUR RAVIOLI WITH THREE-PEPPER SAUCE

Steps:

• Make the filling
• In a bowl stir together well the cheeses, the artichoke hearts, and pepper to taste and chill the filling for 1 hour, or until it is cold.
• Make the sauce:
• In a large heavy skillet cook the bell peppers in the oil over moderately low heat, stirring, until they are softened, stir in the garlic and the broth, and simmer the mixture for 15 minutes. Transfer about 2 tablespoons of the bell peppers with a slotted spoon to a bowl and reserve them for garnish. In a blender purée the remaining bell pepper mixture with salt and pepper to taste until it is smooth, transfer the sauce to a small saucepan, and keep it warm, covered, while preparing the ravioli.
• Cut out a heart from each won ton wrapper with a heart-shaped cutter (about 3 inches at the widest point). Put 1 heart on a lightly floured surface, mound 1 teaspoon of the filling on each lobe of the heart, and brush the edges with water. Put a second heart over the first, pressing down around the filling to force out the air, and seal the edges well. Make ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a kitchen towel, and let them dry slightly, turning them occasionally.
• Bring a large saucepan of boiling salted water to a gentle boil and in it cook the ravioli for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a kitchen towel to drain. Divide the sauce between 2 plates, arrange 3 ravioli on each plate, and garnish each serving with some of he reserved bell peppers.

ARTICHOKE RAVIOLI

Steps:

• Spray large skillet with cooking spray; heat over medium until hot. Add artichoke hearts, onion, garlic, nutmeg and wine.
• Cook over medium heat until the liquid is gone, about 5 minutes. Cool.
• Place about 1 tablespoon of artichoke mixture on a wonton wrapper; brush edges of the wrapper with water.
• Top with a second wrapper and press edges together to seal.
• Repeat with remaining wonton wrappers and artichoke mixture.
• Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
• Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.

GARLIC ANCHOVY ARTICHOKE HEARTS

Steps:

• Trim artichokes into hearts:
• Halve 1 lemon and add halves to a large bowl of cold water, squeezing to release juice.
• Cut off top inch of 1 artichoke with a serrated knife and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
• Cut remaining leaves flush with top of artichoke bottom with serrated knife. Trim dark green fibrous parts from base and side of artichoke with a paring knife.
• Trim end of stem to expose core, then peel side of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
• Remove 3 (3- by 1-inch) strips of zest from remaining lemon with a vegetable peeler and squeeze enough juice to measure 1 tablespoon. Bring water (1 cup), oil, zest, and lemon juice to a simmer in a 3- to 5-quart pot wide enough to fit artichoke hearts in 1 layer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cover artichokes with a round of parchment paper, then a lid, and simmer over medium-low heat until just tender when pierced with a knife, 20 to 30 minutes.
• Transfer artichokes to a dish and reserve braising liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner chokes (fuzzy center and any sharp leaves). Cut each half into 2 pieces.
• Assemble and bake artichokes:
• Preheat oven to 450°F with rack in upper third. Butter a 2 1/2 to 3-quart shallow baking dish.
• Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook anchovies and half of garlic, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 30 seconds. Add artichokes and gently stir until coated. Spoon mixture into baking dish and drizzle with 1/2 cup braising liquid and lemon juice.
• Heat remaining 2 tablespoons oil in same skillet over medium heat and cook remaining garlic, stirring, until pale golden, about 30 seconds. Stir in breadcrumbs and salt and pepper to taste and remove from heat. Stir in cheese and parsley. Sprinkle crumb mixture over top of artichokes and drizzle with a little more oil. Bake until topping is golden, 8 to 10 minutes.