The Chew: Artichokes With Ricotta Salata Recipe

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The Chew: Artichokes With Ricotta Salata

If you’ve never cooked with artichokes, now is the time to start! The hosts of The Chew were sharing their favorite store-bought secrets and Mario Batali had the perfect appetizer to prepare! His Artichokes with Ricotta Salata recipe perfectly prepares fresh artichoke in a way that even amateur chefs can handle, turning them into tender, flavorful bites of flavor. Undoubtedly, the ricotta adds another level of flavor and a creaminess that really takes this dish over the top! Next time you want to impress your guests with an appetizer, give this one a shot!

To get the recipe, click next page.

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The Chew: Artichokes With Ricotta Salata Recipe Ingredients

Artichokes With Ricotta Salata

Mario Batali’s Artichokes with Ricotta Salata is the perfect appetizer to serve when wanting to mix things up with fresh, flavorful ingredients. (parada_update / Flickr)

  • 1 C dry white wine
  • 2 lbs baby artichokes (approximately 16)
  • 5 cloves garlic – peeled, smashed
  • flaky sea salt
  • tiny fresh mint leaves – to garnish
  • 1/4 C Ricotta Salata cheese – shaved, as a garnish
  • 2 C olive oil
  • 1 lemon – juiced
  • 1 medium white onion – peeled, cut into 1/4-inch dice
  • 1 bay leaf
  • red pepper flakes
  • red onion – peeled, sliced thin
  • kosher salt and freshly ground black pepper

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The Chew: Artichokes With Ricotta Salata Recipe Directions

  1. Remove the outer, tough leaves from each artichoke, then cut off the top 1/2-inch of the leaves that are left
  2. Trim the bottom of the artichoke stem, then cut off the top, outer layer of the stem using a pairing knife
  3. Place the trimmed artichokes in the lemon juice mixture once finished to avoid oxidation
  4. In a medium saucepan, add olive oil, lemon juice, wine, basil, baby artichokes, garlic, onion, and bay leaf, then heat over medium-high heat
  5. Cook until the artichokes are tender, approximately 15-20 minutes
  6. Remove, then garnish with red pepper flakes, flaky sea salt, onion, mint, and shaved Ricotta Salata

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