Filter
Reset
Sort ByRelevance
Trishie
Stuffed artichoke bottoms
A nice Mediterranean recipe. The vegetarian starter contains the following ingredients: ricotta (cheese, a 250 g), pecorino (cheese) (grated), fresh sage (chopped), pepper (freshly ground), artichoke bottoms (a 185 g), almond shavings (a 55 g), extra virgin olive oil, cherry tomatoes (250 g), arugula (lettuce and 75 g).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the ricotta, the pecorino and the sage.
-
Season with salt and freshly ground pepper.
-
Preheat the oven to 200 ° C.
-
Fill the artichoke bottoms with the ricotta mixture and sprinkle the almond shavings over it.
-
Put the artichokes in the greased oven dish and put the tomatoes next to it.
-
Divide 2 tablespoons of oil over the tomatoes and sprinkle them well with (sea) salt and pepper.
-
Put the dish in the oven for 15 minutes until the almonds are nicely browned.
-
Serve the artichoke bottoms and the tomatoes on the arugula, drip them with the moisture of the tomatoes..
Blogs that might be interesting
-
30 minLunchseedless white grape, sunflower oil, thyme, thyme, feta, sour cream, cream cheese, baguette,crostini with fetas spread and toasted grapes
-
30 minSmall dishwild pâté, cream pâté, cream cheese, Red port, bread, mushroom, olive oil, parsley,amuse of pate with port and mushrooms
-
30 minAppetizerciabatta, White beans, fresh rosemary, garlic, olive oil, lemon, Parma ham, marinated artichoke hearts, mini mozzarella, Sun dried tomatoes, tuna, fennel bulb,mixed crostini from tuscany
-
45 minAppetizershallots, leeks, beef tomatoes, thyme, olive oil, broth tomato, sugar, dried lentils, salt, freshly ground pepper,provencal tomato soup with lentils
Nutrition
205Calories
Sodium3% DV75mg
Fat26% DV17g
Protein14% DV7g
Carbs2% DV6g
Fiber8% DV2g
Loved it