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
-
25 minLunchfilo pastry, olive oil, egg, bacon, spring / forest onion,egg in the nest
-
65 minAppetizerbeautiful thin leeks, chicken broth tablet, tomato cubes, olive oil mild, olive oil with truffle, balsamic vinegar, cress, freshly ground pepper,poached leek with truffle vinaigrette
-
30 minAppetizerfresh basil, Galia melon, apple cider vinegar, traditional olive oil, parma ham,melon curls with parma ham and basil
-
25 minAppetizerready-to-eat avocado, parsley, garlic chives, jalapeño pepper, buttermilk, anchovy fillets in canned oil, petit beurre bread, ready-to-eat mango, cherry tomatoes on the branch, chilled baby kale, Dutch shrimps,shrimp cocktail with avocado herb dressing
Nutrition
205Calories
Sodium3% DV75mg
Fat26% DV17g
Protein14% DV7g
Carbs2% DV6g
Fiber8% DV2g
Loved it