Braised Artichokes With Ricotta And Spinach Stuffing

Directions

1. Wash artichokes under cool water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals which are small and tough. Cut off the top inch of the artichoke then cut in half, top to bottom. Rub with half a lemon to preserve the green color.
2. Put the oil, broth, garlic, lemon and herbs in a casserole pan. Place the artichoke halves in the liquid face down. Season with salt and pepper. Cover and bake in a preheated 350 degree oven for 30 min till tender.
3. In a mixing bowl, combine ricotta, sun-dry tomatoes, 3 cloves of sliced garlic and spinach. Stir in the egg and about 6 ounces of cheese; season with salt and pepper.
4. In a separate bowl, combine bread crumbs, oil, remaining slices of garlic, remaining cheese and parsley; season with salt and pepper.
5. Remove the artichokes from the pan and carefully scoop out the chokes. Fill the cavity of artichoke with the cheese mix and place on a baking pan. Sprinkle the tops with the bread crumb mix. Broil for 5 min till the cheese is hot and the crumbs are browned. Serve with lemon wedges.
6. This recipe yields 2 to 4 servings.