Smashed Artichokes with Whipped Ricotta
Serves 415 mins prep30 mins cook
These smashed artichokes are tangy and crisp yet tender, served with a whipped lemon-caper-ricotta dip. A delightful vegetarian dish that can be enjoyed as an appetizer or side, featuring flavorful herbs and optional toppings like crushed pistachios and honey.
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What you need
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 1/2 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 halfway. 4: While the artichokes are roasting, make the whipped ricotta by adding 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 and 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 whipped ricotta, top with smashed artichokes, and garnish with pistachios, honey, and scallions.View original recipe