artichokes with fresh ricotta souffle

March 13, 2011
1 Ratings
  • Makes 6 small or 3-4 large
Author Notes

i actually made ricotta this week and because it spoils quickly have been using it in many of my recipes this week. —christy

What You'll Need
  • 6 small artichokes, washed and trimmed
  • 1 cup fresh ricotta
  • 1/4 cup grated parmesan
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • Pinch sea salt
  • Pinch black pepper
  • 1/2 teaspoon fresh thyme leaves
  1. steam artichokes in water until the leaves can be gently tugged from the base--approximately 25-35 minutes
  2. meanwhile, mix together the ricotta, parmesan, egg, lemon zest, lemon juice, salt, pepper and thyme in a small bowl.
  3. when the artichokes are done, remove from steamer and allow to cool enough to handle.
  4. once cool, gently remove the tender light green interior leaves to expose the choke. also remove the choke with a spoon.
  5. spread the remaining leaves of the artichoke gently out to form a cup. fill the cup with the ricotta mixture
  6. stand the artichokes in a pan or cupcake tin and place in a 350 degree oven for approximately 20 minutes. allow the cheese to souffle and the top to brown slightly.
  7. remove from oven and serve warm as part of an assembled salad or by itself.

See what other Food52ers are saying.

1 Review

bethmichelle March 14, 2011
Yum! This looks so good. We eat artichokes like crazy people in our house. I will definitely be trying this. Thanks!