Artichokes Baked with White Wine, Thyme & Lemons
Simple steamed artichokes are wonderful, but these Artichokes Baked with White Wine, Thyme & Lemons are divine.
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Cooking tools:
- Oven
- Pan
- Chef's knife
- Cutting board
- Measuring spoon
- Aluminum foil
- Measuring cup
- Mixing bowl
- Whisk
- Serving platter
- Serving bowl
- Spoon
- Tongs
- Plate
Ingredients
- 2 big artichokes or 4 small ones
- 1 lemon, sliced
- a couple of sprigs of thyme
- 1 head of garlic, separated into cloves but not peeled
- 250 ml water (generous 1 cup)
- 250 ml white wine (generous 1 cup)
- 1 teaspoon sea salt
- 1 teaspoon whole black peppercorns
- 2 tablespoons olive oil
- 1 tup ricotta (about 200g or scant 1 cup)
- 2 preserved lemons, flesh removed, and skin finely chopped
- 1/2 teaspoon sweet paprika
- a sprinkling of salt and freshly ground black pepper
- 3 tablespoons olive oil
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