Baked Ricotta With Silverbeet Preserved Lemon And Artichokes Recipe

• 1/2 c. sugar
• 1/2 c. salt Rind of 1 lemon, cut into 4 large pcs
• 1 c. water
• 1 c. sugar
• 2 lrg artichokes
• 4 c. water
• 1 c. white wine
• 2 Tbsp. extra-virgin extra virgin olive oil
• 2 x lemons, cut in halves
• 2 sprg thyme
• 2 x bay leaves
• 4 x garlic cloves
• 1 tsp whole black peppercorns
• 1/2 x onion, diced
• 1 x carrot, diced
• 4 Tbsp. extra-virgin extra virgin olive oil
• 2 x leaves Silverbeet, stems removed, blanched, liquid removed, dry and minced fine
• 8 ounce ricotta cheese
• 1 whl egg
• 1 Tbsp. minced parsley
• 2 Tbsp. Parmigiano-Reggiano cheese, grated Salt and pepper to taste
• 1 x Roma tomato, peeled, seeded and minced
• 1/4 bn basil, minced

Directions