artichokes stuffed with spinach

Heat the broiler to 400°F.

Set up the artichokes: Cut the foundation of the artichokes level, with the goal that they will sit upstanding. Chop the passes on down to around 2 crawls over the base. Open every artichoke tenderly, isolating the passes on to give you admittance to the gag. Utilizing a spoon or blade, scratch out the gag. Rub the outer layer of the artichokes with the lemon parts. Extract the excess juice from the lemon into a bowl sufficiently huge to hold each of the 4 artichokes. Place the artichokes in the bowl, add cold water to cover, and put away while you set up the stuffing.

Heat 2 tablespoons of olive oil in an enormous nonstick skillet over medium intensity. Add 1 teaspoon of the garlic and saute briefly. Add the spinach, cover, and cook, blending occasionally, for around 5 minutes, until the spinach shrivels. Permit the spinach to cool, and afterward extract as a significant part of the dampness from it as possible. You can do this by squeezing the spinach in your grasp, or setting it in a piece of cheesecloth and bending the material around the spinach until the dampness emerges.

In a medium bowl, join the spinach, pignoli nuts, ricotta salata, the excess garlic, the additional virgin olive oil, mint, and salt and pepper to taste. Squash together until the stuffing is very much mixed.

Channel the artichokes. Stuff the stuffing into the cavities. Place them in a 9-x 9-inch baking dish. It would be ideal for they to fit cozily. Add the wine and water to the lower part of the baking dish and cover the dish with aluminum foil. Place in the broiler and cook for about I hour, until the artichokes are delicate.