By Marie Renello

Published in the TML Magazine Issue 13, 2021

  • 4 medium artichokes


  • 1 cup ricotta
  • 1/2 cup parmesan or Pecorino grated cheese
  • 1 tablespoon each fresh basil and parsley
  • 1 egg, whisked
  • 1 small, grated garlic clove
  • Zest of 1 lemon
  • Pinch of salt and pepper


  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 grated garlic clove
  • 1 tablespoon each fresh parsley and basil
  • Zest of 1 lemon
  • Salt and pepper to taste
  1. Cut about a half inch off the top of the artichokes, rub with lemon so it doesn’t turn brown. Trim the remaining pointy tips all-around the artichokes with a scissor then steam or boil them whole until tender, (this step can be done the day ahead).
  2. Let them cool completely in a strainer to drain out any excess water, then gently cut them lengthwise right down the middle, at this point it will be easy to discard the choke and fuzzy center with a spoon.
  3. Preheat your oven to 375 degrees. In a small bowl combine 1 cup of ricotta, a half cup of grated Parmesan or Pecorino cheese, 1 tablespoon each of fresh snipped basil and parsley, 1 egg, 1 small, grated garlic clove, zest of 1 lemon, salt and pepper, mix together well.
  4. Brush the center and cut side of artichokes with olive oil and sprinkle with salt and pepper. Spoon ricotta mixture into the artichoke cavities, then sprinkle more grated cheese on top.
  5. Place in your oven for about 15-20 minutes till golden brown, you might want to stick it under the broiler for a quick minute to get it more golden.
  6. Lemon herb oil
  7. In a small bowl whisk together 1/2 cup of olive oil, 3 tablespoons lemon juice, 1/2 of a grated garlic clove along with 1 tablespoon each of fresh basil and parsley, the zest of 1 lemon, salt and pepper. Spoon all around warm artichokes.


Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.