Artichokes are an art. That’s why there’s an “art” in them. They take some care and attention, but they are oh-so-worth it. In this recipe, I’ll show you how to prune down those ‘chokes and poach ’em up all proper and simple for Poached Artichoke and Ricotta Mini Pizzas. These mini pizzas are fantastic for delightful Spring parties and the summer season ahead.
If you’d like to download a super-fancy version of this pizza recipe as a pdf, you can head on over to Colavita’s Facebook page, like them, and violá! you will have it. It’s that simple…just like the ‘chokes. Now let’s get started.Print
May Slice of the Month – Artichoke Mini Pizzas
Heat the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.
Prepare the artichokes.
Begin by trimming the artichokes. Using a sharp knife, cut off the tough outer leaves, removing about two inches of leaves from the artichoke. Also trim one inch from the tops of all the artichokes. Cut the trimmed artichokes into quarters, scraping out the fuzzy heart and stem area.
Rub the artichoke quarters with lemon, and add the all the trimmed artichokes to a bowl filled with cold water and the juice from 1 lemon.
Heat 2-3 tablespoons of Colavita Extra Virgin olive oil in saucepan on your stove top over medium-low heat. Add the crushed garlic, red pepper flakes, mint, parsley and lemon slices and allow to simmer softly for about 3 minutes.
Pour 3/4 cup each of wine and 1/2 cup water to the pan. Drain the artichokes from the bowl of water, and season them with a sprinkle of salt and some freshly ground pepper. Add them to the saucepan and increase the heat to medium.
Bring the mixture to a boil, then simmer, covered for about 20-25 minutes. The artichokes should be tender. Remove them from the heat and reserve for the pizza.
Stretch out your dough on a cornmeal-dusted peel into mini pizza sizes: about 4-5” in diameter, and brush the tops with olive oil.
Spread the ricotta cheese over the top of the dough in a thin, even layer.
Place two of the artichoke quarters on top of the cheese, per mini pizza.
Drizzle some Colavita Extra Virgin olive oil over the top, and sprinkle with a little sea salt, freshly ground black pepper and an extra squeeze of lemon juice.
Slide your mini pizzas onto the stone in the oven and bake for 8-10 minutes.
Remove from the oven and garnish with more freshly chopped mint and parsley.