ROASTED ARTICHOKES WITH RICOTTA AND PEAS
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
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.
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Tilak Saru
[email protected]This was my first time making roasted artichokes and they turned out great! The recipe was easy to follow and the artichokes were delicious. I will definitely be making this again.
Paul yates
[email protected]I'm not a big fan of artichokes, but I thought this recipe was pretty good. The artichokes were tender and the ricotta and pea filling was creamy and flavorful. I would definitely make this again.
Likhon Rana
[email protected]This recipe is a keeper! The artichokes were perfectly roasted and the ricotta and pea filling was creamy and flavorful. I served this dish with a side of roasted potatoes and it was a hit with my family.
Shittu Bashiru
[email protected]I thought this recipe was just okay. The artichokes were a bit tough and the ricotta and pea filling was bland. I think I would have liked it better if the artichokes had been roasted for a shorter amount of time.
Shenqueng Musiq
[email protected]This recipe was easy to follow and the artichokes turned out great! I loved the combination of flavors from the artichokes, ricotta, and peas. I will definitely be making this again.
Harvey O
[email protected]I've made this recipe several times, and it's always a hit! The artichokes are always perfectly roasted, and the ricotta and pea filling is creamy and delicious. I love serving this dish with a side of grilled chicken or roasted vegetables.
Developer jewel
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning. The artichokes were also a bit tough. I might try this recipe again, but I would make some changes to it.
Florence Athieno
[email protected]I made this recipe for my family, and they all loved it! The artichokes were perfectly roasted, and the ricotta and pea filling was creamy and flavorful. We especially liked the addition of the herbs, which gave the dish a nice rustic flavor.
Cassandra Gulley
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's definitely worth the effort. The artichokes are so tender and flavorful, and the ricotta and pea filling is simply divine. I highly recommend this recipe!
Ahtshamaliwattoo Wattoo
[email protected]I'm not usually a fan of artichokes, but this recipe changed my mind! The artichokes were roasted to perfection, and the ricotta and pea filling was creamy and delicious. I especially liked the addition of the lemon zest, which really brightened up t
Krissbell Ariel Altamirano Arguello
[email protected]These roasted artichokes were a hit at my last dinner party! I used fresh artichokes from my garden, and they were so tender and flavorful. The ricotta and pea filling was a perfect complement, and the whole dish was just divine. I'll definitely be m