Description
Artichokes on Whipped Ricotta is a delightful appetizer that combines creamy ricotta with sautéed artichoke hearts, finished with a touch of lemon and parsley. Perfect for entertaining or as a light snack.
Ingredients
Scale
Ricotta Mixture:
- 1 cup ricotta cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Artichokes:
- 1 cup canned or jarred artichoke hearts, drained and halved
- 1 tablespoon fresh parsley, chopped
- Optional: crusty bread or crostini for serving
Instructions
- Ricotta Mixture: In a food processor or blender, combine ricotta cheese, 1 tablespoon olive oil, lemon zest, lemon juice, salt, and pepper. Blend until smooth and creamy, about 1–2 minutes.
- Artichokes: In a skillet over medium heat, warm the remaining olive oil. Add artichoke hearts and sauté for 3–4 minutes until heated through and lightly golden.
- Transfer whipped ricotta to a serving plate or shallow bowl. Spoon warm artichokes over the whipped ricotta. Garnish with fresh parsley and an extra drizzle of olive oil.
- Serve immediately with crusty bread or crostini if desired.
Notes
- For extra flavor, sprinkle with shaved Parmesan or a pinch of red pepper flakes.
- Use marinated artichoke hearts for a tangier profile.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1/4 of recipe
- Calories: 150
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
