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MARIO BATALI Artichokes with Ricotta Salata

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These artichokes make the perfect appetizer for dinner!

2 cups olive oil
1 cup dry white wine
1 lemon (juiced)
2 pounds baby artichokes (about 16)
1 medium white onion (peeled, cut into 1/4-inch dice)
5 cloves garlic (peeled and smashed)
1 bay leaf
flaky sea salt
red pepper flakes
tiny fresh mint leaves (to garnish)
red onion (peeled, thinly sliced)
1/4 cup Ricotta Salata cheese (shaved for garnish)
Kosher salt and freshly ground black pepper (to taste)

Pull off the outer tough leaves from each artichoke, then cut off the top 1/2-inch of the remaining leaves. Trim the bottom of the artichoke stem, then cut off the top outer layer of the stem with a pairing knife. Transfer the artichokes to the lemon juice mixture when finished to prevent oxidation.
In a medium saucepan, add the olive oil, wine, lemon juice, baby artichokes, basil, onion, garlic and bay leaf and heat over medium-high heat. Cook until artichokes are tender, about 15-20 minutes (test with the tip of a pairing knife or a toothpick).
Remove the artichokes and garnish with flaky salt, red pepper flakes, mint, onion and shaved Ricotta Salata.
Tip: The artichokes can be refrigerated for up to 3 days, be sure to bring to room temperature before serving. Cool the olive oil and use in salad dressings.

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