Description
Rustic artichokes on whipped ricotta showcase Mediterranean flavors with elegant simplicity. Herbal notes and creamy textures combine for a delightful appetizer that welcomes guests to savor each delectable bite.
Ingredients
Scale
- 1 cup ricotta cheese (high-quality)
- 4 medium fresh artichokes
- 2 tablespoons extra virgin olive oil (divided)
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic (minced)
- 1 tablespoon freshly squeezed lemon juice
- Zest of 1 lemon
- Salt and pepper (to taste)
Instructions
- Meticulously remove the tough, fibrous outer leaves from artichokes and slice them precisely in half along their vertical axis.
- Whip ricotta in a mixing bowl, incorporating olive oil and fresh lemon juice until achieving a silky, uniform texture.
- Create a vibrant gremolata by finely chopping parsley, zesting lemon, mincing garlic, and blending with remaining olive oil.
- Preheat a skillet to medium heat, drizzle with olive oil, and carefully place artichoke halves cut-side down, allowing them to caramelize and turn golden brown for 5-7 minutes.
- Generously spread the creamy whipped ricotta across a serving platter, artfully arrange the sautéed artichoke halves on top, and garnish with the aromatic gremolata just before presenting to diners.
Notes
- Choose firm, fresh artichokes with tightly closed leaves for the best texture and flavor when cooking.
- Trim the artichokes carefully, removing tough outer leaves and sharp tips to ensure a tender, edible result.
- Experiment with different herbs like basil or mint in the gremolata to add a unique twist to the dish’s bright, fresh flavors.
- For a dairy-free version, substitute ricotta with cashew cream or silken tofu to maintain the creamy, smooth base.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 25 mg