Description
This elegant appetizer features fresh artichokes sautéed to a golden brown and served atop creamy whipped ricotta cheese, all finished with a vibrant herb gremolata. The combination of tender artichokes, tangy ricotta, and fresh herbs creates a light, flavorful dish perfect for entertaining or a sophisticated starter.
Ingredients
Scale
Artichokes
- 4 medium fresh artichokes
- 1 tbsp extra virgin olive oil (for sautéing)
- Salt and pepper to taste
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
Instructions
- Prepare Artichokes: Trim the tough outer leaves from each artichoke, then slice them in half lengthwise to expose the heart and remove any fuzzy choke if needed. This preps the artichokes for cooking.
- Make Whipped Ricotta: In a mixing bowl, combine the ricotta cheese, 1 tablespoon of olive oil, and freshly squeezed lemon juice. Use a whisk or electric mixer to blend until the texture is smooth and creamy, enhancing the ricotta’s flavor and spreadability.
- Prepare Herb Gremolata: In a small bowl, mix together the chopped fresh parsley, lemon zest, minced garlic, and remaining tablespoon of olive oil. This mixture will add a fresh, zesty punch to the dish.
- Sauté 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 sauté them until they turn a golden brown color, about 5 to 7 minutes. Season with salt and pepper to taste.
- Assemble and Serve: Spread the whipped ricotta onto a serving platter or individual plates. Arrange the sautéed artichokes on top, then spoon the herb gremolata over the dish just before serving to add brightness and aroma.
Notes
- To prevent artichokes from browning after cutting, rub them with lemon juice.
- You can substitute fresh parsley with basil or cilantro for varied flavor profiles in the gremolata.
- If fresh artichokes are unavailable, vacuum-packed or jarred artichoke hearts can be used but will alter the texture and flavor slightly.
- Serve this dish warm or at room temperature for best flavor.
