50 min
Roasted Stuffed Artichokes with Mint Oil
Recipe GLPRe1c695220affec
Persian-inspired roasted artichokes filled with a delicate ricotta and saffron stuffing, finished with a fragrant mint-infused oil. The tender artichoke hearts are combined with creamy cheese, aromatic saffron, and bright lemon zest, then roasted until golden and drizzled with fresh mint oil for an elegant vegetarian main course.
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Ingredients
1 lemon, halved
2 globe artichokes
1/2 cup freshly squeezed lemon juice
1 tablespoon dried mint
1/4 cup grapeseed oil
1 clove garlic, finely minced
Sea salt, to taste
2 ounces ricotta cheese, drained
pinch Pinch of saffron, ground and steeped in 1 tablespoon hot water
1 Grated zest of 1 lemon
1 egg, whisked
Freshly ground black pepper, to taste
Directions
Preheat your oven to 400°F (200°C). Fill a large bowl with water and squeeze the lemon halves into it, then add the halves to the water—this acidulated bath will prevent the artichokes from browning.
Prepare the artichokes: cut the top quarter off each artichoke to remove the tough, spiky leaves. Trim the stem and peel away the toughest outer layers. Cut the artichokes in half lengthwise and use a spoon or melon baller to scoop out the fuzzy choke center and tender inner leaves, creating a cavity for the filling. Immediately place each artichoke half in the acidulated water.
Prepare the saffron: in a small bowl, combine the ground saffron with 1 tablespoon of hot water and let it steep for 5 minutes until it becomes a bright golden color.
Make the filling: in a small bowl, combine the drained ricotta cheese, minced garlic, lemon zest, the whisked egg, steeped saffron with its liquid, and a pinch each of sea salt and freshly ground black pepper. Mix gently until just combined.
Drain the artichokes thoroughly and pat dry with paper towels. Place them cut-side up on a baking sheet. Divide the ricotta filling evenly among the artichoke halves, spooning it into the hollowed centers.
Brush the filled artichokes with 2 tablespoons of the lemon juice and season lightly with sea salt and black pepper. Roast in the preheated oven for 45 to 55 minutes, until the artichoke leaves are very tender and pull away easily, and the filling is golden on top.
While the artichokes roast, prepare the mint oil: combine the grapeseed oil, dried mint, and remaining lemon juice in a small bowl. Stir well and let infuse for at least 15 minutes.
Remove the roasted artichokes from the oven and transfer to a serving platter. Drizzle generously with the mint oil just before serving, ensuring each artichoke receives some of the fragrant oil and mint.
