BAKED ARTICHOKES WITH OLIVES AND RICOTTA CHEESE
Provided by Geoffrey Zakarian
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
- Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
- Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
- In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
- Top the baked artichoke with the fried artichoke slices and tarragon serve.
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Ifeomachukwuo loveth
[email protected]I will definitely be making this recipe again soon!
jackline wanjiku
[email protected]Overall, I thought this recipe was just okay.
Muskan Falak
[email protected]The artichokes were a bit too salty for my taste.
Edward Landvik
[email protected]I'm not sure I would make this recipe again.
Sohan Singh
[email protected]This recipe is a bit time-consuming, but it's worth it.
HR dogar
[email protected]I love the way the artichokes and olives complement each other in this dish.
Merle Joseph
[email protected]This recipe is a great way to get your kids to eat artichokes.
Keith G
[email protected]I've made this recipe several times and it always turns out great.
SahilYusufi
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved it.
Jousha Hurst
[email protected]This recipe is a great way to use up leftover artichokes.
Sadha Bugti
[email protected]The artichokes were a bit bland, but the filling helped to add some flavor.
Daniel Dutt
[email protected]I'm not a huge fan of artichokes, but I thought this recipe was pretty good.
Erin Keeney
[email protected]I love artichokes, and this recipe is one of my favorites. The combination of olives and ricotta cheese is perfect.
Siddiq Baloch
[email protected]This recipe is a keeper! I will definitely be making it again.
Innocent Mulemena
[email protected]I followed the recipe exactly, but my artichokes didn't turn out as tender as I would have liked.
Usman Warriach
[email protected]The artichokes were a bit tough, but the filling was tasty.
Yayra Voegborlo
[email protected]I've never cooked artichokes before, but this recipe made it so easy. They turned out perfect!
Protas Proteous
[email protected]I made this recipe for a party and it was a huge success! Everyone raved about how delicious it was.
Endalk Ab GR
[email protected]This dish was a hit with my family! Even my picky eater loved it.
Ukadike Clinton
[email protected]Absolutely delicious! The artichokes were tender and flavorful, and the filling was creamy and cheesy. I loved the combination of olives and ricotta cheese.