Artichokes Stuffed with Ricotta
- 6 globe artichokes
- 2 lemons
- 2 cloves garlic, peeled and thinly sliced
- 2 tablespoons extra virgin olive oil
- 200ml white wine
Ingredients Ricotta Stuffing
- 200g ricotta
- 25g toasted pine nuts
- 1 teaspoon sea salt
- 2 tablespoons mint, finely chopped
- zest of 2 lemons, juice of 1 lemon
- 50g finely grated parmesan
Remove the outer leaves from each artichoke. Trim and peel the stem.
Cut the top third off the flower head and using a teaspoon scoop out the choke.
As each artichoke is prepared, put it into a bowl of water with the squeezed lemons (this prevents discolouration).
Heat a saucepan which has a lid and will be large enough to hold all the artichokes.
Add the oil and garlic, cooking gently until the garlic starts to colour.
Add the artichokes, flower head down, pour in the wine, cover and cook on the lowest heat for 15-20 minutes.
Use a paring knife or skewer to test the base of each artichoke for tenderness. Remove from the saucepan, cool slightly then cut in half.
Combine all the ingredients for the stuffing in a small bowl and season to taste.
Fill each artichoke half with the ricotta mixture and serve at room temperature.