Description
An elegant and light appetizer featuring aerated lemon ricotta, smoky seared artichokes, and toasted pine nuts.
Ingredients
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1 cup whole milk ricotta.
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1 can artichoke hearts.
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2 tbsp pine nuts toasted.
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1 tsp lemon zest.
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1 tsp honey.
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2 tbsp olive oil.
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Fresh herbs for garnish.
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Salt and black pepper.
Instructions
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Whip ricotta lemon zest honey and olive oil in a food processor until light and creamy.
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Drain and halve artichoke hearts then pat dry with paper towels.
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Sear artichokes in a skillet with oil for 5 minutes until charred and golden.
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Toast pine nuts in a dry pan over low heat until fragrant and golden.
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Spread the cold whipped ricotta on a plate and top with the warm artichokes.
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Garnish with pine nuts extra zest herbs and a drizzle of high-quality oil.
Notes
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Use whole milk ricotta for the best texture and volume when whipping.
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The contrast between cold cheese and hot artichokes is the secret to this dish.
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Serve with warm focaccia or grilled sourdough for a complete bistro experience.
- Prep Time: 10 mins.
- Cook Time: 10 mins.
- Category: Appetizer.
- Method: Whipping.
- Cuisine: Mediterranean.
Nutrition
- Serving Size: 1/4 cup with toppings.
- Calories: ~ 195kcl
- Sugar: ~ 2g.
- Sodium: ~ 240mg.
- Fat: ~ 14g.
- Saturated Fat: ~ 5g.
- Unsaturated Fat: ~ 9g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 6g.
- Fiber: ~ 2g.
- Protein: ~ 8g.
- Cholesterol: ~ 35mg.
Keywords: Whipped Ricotta, Artichoke Appetizer, Lemon Ricotta Dip, Healthy Party Food, Mediterranean Meze, New York Recipe.