
Smashed Artichokes with Ricotta
Delicious smashed artichokes served with a whipped lemon-caper-ricotta dip. These artichokes are tangy, crisp, and tender, making a perfect side dish or appetizer.
What you need

tsp garlic powder

clove garlic

tsp dried dill

fl oz honey

tsp salt

can artichoke hearts
lemon zest
tsp pepper
tbsp fresh parsley

fl oz lemon juice
cup ricotta

tbsp parmesan cheese

tbsp capers

tsp dried oregano

bunch scallion

pistachio
Instructions
1: Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. 2: Add the artichokes to a bowl with 1.5 tbsp olive oil, 1 tbsp Parmesan cheese, salt, garlic powder, oregano, and pepper. Toss to combine. 3: Add the artichokes to the sheet pan and roast for 18-20 minutes until browned, flipping them halfway. 4: While the artichokes are roasting, add the ricotta, dill, parsley, capers, olive oil, lemon zest, lemon juice, garlic, salt, and pepper to a food processor and process until smooth. Set aside. 5: Remove the artichokes from the oven, increase the oven temperature to 425°F. Smash each artichoke to about 1/3-1/2 inch thick. Drizzle with the remaining oil and Parmesan cheese and place back in the oven for about 8-10 minutes on each side (18-20 minutes total). 6: Spread the cream, top with artichokes, pistachios, honey, and scallions.View original recipe