Ingredients
- 2 whl artichokes
- 1/2 x lemon plus
- 2 x lemons juiced
- 2 Tbsp. extra virgin olive oil
- 2 c. vegetable broth or possibly water
- 2 x garlic cloves plus
- 5 x garlic cloves sliced, divided
- 4 sprg parsley minced, plus
- 2 Tbsp. minced parsley
- 2 x bay leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 15 ounce ricotta cheese
- 1/2 c. sun-dry tomatoes in oil minced
- 2 c. fresh spinach leaves minced
- 1 x egg
- 8 ounce grated Pecorino Romano
- 1/2 c. bread crumbs
- 2 Tbsp. extra virgin olive oil
Description
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…
Cook Eat Share
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter