Artichokes Stuffed With Ricotta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED ARTICHOKES WITH RICOTTA AND SPINACH STUFFING



Braised Artichokes with Ricotta and Spinach Stuffing image

Provided by Tyler Florence

Categories     side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 14

2 whole artichokes
1/2 lemon, plus 2 lemons, juiced
2 tablespoons olive oil
2 cups vegetable broth or water
2 garlic cloves, plus 5 garlic cloves, sliced, divided
4 sprigs parsley, chopped, plus 2 tablespoons chopped 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 Pecorino Romano
1/2 cup bread crumbs

Steps:

  • 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 F 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.

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

Steps:

  • Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
  • Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
  • Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
  • Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
  • Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

More about "artichokes stuffed with ricotta recipes"

ITALIAN STUFFED ARTICHOKES - GLOBALLY FLAVORED
Jun 2, 2022 Cut off the bottom stem of the artichoke so that it is flat. Peel off the hard outer leaves, about 2 layers. Cut 1 ½ inches from the top of the artichoke …
From globallyflavored.com
  • Mix the ricotta, breadcrumbs, garlic, parsley, salt, pepper and a small squeeze of lemon juice. Set aside.
  • Cut off the bottom stem of the artichoke so that it is flat. Peel off the hard outer leaves, about 2 layers. Cut 1 ½ inches from the top of the artichoke and slice in half vertically, and immediately squeeze some lemon juice on the exposed part to prevent browning. Then, use kitchen shears to cut horizontally above the fuzzy part. Pull out the inner portion of the artichoke with pointed tips.
  • Using a spoon, insert it just below where the fuzzy choke part begins and force it back into the artichoke. Keep doing this until you have created a horizontal line across the artichoke. Then gripping your spoon round side up with your thumb and index finger, scrape out the fuzzy part starting with the furthest part away until all of the choke has been removed.


ARTICHOKE AND RICOTTA STUFFED SHELLS - MEZZETTA
To a medium mixing bowl, add the ricotta, 1 cup shredded mozzarella, Artisan Ingredients® Basil Pesto, chopped Mezzetta® Marinated Artichoke Hearts, egg, grated parmesan and salt and …
From mezzetta.com


RICOTTA- AND WALNUT-STUFFED ARTICHOKES RECIPE - BON …
Mar 31, 2004 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.
From bonappetit.com


RICOTTA STUFFED ARTICHOKES | RECIPES OF ITALY
An authentic Italian recipe from our kitchen to yours. Buon Appetito! Ingredients - 4 medium whole artichokes - 8 ounces fresh ricotta cheese - 1/2 cup grated Parmigiano Reggiano cheese, divided - 2 packed tablespoons minced fresh …
From recipesofitaly.com


WHIPPED RICOTTA AVOCADO CROSTINI - KALEJUNKIE
Add the avocado, ricotta cheese, sea salt, lemon juice, and garlic to a food processor and process for about three minutes, or until the whipped ricotta is perfectly smooth and creamy. Taste and …
From kalejunkie.com


10 BEST RICOTTA STUFFED ARTICHOKES RECIPES - YUMMLY
The Best Ricotta Stuffed Artichokes Recipes on Yummly | White Pizza With Artichokes, Rosemary And Olives, Mediterranean Scramble, Spinach And Artichoke Stuffed Shells
From yummly.com


21 CHRISTMAS PASTA RECIPES SO DELICIOUS YOU WON’T BELIEVE HOW …
1 day ago Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken.Yum! ... Get the Recipe: Ricotta …
From laurenslatest.com


10 BEST RICOTTA STUFFED ARTICHOKES RECIPES - YUMMLY
The Best Ricotta Stuffed Artichokes Recipes on Yummly | Mediterranean Scramble, White Pizza With Artichokes, Rosemary And Olives, Spinach And Artichoke Stuffed Shells
From yummly.com


PERFECT APPETIZER - RICOTTA STUFFED ARTICHOKES - TML
In a small bowl combine 1 cup of ricotta, a half cup of grated Parmesan or Pecorino cheese, 1 tablespoon each of fresh snipped basil and parsley, 1 egg, 1 small, grated garlic clove, zest of …
From themediterraneanlifestyle.com


OLD FASHIONED ITALIAN STUFFED ARTICHOKES – RECIPE | THIS …
Sep 30, 2018 This simple but utterly delicious Italian stuffed artichokes is classics that just can’t go wrong. Imagine, soft buttery petals paired with crunchy cheese, herbs and breadcrumb mix all with light and flavorful garlic taste. …
From this-is-italy.com


RICOTTA-STUFFED ARTICHOKES - DINNER RECIPE
Add ricotta, 1 tbsp (15 ml) olive oil, garlic and nutmeg to chopped pine nuts in food processor. Pulse until well combined. Transfer ricotta mixture to a bowl and stir in parsley, basil and thyme.
From bcliquorstores.com


RICOTTA STUFFED ARTICHOKES WITH LEMON HERB OIL
Jun 16, 2009 I used 2 very large artichokes for this recipe. Preheat your oven to 375 degrees, in a bowl combine about a 1 cup of ricotta, a hand full of Parmesan or grated romano cheese, …
From prouditaliancook.com


ARTICHOKE-STUFFED SHELLS WITH LEMON RICOTTA BéCHAMEL
June 24, 2015 - A simple and delicious recipe for artichoke-stuffed shells with lemon ricotta béchamel, a tangy baked pasta dish from Husbands that Cook. 24 Jun ... Artichoke-Stuffed …
From husbandsthatcook.com


STUFFED ARTICHOKES RECIPE - FOOD NETWORK
Preheat the oven to 350 degrees. Blend the ricotta, egg, Parmesan and season to taste with salt and pepper. Blend in the ham. Stuff the artichokes and set them in a baking pan.
From foodnetwork.com


ARTICHOKES STUFFED WITH RICOTTA RECIPES
Steps: Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F. Mix together the spinach, artichokes, ricotta, 4 ounces …
From tfrecipes.com


RECIPE: ARTICHOKES STUFFED WITH RICOTTA (ITALIAN)
Stir together the ricotta, garlic, egg, 6 tablespoons of the cheese, 2 tablespoons of the pine nuts and salt and pepper to taste. Preheat the oven to 350 degrees F. Use 3 tablespoons of the …
From recipelink.com


SPINACH ARTICHOKE STUFFED SHELLS – NUTRITIOUS DELICIOUSNESS
3 days ago This soup recipe was inspired by the incredible flavors of this Spinach Artichoke Chicken Casserole. Since both the casserole and this Spinach Artichoke Dip always get rave …
From nutritiousdeliciousness.com


ITALIAN STUFFED ARTICHOKES - THE MODERN NONNA
May 25, 2023 Baked Italian stuffed artichokes are an Italian staple. They make for the perfect appetizer as each leaf is individually removed and enjoyed. ... You won’t ever need another …
From themodernnonna.com


25 VALENTINE’S DAY APPETIZERS SO DELICIOUS, THEY’LL BEG FOR MORE
2 days ago A baked ricotta dip is the perfect appetizer for any occasion and it’s a great shareable appetizer for Valentine’s Day. The savory cheese dip will be a hit. Get The Recipe: …
From foodpluswords.com


BRAISED ARTICHOKES WITH RICOTTA AND SPINACH STUFFING RECIPE
15 ounces ricotta cheese; 1/2 cup sun-dried tomatoes in oil, chopped; 2 cups fresh spinach leaves, chopped; 1 egg; 8 ounces grated Pecorino Romano; 1/2 cup bread crumbs; Directions. …
From chefsresource.com


33 RICH RICOTTA CHEESE RECIPES - MSN
The ricotta in this recipe keeps things at least somewhat traditional and makes the layered pasta dish feel more substantial. Instead of using a red marinara sauce, this recipe calls for a white ...
From msn.com


SCAMORZA & RICOTTA STUFFED ARTICHOKES (VIDEO RECIPE)
Add artichokes, then bring to a simmer and steam until tender, about 25 minutes. Remove and let cool until able to handle. In a blender combine the vinegar, mustard, honey, shallot and garlic.
From bonafurtuna.com


50+ SAVORY HOLIDAY KETO DINNER RECIPES YOU NEED TO TRY
4 days ago Keto Holiday Spinach Artichoke Dip. Keto Holiday Spinach Artichoke Dip is a creamy, cheesy, and comforting dip that is perfect for any holiday celebration. Packed with …
From chefsbliss.com


STUFFED ARTICHOKES WITH RICOTTA CHEESE | COOKING ITALIANS
Nov 10, 2023 This recipe is perfect for showcasing the natural beauty and flavor of artichokes while adding the indulgence of ricotta cheese. Whether served as an appetizer, side dish, or …
From cookingitalians.com


Related Search