Don really likes fresh artichokes, especially when they have been steamed and served with a huge dollop of fat-ladened mayonnaise. And, he also likes this artichoke-ricotta gratin and said he could even eat it for breakfast. We will have leftovers so maybe that is what he will get tomorrow morning……smile.
There has been a large jar of water-packed artichoke hearts sitting in my pantry since April and I have not known exactly what to do with them. But, as I browsed the Donna Hay, Fresh and Light cookbook and saw her recipe for brussels sprouts and ricotta gratin, I was inspired to create this recipe and use my artichoke hearts to make artichoke-ricotta gratin.
Fresh artichokes are a rather strange vegetable with their global shape and prickly tips. They are actually a thistle and the plants have beautiful purple flowers. Artichokes thrive in California and we used to see them growing wild along the roadside. They are a little bit of a challenge for me and I don’t often included them in my culinary repertoire. They are delicious when they are steamed and served with mayonnaise or lemon butter. There is not much of them to eat but that little bit at the bottom of the leaves and when you eventually get to the center and scrape the hair from the heart you can have a nice treat. The frozen or canned hearts are great included in dishes like chicken and I do like the artichoke-spinach dip that is so popular but what else do you do with these tender, tasty hearts. I would love to hear of your favorite way of preparing artichokes as I still have one more jar of them in my cupboard.
This recipe for artichoke-ricotta gratin is easy to prepare and a low-calorie, low-fat side dish that has enough protein to use as a lunch-time entrée, or for breakfast if you are so inclined.
Using a pastry brush, lightly brush the oil over the drained artichokes and sprinkle with the fresh rosemary.
To the bowl of the food processor, add the ricotta, parmesan, cream cheese, milk, eggs, flour, salt and pepper. Process until well combined, about 1 minute.
Pour the cheese mixture into the prepared dish and with a tablespoon, arrange the artichoke hearts on top.
- 1 jar (33 oz.) whole artichoke hearts, packed in water
- 1 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh rosemary
- 1-1/2 cups ricotta cheese, low-fat
- 2/3 cup freshly grated parmesan cheese
- 4 ounces low-fat cream cheese
- 1 cup milk-1%
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black peppe
- Preheat the oven to 350°F
- Prepare an oven proof dish 10x10 with non-stick spray
- Pour the jar of artichokes into a strainer to remove the liquid from the artichokes, cut each one in half and place them on a plate lined with paper towels to drain and set aside.
- In a small skillet over medium-low heat, melt the butter and add the garlic and sauté just till the garlic is fragrant, about 1-2 minutes. Using a pastry brush, lightly brush the melted garlic butter over the drained artichokes and sprinkle with the fresh rosemary.
- To the bowl of the food processor, add the ricotta, parmesan, cream cheese, milk, eggs, flour, salt and pepper. Process until well combined, about 1 minute.
- Pour the cheese mixture into the prepared dish and with a tablespoon, arrange the artichoke hearts on top. Transfer the dish to the middle rack of the oven and bake for 35-40 minutes or until golden around the edges and the center isn’t jiggly. Serve immediately.
Amount Per ServingCalories 202 Total Fat 11g Cholesterol 93mg Sodium 405mg Carbohydrates 11g Protein 14g