Artichokes stuffed with ricotta and pine nuts (Carciofi ripieni di ricotta e pignoli) from Verdura: Vegetables Italian Style by Viana La Place

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Notes about this recipe

  • Emily Hope on March 07, 2012

    One of my favorite way to eat artichokes. I only make once or twice a year because prepping the artichokes is labor-intensive, but it's always worth the effort, especially with Bellwether sheep ricotta. A great vegetarian main course for spring. Yum. Last time, served with raw kale salad with anchovies and dates from Cook This Now.

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