Description
A vibrant and elegant appetizer featuring tender sautéed artichokes served on a bed of creamy whipped ricotta, topped with a fresh and zesty herb gremolata. This recipe combines simple ingredients to deliver a delightful blend of textures and bright flavors in under 30 minutes.
Ingredients
Scale
Artichokes
- 4 medium fresh artichokes
Whipped Ricotta
- 1 cup high-quality ricotta cheese
- 1 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
Herb Gremolata
- 2 tbsp chopped fresh parsley
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Artichokes: Trim the tough outer leaves of the artichokes and slice them in half lengthwise to expose the heart and tender inner parts.
- Make the Whipped Ricotta: In a mixing bowl, combine the ricotta cheese, 1 tablespoon of olive oil, and freshly squeezed lemon juice. Blend the mixture until smooth and creamy.
- Prepare the Herb Gremolata: In a small bowl, mix together the chopped parsley, lemon zest, minced garlic, and the remaining tablespoon of olive oil. Season with salt and pepper to taste, stirring well to combine.
- Sauté the Artichokes: Heat a skillet over medium heat and add a splash of olive oil. Place the artichoke halves cut-side down in the skillet. Sauté until they develop a golden-brown crust, about 5 to 7 minutes.
- Assemble and Serve: Spread the whipped ricotta evenly on a serving platter or individual plates. Arrange the sautéed artichokes on top, then spoon the herb gremolata over to finish. Serve immediately for best flavor.
Notes
- To keep the artichokes from browning before cooking, you can rub them with lemon juice after trimming.
- If fresh artichokes are unavailable, you can substitute with frozen or jarred artichoke hearts, adjusting cooking time as needed.
- For a richer flavor, consider adding a pinch of grated Parmesan cheese to the ricotta mixture.
- This dish pairs beautifully with crusty bread or as a side to grilled meats or seafood.
- Adjust garlic quantity in the gremolata according to personal preference for pungency.
