Geoffrey Zakarian showcased this recipe on the Kitchen. I didn’t follow the recipe completely, but it turned out really nice.
I varied the recipe with what I had:
1/4 cup extra-virgin olive oil
1/2 onion, chopped
4 cloves garlic, finely minced
1 cup olives, pitted
1 cup white wine
1/4 cup capers
6 artichokes (from a jar stored in water)
1 to 2 cups of marinara sauce
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes. Add the artichokes, and stir. Place in a oven safe dish.Preheat the oven to 375 degrees F. Add about two cups of the marinara sauce to the top of the mixture. Bake for about ten minutes then drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.I really thought this was going to be salty, but it wasn’t. The ricotta made it creamy, and the white wine, and olives made it tangy. It was good.
David didn’t think he was going to enjoy this dip at all, but he did. So, I think I will make it again.