Recipes
Artichokes stuffed with ricotta and mint
A wonderful aroma and a creamy consistency for a healthy dish perfect for all occasions: artichokes stuffed with ricotta and mint.
Artichokes stuffed with ricotta and mint are a versatile dish , because they can be offered both as an appetizer and as a vegetarian second course or side dish. Perfect to be enjoyed with good fresh bread or bruschetta, these artichokes conquer the palate with their soft consistency and that mint scent that enhances their characteristic taste.
The ricotta, soft and enveloping, brings everything together and will make the filling a real pleasure ! A natural and seasonal dish in winter, perfect to offer on any occasion.
Preparation
How to prepare the recipe for stuffed artichokes with mint and ricotta
Clean the artichokes , removing the tips, the outer leaves, the hardest part of the stem (which will be excellent for flavoring a vegetable broth, if properly decorticated), and the internal beard.
Squeeze the lemon juice and add it to a bowl full of cold water, where you will immerse the freshly cleaned artichokes, so as not to let them oxidize.
In a separate bowl, mix the fresh ricotta together with the grated stale bread , parmesan , very little salt and a sprinkling of pepper . Chop with a knife or break up a few mint leaves with your hands and add them to the mixture.
Open the artichokes well and, using a teaspoon, fill them with the mixture of ricotta, bread and herbs.
Brown a little oil and the peeled and pressed garlic cloves in a pan, then arrange the stuffed artichokes standing up. Add an inch of water and cover with a lid, leaving to cook over medium heat for approximately twenty minutes , or in any case until the artichokes are nice and soft. Before serving, season them with a nice drizzle of raw oil.
Pan-fried stuffed artichokes are delicious with their crunchy and soft texture at the same time. If you liked the recipe and love the combination of artichokes and mint then we recommend you also try a recipe that contains all the flavors of Roman cuisine: artichokes , parmesan and mint .
Conservation
Stuffed artichokes can be kept for a maximum of a couple of days in the refrigerator, closed in an airtight container.
Read also
Baked, in a pan, with meat or without: here's how to make stuffed artichokes!
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