Stuffed Artichokes
This recipe is a celebration of the artichoke and makes a perfect warm appetizer or side dish. Onsa Mahjoub lovingly prepared these artichokes at the 2017 Summer Fancy Food Show in NYC.
INGREDIENTS (Serves 4)
- 1 jar Les Moulins Mahjoub Artichoke Hearts in Olive Oil
- half small onion, diced
- 2 tbsp. Les Moulins Mahjoub Extra Virgin Olive Oil
- 1 cup fresh ricotta
- 1 egg
- 1/4 cup Les Moulins Mahjoub Wild Mountain Capers in Sea Salt
- 1 cup Les Moulins Mahjoub Teboursouk Sauce
PREPARATION
Pour 1 cup of Teboursouk sauce into a shallow casserole dish. Drain artichokes and nestle them in the sauce with the hollow side facing up. Saute the onion in olive oil over low heat until translucent. Cool onion, then stir into ricotta and the egg. Scoop approximately 2 tbsp. of ricotta mixture into each artichoke heart. Top with 1 caper. Broil for 5-10 minutes on 375 degrees F until lightly browned. Enjoy!