CH
Baked Artichoke and Ricotta Recipe
Ingredients
Filling:
12 – 16 PEPPADEW® Jalapeño Halves
45 ml (3 tbsp) pine nuts
150 g (5.3 oz) ricotta cheese
100 g (3.5 oz) artichoke hearts, finely chopped
½ lemon, zest and juice
15 ml (1 tbsp) parsley, finely chopped
Milled black pepper
Crumb Topping:
80 g (2.8 oz) panko crumbs or fresh bread crumbs
40 g (1.4 oz) Parmesan cheese, finely grated
1 ml (1/5 tsp) cayenne pepper
Additional Info
Method
Preheat the oven to 180°C. Arrange the PEPPADEW® Jalapeño Halves, cut side facing upwards, in a single layer on a baking sheet. Heat a dry frying pan and gently toast the pine nuts for 1-2 minutes, or until golden brown. Place the remaining filling ingredients into a mixing bowl, add the toasted pine nuts and combine. Spoon the filling into the PEPPADEW® Jalapeño Halves. Mix the panko crumbs or fresh bread crumbs with the Parmesan cheese and the cayenne pepper and scatter over the top of the filled PEPPADEW® Jalapeño Halves. Bake in the oven for 10 – 15 minutes, or until the crumb topping is golden and brown.
