- artichokes - 5 pieces
- lemons - 5 pieces
- spinach - 2 cups
- mayonnaise - 2 items. spoons
- shallots - 1 Art. a spoon
- garlic - 1 tooth
- Ricotta - 3/4 Cups
- salt - 1/4 teaspoons
- cayenne pepper - 1/8 teaspoons
- Freshly ground pepper - - To taste
- mozzarella cheese - 1/3 cup
- Parmesan cheese - 1 Art. a spoon
- baguette - 270 Grams (sliced ​​diagonally and roasted)
Preheat the oven to 170 degrees. Put the artichokes in a large saucepan, add 7 cm of water. Cut 4 lemons in half. Squeeze the lemon juice into the water and add crusts to it. Boil. Cover with a lid, cook for 20 minutes. Put the artichokes on the grate, allow the liquid to drain off and cool completely. Remove the leaves, leaving 3 cups, clean. Put the spinach in the steamer. Cook for about 2 minutes. Allow to cool and coarsely chop. Mix artichokes, finely grated zest and juice of the remaining lemon, mayonnaise, shallots, garlic, ricotta, salt and cayenne in a food processor. Season with pepper. Put in a heat-resistant dish. Add spinach and 1/3 cup plus 1 tablespoon of mozzarella. Sprinkle with Parmesan and the remaining mozzarella. Bake in the oven until golden brown, 2 to 3 minutes. Serve with artichoke leaves and a roll or French baguette.
Servings: 8