INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees. In a mixing bowl, blend the yeast, 2
tablespoons of the flour, and 1/4 cup of the warm water together. Let sit
for 5 minutes. Beat in 2/3 cup of the flour and water. The batter should be
very elastic. Seal the sponge with plastic wrap and let sit for 7 to 8
hours. Using an electric mixer with a dough hook, blend 2 cups of flour and
salt. Add half the sponge, olive oil and the lard. Beat for 5 minutes on
low speed for the gluten to develop. Turn the speed to medium and mix until
the dough starts coming up the sides. Place the dough in an oiled bowl and
cover with plastic wrap. Let the dough rise for 3 hours or until double in
size. Lightly grease a 14- to 16-inch pizza pan. Punch the dough down.
Press the dough out, to fit the pan. Cover the pan and let rise until
double in size, about 3 hours. In a saute pan, heat the 1 1/2 tablespoons
extra-virgin olive oil, saute the artichokes and onions for 3 to 4 minutes.
Season with salt and pepper. Stir in 1 tablespoon garlic and wine and
continue cooking for 3 to 5 minutes, or until the artichokes are soft. In a
mixing bowl, combine the fresh ricotta cheese, Parmesan cheese, remaining
garlic, and parsley. Season with salt and pepper. Raise the heat to 450
degrees and bake the bread for 10 minutes. Spread the cheese mixture over
the bread and top with the sauteed artichokes. Sprinkle with remaining
olive oil. Return the heat of the oven to 400 degrees. Bake for additional
15 minutes or until the bread is crisp. Place the bread on a platter and
slice. This recipe yields 8 to 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2370 broadcast 04-09-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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