Best 2 Baked Artichokes With Olives And Ricotta Cheese Recipes

Baked artichokes are a delicious and elegant dish that can be enjoyed as an appetizer or main course. They are a great source of dietary fiber, vitamins, and minerals, and they are also low in calories and fat. Stuffed with olives and ricotta cheese, these baked artichokes are a delightful treat. They are easy to make and perfect for any occasion. This article also provides recipes for artichoke dip, air fryer artichokes, and grilled artichoke hearts. Whether you are looking for a simple snack or a hearty meal, these artichoke recipes are sure to please.

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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

Ingredients

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.

"NO FUSS" EASY BAKED ARTICHOKES

This recipe comes from an Ocean Mist Farms card that my mom saved for years without trying before I discovered it. Enjoy as it is or scoop out the fuzzy choke center to use the baked artichoke as an edible bowl filled with stew or dip.

Provided by sofie-a-toast

Categories Artichoke

Time 1h5m

Yield 1 artichoke, 1-2 serving(s)

Number Of Ingredients 6

Ingredients

1 whole artichoke
2 garlic cloves, quartered
1/2 lemon, juice from
2 tablespoons olive oil
1/2 teaspoon sea salt
3 tablespoons broth

Steps:

Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
Spread artichoke petals open as far as possible without snapping.
Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
Remove from oven and remove wrapping.

Tips:

For the best flavor, use fresh artichokes. If you can't find fresh artichokes, you can use frozen artichoke hearts, but they will not be as flavorful.
To prepare the artichokes, cut off the top third of the artichoke and remove the choke (the fuzzy center). Cut the artichokes in half lengthwise and scoop out any remaining choke.
To make the filling, combine ricotta cheese, olives, Parmesan cheese, garlic, and herbs in a bowl. Season with salt and pepper to taste.
To stuff the artichokes, spoon the filling into the artichoke halves. Place the artichokes in a baking dish and drizzle with olive oil.
Bake the artichokes in a preheated oven at 400°F (200°C) for 30-35 minutes, or until the artichokes are tender and the filling is golden brown.
Serve the artichokes immediately with lemon wedges.

Conclusion:

Baked artichokes with olives and ricotta cheese are an easy and delicious appetizer or side dish. They are perfect for parties or potlucks, and they can be made ahead of time. The combination of artichokes, olives, ricotta cheese, and herbs is flavorful and satisfying. Whether you are serving them as an appetizer or a side dish, baked artichokes with olives and ricotta cheese are sure to be a hit.