Stuffed artichoke bottoms

Name: stuffed artichoke bottoms
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean
Ingredients: tray ricotta cheese, a 250 g; 50 g pecorino (cheese) grated; 1 tablespoon fresh sage finely chopped; pepper freshly ground; 3 cans artichoke bottoms a 185 g; bag almond shavings a 55 g; 2 tablespoons extra virgin olive oil; 1 box cherryto 250 g; 1 bag arugula lettuce, 75 g

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).

Ingredients

Kitchen Stuff

large baking dish, greased

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..