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Saffron, Ricotta And Artichoke Recipe

Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins

?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.

 4 artichoke hearts, thinly sliced, more if you really like artichoke
 1 clove garlic, peeled and chopped fine
 1 tsp saffron
 8 oz soft ricotta
 2 TBSP extra virgin olive oil
 Parmigiano Reggiano cheese
 ½ tsp salt, to taste
 pepper
 12 oz (3/4 package) tagliatelle or fettucine; or make fresh
1

SET the pasta water to boil.

2

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.

3

ADD 3 TBSP water, cover pan and simmer gently until the artichokes are cooked through, about ten minutes.

4

COOK the pasta.

5

IN 3 TBSP warm water, dissolve the saffron; stir in to the ricotta until the ricotta becomes a uniform yellow.

6

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.

7

ADD salt and pepper to taste and let rest a few minutes at room temperature before serving.

8

PASS grated cheese at the table.