Smashed Artichokes with Whipped Lemon-Caper-Ricotta
Serves 420 mins prep30 mins cook
A delightful dish featuring smashed artichokes paired with a whipped lemon-caper-ricotta dip. This perfect spring recipe is both tangy and crisp yet tender, enhanced with fresh herbs and flavors. Ideal for sharing as an appetizer or a side dish.
0 servings
What you need
Instructions
1: Preheat the oven to 400°F and line a sheet pan with parchment paper. 2: In a bowl, combine artichokes with 1 1/2 tbsp olive oil, 1 tbsp Parmesan cheese, salt, garlic powder, oregano, and pepper. Toss to combine. 3: Spread the artichokes onto the sheet pan and roast for 18-20 minutes, flipping halfway. 4: While the artichokes roast, prepare the whip by processing ricotta, dill, parsley, capers, olive oil, lemon zest, lemon juice, garlic, salt, and pepper in a food processor until smooth. 5: Remove artichokes from the oven, increase temperature to 425°F, and gently smash each artichoke to about 1/3-1/2 inch thick. 6: Drizzle with remaining oil and Parmesan cheese, then return to the oven for 8-10 minutes on each side. 7: Spread whipped ricotta on a serving plate, top with smashed artichokes, and garnish with pistachios, honey, and scallions.View original recipe