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Artichokes stuffed with Ricotta is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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12 small artichokes
Juice of 1 lemon
7 ounces ricotta
2 ounces prosciutto
5 basil leaves
1 ounce fresh bread crumbs
1 large egg
Salt and pepper
1/4 cup extra virgin olive oil
1/2 cup dry white wine
1/2 cup water
Preheat the oven to 375 degrees. Clean the artichokes, removing the outer and center tough leaves. Put into a bowl with cool water and lemon juice. Process the ricotta, prosciutto, basil and bread crumbs in a food processor. Add the egg to the mixture and combine well. Season with salt and pepper. Stuff the artichokes with equal amounts of the filling. Arrange the stuffed artichokes snugly together in an ovenproof casserole dish. Pour the oil, wine, and water into the dish. Cover the dish with parchment paper and close with a lid. Cook in the oven for 30 minutes. Serves 6.
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