Description
A delightful appetizer featuring tender sautéed artichokes served atop creamy whipped ricotta, finished with a fresh and zesty herb gremolata. This dish combines bright citrus flavors and aromatic herbs, making it a perfect elegant starter or light snack.
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
Others
- Salt and pepper to taste
- Extra olive oil for sautéing
Instructions
- Prepare the Artichokes: Trim the tough outer leaves of the artichokes and slice each one in half lengthwise to expose the tender heart inside.
- Make the Whipped Ricotta: In a mixing bowl, combine the ricotta cheese with 1 tablespoon of olive oil and freshly squeezed lemon juice. Blend or whisk 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 1 tablespoon of olive oil to create a fragrant and colorful gremolata.
- Sauté the Artichokes: Heat a skillet over medium heat and add a splash of olive oil. Place the halved artichokes cut-side down in the skillet and sauté for about 5-7 minutes until they develop a golden brown color and become tender.
- Assemble and Serve: Spread the whipped ricotta on a serving platter or individual plates. Arrange the sautéed artichokes on top, then drizzle or spoon the herb gremolata over the dish. Season with salt and pepper to taste and serve immediately.
Notes
- Fresh artichokes need proper trimming; be sure to remove the tough outer leaves and fuzzy choke for the best texture.
- Use high-quality ricotta for a creamy, flavorful base.
- Gremolata can be adjusted by adding other herbs like mint or basil for variation.
- Serve this dish warm or at room temperature for best flavor.
- Leftover whipped ricotta can be stored in an airtight container in the refrigerator for up to 2 days.
