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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).
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Ingredients
Directions
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Mix the ricotta, the pecorino and the sage.
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Season with salt and freshly ground pepper.
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Preheat the oven to 200 ° C.
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Fill the artichoke bottoms with the ricotta mixture and sprinkle the almond shavings over it.
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Put the artichokes in the greased oven dish and put the tomatoes next to it.
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Divide 2 tablespoons of oil over the tomatoes and sprinkle them well with (sea) salt and pepper.
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Put the dish in the oven for 15 minutes until the almonds are nicely browned.
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Serve the artichoke bottoms and the tomatoes on the arugula, drip them with the moisture of the tomatoes..
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Nutrition
205Calories
Sodium3% DV75mg
Fat26% DV17g
Protein14% DV7g
Carbs2% DV6g
Fiber8% DV2g
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