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Ricotta Stuffed Artichokes

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Category: Vegetables
Servings: 4 - 8
Total time: 1 hr 30 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 4 medium whole artichokes

- 8 ounces fresh ricotta cheese

- 1/2 cup grated Parmigiano Reggiano cheese, divided

- 2 packed tablespoons minced fresh parsley

- 3 cloves garlic, peeled

- 1/4 teaspoon lemon zest

- Juice of 1/2 of a lemon

- 1/3 cup bread crumbs

- 2 tablespoons extra virgin olive oil

- Salt and pepper


1.  Preheat your oven to 400 degrees. Fill a pot with water and add the lemon juice. Bring the water to a rolling boil and then lower the heat to medium.

2.  While waiting for the water in the pot to come to a boil, clean and prep the artichokes by first rinsing them and then cutting off the pointed top of each of the artichokes. Then remove the bottom 2 to 3 rows of tough outer leaves from the artichokes. Using kitchen shears, cut the tips off any whole leaves that remain.

3.  Cut the stem off of the bottom of the artichokes to make a flat surface in order to set the artichokes upright in your baking dish. Next, hollow out the center of the artichokes with a spoon so that they look like bowls. Be sure to remove all of the fine hairs or "choke" at the center of each artichoke.




4.  When the water reaches a boil, add the prepared artichokes to the pot and lower the heat to medium-high. Boil the artichokes for about 8 - 10 minutes or until they have softened but maintain their shape.

5.  While the artichokes are boiling, in a mixing bowl, combine the ricotta cheese, parsley, lemon zest, 1/4 cup of the grated Parmigiano and a generous pinch of salt and pepper. Mix all of the ingredients well so that they are combined.

6.  In an oven safe baking dish, add the olive oil and 2 tablespoons of water. Cut the garlic cloves into halves or quarters and add them to the dish.

7.  Once the artichokes have finished boiling, remove them from the pot, draining off any excess water, and set them on a plate.

8.  Place the bread crumbs into a separate mixing bowl and add the remaining Parmigiano. Toss the ingredients to mix them thoroughly.

9.  Just before stuffing the artichokes, drizzle each of them with a small amount of olive oil. Then proceed to spoon the ricotta mixture into each of the artichokes.

10.  After stuffing them, thoroughly coat the tops of the stuffed artichokes with the bread crumb and Parmigiano mixture.

11.  Then place each of the artichokes into the baking dish. Cover the dish with foil and place the dish on the center rack in the oven. Bake the artichokes covered for 15 - 20 minutes. Then remove the foil and finish baking the artichokes for another 10 - 15 minutes or until the bread crumb mixture turns a golden brown on top.

12.  Remove the artichokes from the oven and let them cool for about 5 minutes prior to serving.