The Chew: Artichokes With Ricotta Salata Recipe

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.

The Chew: Artichokes With Ricotta Salata Recipe Ingredients

• 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

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