Description

This elegant and simple appetizer features tender, sautéed artichokes served on a bed of creamy whipped ricotta, topped with a bright and fragrant herb gremolata. Combining fresh lemon, garlic, and parsley, this dish is perfect for a light, flavorful starter or a sophisticated snack.

Ingredients

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

Seasoning

Salt and pepper to taste

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Instructions

Prepare the artichokes: Trim away the tough outer leaves of the artichokes and slice each one in half lengthwise to expose the center.
Make the whipped ricotta: In a mixing bowl, combine the ricotta cheese, 1 tablespoon of olive oil, and the freshly squeezed lemon juice. Blend these ingredients until the mixture is smooth and creamy.
Prepare the herb gremolata: In a small bowl, mix together the chopped fresh parsley, lemon zest, minced garlic, and the remaining tablespoon of olive oil to create a fresh, zesty gremolata sauce.
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 and cook for about 5 to 7 minutes, or until they develop a beautiful golden brown color.
Assemble and serve: Spread the whipped ricotta evenly on a platter or individual plates. Top with the sautéed artichokes and spoon the herb gremolata over the top just before serving to add brightness and flavor.

Notes

Ensure to remove the tough outer leaves of the artichokes to get to the tender heart.
You can substitute fresh parsley with other fresh herbs like mint or basil for a different flavor twist.
Use high-quality ricotta for a creamier texture and richer taste.
This dish is best served warm but can also be enjoyed at room temperature.
Adjust salt and pepper to your preference, especially depending on the saltiness of your ricotta.