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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
Ingredients
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6
small artichokes, washed and trimmed
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1 cup
fresh ricotta
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1/4 cup
grated parmesan
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1
large egg
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1 teaspoon
lemon zest
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1 teaspoon
fresh lemon juice
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Pinch
sea salt
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Pinch
black pepper
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1/2 teaspoon
fresh thyme leaves
Directions
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steam artichokes in water until the leaves can be gently tugged from the base--approximately 25-35 minutes
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meanwhile, mix together the ricotta, parmesan, egg, lemon zest, lemon juice, salt, pepper and thyme in a small bowl.
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when the artichokes are done, remove from steamer and allow to cool enough to handle.
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once cool, gently remove the tender light green interior leaves to expose the choke. also remove the choke with a spoon.
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spread the remaining leaves of the artichoke gently out to form a cup. fill the cup with the ricotta mixture
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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.
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remove from oven and serve warm as part of an assembled salad or by itself.
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