?Saffron, Ricotta and Artichoke recipe is a simple and elegant dish that can be enjoyed as an appetizer or main course. It is made with just a few ingredients, including saffron, ricotta cheese, and artichokes. The dish is quickly assembled and then baked in the oven until the cheese is melted and bubbly.
SET the pasta water to boil.
IN a frying pan that has a cover, gently sauté garlic and artichoke hearts in 2 TBSP olive oil until garlic is a light gold.
ADD 3 TBSP water, cover pan and simmer gently until the artichokes are cooked through, about ten minutes.
COOK the pasta.
IN 3 TBSP warm water, dissolve the saffron; stir in to the ricotta until the ricotta becomes a uniform yellow.
DRAIN the cooked pasta well and tip it into a warmed serving dish, add the artichoke hearts and garlic, then fold in the ricotta-saffron mixture.
ADD salt and pepper to taste and let rest a few minutes at room temperature before serving.
PASS grated cheese at the table.
Ingredients
Directions
SET the pasta water to boil.
IN a frying pan that has a cover, gently sauté garlic and artichoke hearts in 2 TBSP olive oil until garlic is a light gold.
ADD 3 TBSP water, cover pan and simmer gently until the artichokes are cooked through, about ten minutes.
COOK the pasta.
IN 3 TBSP warm water, dissolve the saffron; stir in to the ricotta until the ricotta becomes a uniform yellow.
DRAIN the cooked pasta well and tip it into a warmed serving dish, add the artichoke hearts and garlic, then fold in the ricotta-saffron mixture.
ADD salt and pepper to taste and let rest a few minutes at room temperature before serving.
PASS grated cheese at the table.
