1 week ago
Wednesday, April 7, 2010
This is a fun appetizer to make. I love the tiny thyme flowers for garnish!
2 small containers ricotta cheese
1 cup Romano cheese
1 ½ tbs chopped parsley
½ tsp fresh thyme leaves
½ tsp dried oregano leaves
Salt and pepper to taste
Zest the lemon and put the zest aside. Cut the lemon in half.
Simmer salted water in a large container. Add the juice of half a lemon.
Trim the thorn off the tip of the artichoke leaves and rub the lemon in each leaf. Also cut the top of the artichoke to fill it up later.
Simmer the artichokes for about 20-30 minutes, remove from heat and drain upside down.
In a medium size bowl, mix the cheeses, herbs, lemon zest, and season to taste with salt and pepper.
Spoon this mixture in each of the leaves of the artichoke and in the center top. Watch your friends and family wow at this fantastic appetizer!