| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 10 servings |
Ingredients
- 15 baby artichokes cleaned and boiled until tender
- 1 lemon, juiced
- 1 pound ricotta cheese
- 2 ounces extra-virgin olive oil
- Salt and pepper
- Oven dried tomatoes, recipe follows
- 5 pounds ripe Roma tomatoes peeled and seeded
- 1/2 cup herb olive oil
- Salt and pepper
- Salt and pepper
Instructions
- Put the cooked artichokes in a food processor. Pulse until chopped. Add remaining ingredients, except the tomatoes and puree until smooth. Season with salt and pepper.
- To assemble place the tomato with the cut side up. With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.
- Preheat the oven to 250 degrees F.
- Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds. Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings. Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours. Allow tomatoes to cool before removing from the pan.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 385 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 16 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 23 mg |
| Sodium | 1219 mg |
| Serving Size | 1 of 10 servings |
| Calories | 385 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 16 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 23 mg |
| Sodium | 1219 mg |
Reviews
sounds like a good idea but need more info. is this served warm or cold? the herb olive oil recipe noted is missing.