This recipe has good intentions but fell a little flat. The last couple of steps of the artichoke instructions were missing. I was unsure of what to do after soaking them. Also, I thought the recipe called for way too much oil. Use just enough to coat the pan you are using. Finally, I would garnish with a salty cheese such as Parmesan or asiago to give the appetizer an extra kick.
Photo: Annabelle Breakey; Styling: Randy Mon
These are best with a generous smear of ricotta.
Yield: Serves 4 to 6
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Amount per serving
- Calories: 356
- Calories from fat: 29%
- Protein: 14g
- Fat: 12g
- Saturated fat: 4g
- Carbohydrate: 53g
- Fiber: 4.7g
- Sodium: 632mg
- Cholesterol: 17mg
- 3 tablespoons vegetable oil
- 2 large trimmed* artichokes (1 1/2 lbs.), sliced thinly
- 1/2 teaspoon kosher salt
- 5 slices toasted ciabatta bread, cut in half diagonally
- 3/4 cup ricotta
- 1/2 teaspoon black pepper
- 2 teaspoons finely grated lemon zest
- 6 basil leaves, thinly sliced
- 1. Heat 3 tbsp. oil in a large frying pan over medium heat. Cook artichoke slices, stirring occasionally, until softened and browned, about 4 minutes. Sprinkle with salt.
- 2. Put toasts on a plate and spread each with ricotta, dividing it evenly. Sprinkle with pepper and zest. Spoon some artichokes onto each slice and top with a bit of basil.
- *To trim artichokes, snap off thick green outer leaves (about half of them; be ruthless) down to the yellowish core. Halve artichoke crosswise; discard thorny tips. Trim stem to about 1/2 in. and use a vegetable peeler to remove tough outer skin from remaining stem. Halve artichoke lengthwise; use a spoon or the point of a knife to scoop out fuzzy, red-tipped choke. As you work, put trimmed artichokes in cold water mixed with a little lemon juice to prevent oxidation. Set aside until you're ready to cook.
- Note: Nutritional analysis is per serving.
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