Provided by Geoffrey Zakarian
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
- Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
- Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
- In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
- Top the baked artichoke with the fried artichoke slices and tarragon serve.
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Usman Mughal
u-mughal91@gmail.comI'm going to try this recipe tonight. I'm sure it will be delicious!
MUHAMMAD SULIMAN
m_s61@hotmail.frI can't wait to make this recipe for my friends.
Batulu Bonina
bb68@hotmail.comThis is the best baked artichoke recipe I've ever tried.
Lindsey Nettles
ln18@gmail.comI would definitely make this recipe again. It's a keeper!
Arshad Hussain
hussain.arshad19@yahoo.comThis recipe is a bit pricey, but it's worth it for a special occasion.
Thanos Mourtz
mourtz.thanos98@gmail.comI'm allergic to ricotta cheese, so I used cottage cheese instead. It was a good substitute.
Greny Myrthil
m-greny31@yahoo.comI didn't have any olives, so I used sun-dried tomatoes instead. It was still delicious!
Onalenna Maswabi
onalenna.m17@hotmail.comThe artichokes were a bit tough. I think I cooked them for too long.
Dona Bou Nicolas
nicolasd@gmail.comThis recipe is a bit too bland for my taste. I would add more spices next time.
Mohammed Mohsen
m-mohsen@hotmail.comI'm not a big fan of artichokes, but I really enjoyed this dish.
Amirlan Tumurbaatar
a.tumurbaatar@yahoo.comI made this recipe for a party and everyone loved it. It's a great dish to share.
Miss Wish
w.m0@aol.comThis recipe is a great way to use up leftover artichokes.
Andrew Calzadilla
andrew54@gmail.comI love the way the artichokes look when they're baked. They're so pretty!
Obaapaadepa Papabiellen
papabiellen_obaapaadepa@hotmail.comThese artichokes are so good! I'll definitely be making them again.
adv nafesa
nafesa.adv@yahoo.comI've never made artichokes before, but this recipe made it easy. They turned out great!
rasek molla
molla.r96@hotmail.comThis recipe is a bit time-consuming, but it's worth it. The artichokes are so delicious!
Kee Yan Music
k-m@yahoo.comI love the combination of artichokes, olives, and ricotta cheese in this dish. The flavors go so well together.
Zihadi Moslim
moslim-z@yahoo.comThese baked artichokes are a great appetizer or side dish. They're easy to make and always a hit with guests.
Brian Neas
nbrian@yahoo.comI've made this recipe several times now and it's always a crowd-pleaser. The artichokes are so easy to prepare and the filling is delicious. I love that you can use different types of olives and cheeses to create different flavor combinations.
Shokti Roy
s-roy65@hotmail.frThis baked artichoke dish was a hit at our dinner party! The artichokes were tender and flavorful, and the filling was creamy and cheesy. Everyone loved them!