Warning: Lots of pictures ahead!
Cheese and vegetables – my two most favorite foods.
This past Sunday my sister and I were helping cook dinner and we decided to experiment making stuffed artichokes. They tasted great, the only thing was, we should have left them to boil a little longer. They turned out a little on the tough side, but the filling turned out great!
Whole milk ricotta cheese (Authentic Italian ricotta cheese isn’t made with pasteurized milk. That would be your best option, unless you make it yourself.)
Aged parmesan cheese (grated)
Lemon juice (I used 1 lemon)
Start by cutting the top off the artichokes. Trim the top of the leaves. With a spoon, scoop out as much of the middle of the artichoke as you can (or at lease all of the prickly stuff). Add to a bowl filled with water along with lemon juice. Let artichokes sit in the water, top facing down. Bring a large pot of water to a boil. Add in the artichokes, and let cook until tender. Drain artichokes. Mix ricotta cheese and parmesan together, adding as much of each as you’d like. Stuff the middle of the artichoke, and in between the leaves. Place the stuffed artichokes on a baking sheet or other type of oven safe cookware, and place in the oven at 375 for and cook 20 minutes, or until cheese is fully melted and a little brown on top. Enjoy!
Rest of pictures from Sunday dinner: