-
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
Continue After Advertisement
Ingredients
-
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
Directions
-
steam artichokes in water until the leaves can be gently tugged from the base--approximately 25-35 minutes
-
meanwhile, mix together the ricotta, parmesan, egg, lemon zest, lemon juice, salt, pepper and thyme in a small bowl.
-
when the artichokes are done, remove from steamer and allow to cool enough to handle.
-
once cool, gently remove the tender light green interior leaves to expose the choke. also remove the choke with a spoon.
-
spread the remaining leaves of the artichoke gently out to form a cup. fill the cup with the ricotta mixture
-
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.
-
remove from oven and serve warm as part of an assembled salad or by itself.
See what other Food52ers are saying.