Artichoke and Ricotta Dumplings with Preserved-Lemon Sauce

Ingredients

  1. 1/2 lemon, plus 1 tablespoon fresh lemon juice
  2. 2 globe artichokes
  3. 1 cup fresh ricotta cheese
  4. 2 tablespoons freshly grated Parmesan cheese
  5. 1 tablespoon all-purpose flour, plus more for dusting
  6. Salt and freshly ground pepper
  7. 1 large egg yolk
  8. 1/2 small red bell pepper
  9. 1/2 small yellow bell pepper
  10. 1/4 cup plus 2 teaspoons extra-virgin olive oil
  11. 2 tablespoons water
  12. 1 tablespoon plus 1 teaspoon Champagne vinegar
  13. 1/4 preserved lemon, flesh discarded, rind very thinly sliced (see Note)
  14. 2 tablespoons cold unsalted butter, cut into pieces
  15. 2 tablespoons very finely chopped shallots
  16. 2 tablespoons chopped pitted Niçoise olives
  17. 1 tablespoon chopped flat-leaf parsley
  18. 1 tablespoon minced chives
  19. 1 teaspoon chopped tarragon
  20. Vegetable oil, for frying
  21. 2 packed cups baby arugula

Description

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