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Baked Artichokes with Olives and Ricotta Cheese

Key info

  • Difficulty
    › Easy
  • Prep time
    › 1/2 hr
  • Cook time
    › 1 hr 30 min
  • Serves
    › 4 servings


1/4 cup extra-virgin olive oil
4 shallots, thinly sliced
4 cloves garlic, finely minced
1 cup Nicoise olives, pitted
1 cup white wine
1/4 cup Spanish capers
8 globe artichokes, cleaned and stored in a bowl of water mixed with juice of 1 lemon
One 14-ounce can peeled San Marzano tomatoes, broken apart with your hands
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Pecorino Romano
Canola oil, for frying
1/4 cup fresh tarragon, chopped

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