Lemon Whipped Ricotta with Charred Artichokes & Toasted Pine Nuts
A delightful dish blending creamy ricotta with the bright zing of lemon and smoky charred artichokes, perfect for gatherings or as an elegant appetizer.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the whipped ricotta
- 1 cup whole milk ricotta Silky and creamy; serves as the base for the dish.
- 1 tsp lemon zest Bright and aromatic to elevate the ricotta.
- 1 tsp honey Adds a touch of sweetness to balance acidity.
- 1 tbsp olive oil Adds depth and silkiness to the whipped ricotta.
- to taste Salt and freshly cracked black pepper Enhances all flavors.
For the charred artichokes
- 1 can (400g) artichoke hearts, halved and drained Tender and juicy, brings unique flavor.
- 1 tbsp olive oil For cooking the artichokes.
- to taste Salt and pepper To season as they char.
- a pinch chili flakes (optional) Adds a gentle heat.
For assembly
- 2 tbsp toasted pine nuts Adds crunch and nutty flavor.
- Extra lemon zest For garnish, brightening presentation.
- High-quality olive oil, for drizzling Enhances flavors.
- Fresh herbs (parsley or thyme) Bright, fresh notes to uplift the dish.
- Warm focaccia, grilled sourdough, or crostini Perfect vessels for enjoying the whipped ricotta.
Instructions
Preparation
- Combine the ricotta, lemon zest, honey, olive oil, salt, and pepper in a mixing bowl and blend until smooth and creamy. Refrigerate until ready to serve.
Cooking the Artichokes
- Pat the artichoke hearts dry with a paper towel. Heat olive oil in a skillet over medium-high heat and sear the artichokes cut-side down for 3–5 minutes until golden and slightly charred. Season with salt, pepper, and chili flakes if desired.
Toasting the Pine Nuts
- In a separate dry pan over low heat, toast the pine nuts for 2–3 minutes until golden brown, shaking the pan occasionally. Remove from heat and let cool.
Assembling the Dish
- Spread the whipped ricotta on a serving plate, top with charred artichokes, and sprinkle with toasted pine nuts.
Garnishing and Serving
- Add extra lemon zest and fresh herbs on top, drizzle with olive oil, and serve immediately with warm focaccia, grilled sourdough, or crispy crostini.
Notes
For extra creaminess, consider using drained ricotta. Experiment with toppings such as sun-dried tomatoes or olives. For gluten-free, serve with rice cakes or vegetable sticks.