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

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