Braised Artichokes With Ricotta And Spinach Stuffing Recipes

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ROASTED ARTICHOKES WITH RICOTTA AND PEAS



Roasted Artichokes With Ricotta and Peas image

The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you're throwing a lot away - and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.

Provided by Melissa Clark

Categories     vegetables, appetizer, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 lemon, cut in half
4 medium artichokes, or 8 to 10 small or baby artichokes
2 tablespoons extra-virgin olive oil, more for garnish
1/2 teaspoon kosher salt, more to taste
1 cup fresh peas (from about 1 pound of peas in the pod) or frozen peas
2 cups fresh ricotta cheese
Finely grated zest from 1 lemon
1/4 cup torn mint or dill, or a combination
Flaky sea salt, to taste
Fresh lemon juice, to taste
Crostini, for serving (optional)

Steps:

  • Heat oven to 375 degrees.
  • Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
  • Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
  • Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
  • In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.

RICOTTA- AND WALNUT-STUFFED ARTICHOKES



Ricotta- and Walnut-Stuffed Artichokes image

Categories     Food Processor     Cheese     Nut     Vegetable     Side     Bake     Vegetarian     Ricotta     Walnut     Artichoke     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1/3 cup fresh lemon juice
6 large artichokes
1 cup plus 2 tablespoons walnuts, toasted
1 16-ounce container whole-milk ricotta cheese
1/2 cup extra-virgin olive oil, divided
1 garlic clove, chopped
1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/4 cup coarsely chopped fresh Italian parsley
3/4 cup water
1/2 cup dry white wine

Steps:

  • Fill large bowl with cold water; add lemon juice. Cut off stem and top 2 inches from 1 artichoke. Using scissors, cut off pointy ends of outer artichoke leaves. Using melon baller, scoop out fuzzy choke from center of artichoke, forming opening. Place artichoke in lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Add artichokes and cook until artichoke hearts are tender when pierced with metal skewer, about 15 minutes. Drain. Cool to room temperature.
  • Coarsely chop walnuts in processor. Transfer 2 tablespoons chopped walnuts to small bowl and reserve. 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. Season to taste with additional salt and white pepper. Using teaspoon and fingertips as aids, spoon ricotta mixture into center of each artichoke, then spoon some mixture between artichoke leaves. Pour remaining 1/4 cup olive oil into 13x9x2-inch glass or ceramic baking dish. Arrange stuffed artichokes in dish. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Pour 3/4 cup water and wine into bottom of dish with artichokes. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 40 minutes. Uncover and sprinkle reserved 2 tablespoons chopped walnuts over artichokes. Bake uncovered 10 minutes longer. Let stand 10 minutes and serve.

WHOLE STUFFED ARTICHOKES BRAISED IN WHITE WINE



Whole Stuffed Artichokes Braised in White Wine image

Categories     Cheese     Appetizer     Bake     Braise     Parmesan     Sausage     Artichoke     White Wine     Parsley     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 23

For stuffing artichokes
2 cups fine fresh bread crumbs from an Italian loaf (4 oz)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 1/2 tablespoons finely chopped garlic
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup minced sweet soppressata (dried Italian sausage; 1 1/4 oz)
1 teaspoon finely grated fresh lemon zest (optional)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 medium artichokes (8 to 9 oz each)
1 lemon, halved
4 thin slices provolone cheese
For cooking artichokes
1 1/2 cups water
1/2 cup dry white wine
1/4 cup olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a melon-ball cutter; a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid

Steps:

  • Make stuffing:
  • Preheat oven to 350°F.
  • Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.
  • Trim and stuff artichokes:
  • Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
  • Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
  • Trim remaining artichokes in same manner.
  • Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.
  • Cook artichokes:
  • Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
  • Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
  • If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
  • Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.

BRAISED ARTICHOKES



Braised Artichokes image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 0

Steps:

  • Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.

BRAISED ARTICHOKES WITH RICOTTA AND SPINACH STUFFING



Braised Artichokes With Ricotta And Spinach Stuffing image

Provided by Global Cookbook

Number Of Ingredients 17

2 whl artichokes
1/2 x lemon plus
2 x lemons juiced
2 Tbsp. extra virgin olive oil
2 c. vegetable broth or possibly water
2 x garlic cloves plus
5 x garlic cloves sliced, divided
4 sprg parsley minced, plus
2 Tbsp. minced parsley
2 x bay leaves Salt to taste Freshly-grnd black pepper to taste
15 ounce ricotta cheese
1/2 c. sun-dry tomatoes in oil minced
2 c. fresh spinach leaves minced
1 x egg
8 ounce grated Pecorino Romano
1/2 c. bread crumbs
2 Tbsp. extra virgin olive oil

Steps:

  • Wash artichokes under cool water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals which 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 oven for 30 min till tender. In a mixing bowl, combine ricotta, sun-dry 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 mix and place on a baking pan. Sprinkle the tops with the bread crumb mix. Broil for 5 min till the cheese is hot and the crumbs are browned. Serve with lemon wedges. This recipe yields 2 to 4 servings.

Nutrition Facts : ServingSize 335 g, Calories 405, Fat 26.79 g, TransFat 0.0 g, SaturatedFat 9.46 g, Cholesterol 90 g, Sodium 863 g, Carbohydrate 26.13 g, Fiber 4.1 g, Sugar 5.69 g, Protein 17.63 g

ARTICHOKE AND SPINACH STUFFED SHELLS



Artichoke and Spinach Stuffed Shells image

I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation.

Provided by Chef John

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

24 ounces spinach artichoke dip, at room temperature
1 cup ricotta cheese
1 egg
2 tablespoons fresh lemon juice
1 pinch crushed red pepper flakes, or to taste
salt and freshly ground pepper to taste
1 (16 ounce) package jumbo pasta shells
2 cups white sauce (such as bechamel)
1 cup shredded Gruyere cheese
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
  • Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
  • Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
  • Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
  • Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
  • Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

Nutrition Facts : Calories 660 calories, Carbohydrate 54 g, Cholesterol 100 mg, Fat 40.5 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 15.4 g, Sodium 1194 mg, Sugar 2.3 g

SAVORY SPINACH AND ARTICHOKE STUFFING - EMERIL LAGASSE



Savory Spinach and Artichoke Stuffing - Emeril Lagasse image

Make and share this Savory Spinach and Artichoke Stuffing - Emeril Lagasse recipe from Food.com.

Provided by Cristina Barry

Categories     Savory

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon emeril's italian spice essence or 1 tablespoon other italian seasoning
2 teaspoons emeril's italian spice essence or 2 teaspoons other italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
3 (8 1/2 ounce) cans quartered artichoke hearts, any tough outer leaves removed
2 large eggs
1 1/2 cups heavy cream
2 cups chicken stock
2 tablespoons lemon juice
12 -14 cups cubed stale French bread (1-inch, 1 loaf)
1 lb brie cheese, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated parmesan cheese
1/4 cup minced fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
  • Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  • Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  • Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Nutrition Facts : Calories 875.7, Fat 39.4, SaturatedFat 19.3, Cholesterol 142.4, Sodium 2306, Carbohydrate 99.1, Fiber 11.6, Sugar 4.2, Protein 34.2

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