Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

Serious Eats
Serves: 2 Save

Ingredients (12)

  • 1 lemon
  • 2 globe artichokes
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon dried mint
  • 1/4 cup grapeseed oil
  • 1 clove garlic, finely minced
  • Sea salt
  • 2 ounces ricotta cheese, drained
  • Pinch of saffron, ground and steeped in 1 tablespoon hot water
  • Grated zest of 1 lemon
  • 1 egg, whisked
  • Freshly ground black pepper

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