A contorno or vegetable side dish.
Adapted from: The Sardinian Cookbook by Viktorija Todorovska
Baked Artichoke Hearts with Cheese
Makes 6 servings
Bake 375 F for 30 minutes
340 g (2 C.) fresh globe artichoke hearts (may use frozen)
28 g ( 1 oz) prosciutto cotto (nitrate free ham)
246 g (1 C.) fresh whole milk ricotta
1 large egg, well beaten
Freshly ground pepper, to taste
Topping:
10 g (2 T) fresh breadcrumbs
19 g (3 T) freshly grated grana or parmagiano cheese (optional: pecorino)
Preheat oven to 375F (190 C)
Discard outer tough leaves and scoop out the thorny choke. Trim artichokes and cut the hearts into thin slices. Toss into lemon water to prevent oxidation while you work.
Drain from the lemon water and boil the sliced hearts in fresh water for 2 minutes. Remove from heat and drain.
In a small bowl, combine prosciutto, ricotta, egg and pepper.
Oil an ovenproof baking dish (9x9 or similar baking dish) with olive oil.
Arrange artichokes in a single layer. Cover with ricotta mixture.
In a small bowl, stir together the breadcrumbs and grated cheese. Sprinkle over the ricotta.
Bake for 30 minutes. Raise heat to broil and finish under the broiler for 5 minutes.
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