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MARIO BATALI Artichokes with Ricotta Salata

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These artichokes make the perfect appetizer for dinner!

ingredients
ARTICHOKES WITH RICOTTA SALATA
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)

directions
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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