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Lemon whipped ricotta topped with charred artichokes and toasted pine nuts.
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Lemon Whipped Ricotta with Charred Artichokes & Toasted Pine Nuts

A vibrant and creamy dish that combines whipped ricotta with charred artichokes and toasted pine nuts for a delicious appetizer or side.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Keyword: Appetizer, Charred Artichokes, Lemon Whipped Ricotta, Mediterranean Dish, Toasted Pine Nuts
Servings: 4 servings
Calories: 290kcal

Ingredients

For the Whipped Ricotta

  • 1 cup whole milk ricotta Creamy base for a rich texture.
  • 1 tsp lemon zest Adds a refreshing punch.
  • 1 tsp honey Balances the dish's acidity.
  • 1 tbsp olive oil Enhances flavors.
  • Salt and freshly cracked black pepper, to taste Essential seasonings.

For the Charred Artichokes

  • 1 can (400g) artichoke hearts, halved and drained Tender, juicy artichokes.
  • 1 tbsp olive oil (for artichokes) To enhance flavor.
  • Salt and pepper, to taste For seasoning.
  • pinch chili flakes (optional) Adds heat.

For Serving

  • 2 tbsp toasted pine nuts Provides crunch.
  • Extra lemon zest For garnish.
  • High-quality olive oil, for drizzling To elevate flavor.
  • Fresh herbs (parsley or thyme) For flavor and garnish.
  • Warm focaccia, grilled sourdough, or crostini For serving.

Instructions

Preparation

  • Whip the Ricotta: In a mixing bowl, combine the ricotta, lemon zest, honey, olive oil, salt, and pepper. Blend until smooth and creamy. Cover and refrigerate until ready to serve.
  • Char the Artichokes: Dry the artichoke hearts with a paper towel. Heat one tablespoon of olive oil in a skillet over medium-high heat. Add artichokes cut-side down and sear for 3 to 5 minutes until golden and slightly charred. Season with salt, pepper, and chili flakes if desired.
  • Toast the Pine Nuts: In a small dry frying pan, toast the pine nuts over low heat for 2 to 3 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.

Assembly

  • On a serving plate, spread the whipped ricotta evenly. Arrange the charred artichokes on top and sprinkle the toasted pine nuts for added texture.

Garnish & Serve

  • Finish with extra lemon zest and fresh herbs. Drizzle with high-quality olive oil and serve with focaccia, grilled sourdough, or crostini.

Notes

Consider mixing in garlic powder into the whipped ricotta for added flavor. Use fresh herbs for a more vibrant aroma. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Allow artichokes to sit longer in the skillet for a deeper char.