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Ingredients

• 2 whole artichokes
• 1/2 lemon, plus 2 lemons, juiced
• 2 tablespoons olive oil
• 2 cups vegetable broth or water
• 2 garlic cloves, plus 5 garlic cloves, sliced, divided
• 4 sprigs parsley, chopped, plus 2 tablespoons chopped parsley
• 2 bay leaves
• Salt and pepper, to taste
• 15 ounces ricotta cheese
• 1/2 cup sun-dried tomatoes in oil, chopped
• 2 cups fresh spinach leaves, chopped
• 1 egg
• 8 ounces grated Pecorino Romano
• 1/2 cup bread crumbs
• 2 tablespoons olive oil

Description

Food Network Invites You To Try This Braised Artichokes With Ricotta And Spinach Stuffing Recipe From Tyler Florence.

Food Network