Lemon Whipped Ricotta with Charred Artichokes & Toasted Pine Nuts
A delightful dish featuring creamy lemon whipped ricotta, charred artichokes, and toasted pine nuts, perfect as an appetizer or light meal.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Lemon Whipped Ricotta
- 1 cup whole milk ricotta A rich, creamy base that is both light yet filling.
- 1 tsp lemon zest Adds a refreshing citrus note that brightens the dish.
- 1 tsp honey A touch of natural sweetness that balances the tangy elements.
- 1 tbsp olive oil Enhances the overall flavor while contributing a silky texture.
- to taste Salt and freshly cracked black pepper Essential seasonings that elevate every component.
For the Charred Artichokes
- 1 can (400g) artichoke hearts, halved and drained Tender hearts that bring a beautiful, nutty flavor.
- 1 tbsp olive oil For char-grilling the artichokes to perfection.
- to taste Salt and pepper For seasoning the artichokes during cooking.
- a pinch chili flakes (optional) A hint of heat that brightens the dish.
For Assembly
- 2 tbsp toasted pine nuts Nutty, crunchy morsels that add a fantastic textural contrast.
- to taste Extra lemon zest For topping, ensuring every bite bursts with fresh flavor.
- to drizzle High-quality olive oil A final touch that enhances richness.
- to taste Fresh herbs (parsley or thyme) Bright, aromatic layers for garnishing.
- as needed Warm focaccia, grilled sourdough, or crostini Perfect accompaniments to scoop up the whipped ricotta.
Instructions
Preparation
- In a mixing bowl, combine the whole milk ricotta, lemon zest, honey, olive oil, a pinch of salt, and freshly cracked black pepper. Use a whisk or an electric mixer to blend everything until smooth and creamy. Cover and refrigerate until ready to serve.
Char the Artichokes
- Pat the canned artichoke hearts dry with a paper towel. In a skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the artichoke halves cut side down and sear for about 3–5 minutes until golden and slightly charred. Season with salt, pepper, and chili flakes if desired.
Toast the Pine Nuts
- In a dry pan on low heat, add the pine nuts and toast for about 2–3 minutes, stirring occasionally until golden. Remove from heat and let cool.
Assembly
- On a serving plate, generously spread the whipped ricotta in an even layer. Place the warm charred artichokes on top, then sprinkle the toasted pine nuts for crunch.
Garnish & Serve
- Finish with extra lemon zest, a sprinkle of fresh herbs, and a drizzle of high-quality olive oil. Serve immediately with warm focaccia, grilled sourdough, or crispy crostini.
Notes
For added flavor, infuse the olive oil with garlic or herbs before use. Ensure your ricotta is well-drained for a smooth texture. Store whipped ricotta and charred artichokes in airtight containers; the ricotta lasts about 3 days, while the artichokes last up to 2 days.