Go Back
Lemon whipped ricotta dish with charred artichokes and toasted pine nuts
Print Recipe

Lemon Whipped Ricotta with Charred Artichokes & Toasted Pine Nuts

A delightful appetizer featuring creamy whipped ricotta, charred artichokes, and crunchy toasted pine nuts, perfect for entertaining or a casual treat.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Keyword: Charred Artichokes, Easy Appetizer, Quick Recipe, Ricotta, Toasted Pine Nuts
Servings: 4 servings
Calories: 300kcal

Ingredients

For the whipped ricotta

  • 1 cup whole milk ricotta Creamy and rich, this is the heart of our dish.
  • 1 tsp lemon zest Adds a zesty brightness that enhances the ricotta.
  • 1 tsp honey A touch of sweetness to balance the flavors.
  • 1 tbsp olive oil Provides richness and depth.
  • to taste Salt and freshly cracked black pepper Essential for seasoning and enhancing the dish.

For the charred artichokes

  • 1 can (400g) artichoke hearts, halved and drained Tender, juicy artichokes add a unique flavor.
  • 1 tbsp olive oil For charring the artichokes without them sticking.
  • to taste Salt and pepper For that added flavor.
  • a pinch chili flakes (optional) A hint of spice, if you’re feeling adventurous.

For garnish

  • 2 tbsp toasted pine nuts Bring a nutty crunch that complements the dish perfectly.
  • to taste Extra lemon zest For garnish, adding brightness.
  • to taste High-quality olive oil Elevates the flavor profile and adds a luxurious touch.
  • to taste Fresh herbs (parsley or thyme) For color and freshness.
  • 1 loaf Warm focaccia, grilled sourdough, or crostini The perfect vehicles for enjoying your creation.

Instructions

Preparation

  • Combine the ricotta, lemon zest, honey, olive oil, salt, and pepper in a mixing bowl. Whisk until smooth and creamy, then refrigerate to chill.
  • Pat the artichoke hearts dry. Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear artichokes cut-side down for 3-5 minutes until golden and charred. Season with salt, pepper, and optional chili flakes.
  • In a dry frying pan over low heat, toast the pine nuts for 2-3 minutes, stirring regularly until golden brown. Set aside to cool.

Assembly

  • Spread the whipped ricotta on your serving plate. Arrange charred artichokes on top.
  • Sprinkle toasted pine nuts, additional lemon zest, and fresh herbs over the dish. Drizzle with high-quality olive oil before serving.

Notes

Opt for high-quality ricotta for the best flavor. Consider experimenting with different herbs like basil, mint, or dill. Substitute pine nuts with toasted almonds or walnuts if preferred.