Name: Artichokes on Whipped Ricotta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 cup whole milk ricotta cheese; 1 tablespoon extra virgin olive oil, plus more for drizzling; 1 teaspoon lemon zest; Salt and freshly ground black pepper, to taste; 1 (14 oz) can artichoke hearts, drained and halved; 1 tablespoon butter; 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried); 1 garlic clove, minced; 1 teaspoon lemon juice; Crusty bread or crostini

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If you’re craving a dish that dances between creamy, tangy, and savory, let me introduce you to the Artichokes on Whipped Ricotta Recipe. This Mediterranean-inspired appetizer is pure elegance on a plate, yet so simple you’ll want to make it for gatherings, quick lunches, or those times you just need a little sunshine on your table. Imagine plush clouds of whipped ricotta crowned with tender, golden artichokes and a kiss of lemon zest—all ready in about 20 minutes. Whether you serve it on crusty bread or straight from the bowl, this dish will have everyone swooning.

Artichokes on Whipped Ricotta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Artichokes on Whipped Ricotta Recipe is in its simplicity—each ingredient plays a starring role, adding layers of flavor, texture, or color. Gather these kitchen staples, and let’s make something unforgettable together!

Whole milk ricotta cheese (1 cup): The creamy foundation—choose a good-quality, full-fat ricotta for the dreamiest texture.
Extra virgin olive oil (1 tablespoon, plus more for drizzling): Adds silkiness to the ricotta and a fruity finish on top.
Lemon zest (1 teaspoon): Brightens the dish and brings out the Mediterranean flavors.
Salt and freshly ground black pepper, to taste: Essential for seasoning and balancing the creamy and tangy notes.
Canned artichoke hearts (14 oz, drained and halved): Tender and earthy—use marinated for extra zing, but watch the salt.
Butter (1 tablespoon): Helps the artichokes caramelize and adds richness.
Fresh thyme leaves (2 teaspoons) or dried (1/2 teaspoon): Earthy and aromatic, thyme ties everything together.
Garlic clove, minced (1): Just a hint for depth and warmth without overpowering the ricotta.
Lemon juice (1 teaspoon): Lifts the artichokes and balances the richness.
Crusty bread or crostini, for serving: The perfect vehicle for scooping up every luxurious bite.

How to Make Artichokes on Whipped Ricotta Recipe

Step 1: Whip the Ricotta

Start by adding your ricotta, olive oil, lemon zest, salt, and pepper to a food processor. Blend it all together for about a minute, until the mixture is impossibly smooth and creamy. Don’t rush this step—the whipped ricotta is what makes this dish so special! Taste and adjust the seasoning if you like. Set aside while you prepare the artichokes.

Step 2: Sauté the Aromatics

In a skillet over medium heat, melt the butter until it’s just beginning to foam. Toss in the minced garlic and thyme, cooking for about a minute. Your kitchen will start to smell amazing—this quick sauté builds the foundation of flavor for our artichokes.

Step 3: Cook the Artichokes

Add the drained and halved artichoke hearts to the skillet. Sauté them for 5–7 minutes, turning occasionally, until they’re lightly golden and have picked up all those buttery, garlicky flavors. Right at the end, splash in the lemon juice and cook for another minute to brighten everything up. Remove from heat.

Step 4: Assemble and Serve

To bring the Artichokes on Whipped Ricotta Recipe together, spread a generous layer of the whipped ricotta onto a serving plate or over slices of toasted crusty bread. Pile the warm artichokes on top, then finish with a drizzle of olive oil. For a final flourish, sprinkle on a little more thyme or lemon zest if you’re feeling fancy.

How to Serve Artichokes on Whipped Ricotta Recipe

Garnishes

A sprinkle of extra fresh thyme leaves or a touch more lemon zest can really make the flavors pop. If you love a little heat, try a pinch of red pepper flakes. And don’t forget that glossy final drizzle of olive oil—it adds both flavor and an inviting look to the Artichokes on Whipped Ricotta Recipe.

Side Dishes

This recipe shines as a light appetizer, but it also pairs beautifully with crisp salads, marinated olives, or even a simple tomato and cucumber plate. For a heartier spread, lay out some roasted vegetables or a bowl of soup alongside your whipped ricotta and artichokes.

Creative Ways to Present

For a party, spoon the whipped ricotta into individual ramekins and top with a few golden artichoke halves—perfect for passing around. Or, spread everything on a big platter with a pile of crostini to let guests help themselves. If you want to turn it into a meal, try layering it on thick toast and topping with a soft-boiled egg for a luxurious brunch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Artichokes on Whipped Ricotta Recipe, store the whipped ricotta and artichoke topping separately in airtight containers in the refrigerator. Both keep well for up to three days, making it easy to assemble a quick snack or appetizer later.

Freezing

While the whipped ricotta is best enjoyed fresh for its creamy texture, you can freeze the artichoke topping if needed. Place the cooled artichokes in a freezer-safe container and freeze for up to one month. Thaw in the fridge overnight before reheating gently.

Reheating

To reheat the artichoke topping, simply warm it in a skillet over low heat until heated through. Give the whipped ricotta a good stir before serving, and if it’s a bit stiff from the fridge, let it sit at room temperature for a few minutes to regain its fluffiness.

FAQs

Can I use fresh artichokes instead of canned?

Absolutely! If you have the time and patience, fresh artichokes are delicious here. Just steam or boil them until tender, remove the tough leaves and choke, and use the hearts as directed in the recipe.

Is the Artichokes on Whipped Ricotta Recipe gluten-free?

Yes, the main components are gluten-free! Just be sure to serve with gluten-free bread or crackers if you’re accommodating a gluten-free diet.

Can I make the whipped ricotta without a food processor?

You can! While a food processor gives the smoothest result, a sturdy whisk or hand mixer will do the job. Just make sure to mix until the ricotta is light and creamy.

What can I use instead of thyme?

If you’re out of thyme, fresh oregano, basil, or chives make wonderful substitutes. Each brings its own character to the Artichokes on Whipped Ricotta Recipe, so feel free to play with your favorite herbs.

Can I double the recipe for a crowd?

Definitely! This dish is perfect for entertaining. Simply double (or triple!) the ingredients and assemble on a large serving platter so everyone can dig in.

Final Thoughts

If you’re searching for an appetizer that’s as stunning as it is simple, you can’t go wrong with the Artichokes on Whipped Ricotta Recipe. Every bite is a celebration of creamy, zesty, and savory flavors that will have your friends asking for the recipe. Give it a try—you might just find a new favorite to share at every occasion!

Artichokes on Whipped Ricotta Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A fresh and flavorful Mediterranean appetizer featuring creamy whipped ricotta topped with warm sautéed artichokes, enhanced with garlic, thyme, and lemon zest, served on crusty bread or crostini. This easy-to-make dish is perfect as a light lunch or appetizer.

Ingredients

Scale

Whipped Ricotta

1 cup whole milk ricotta cheese
1 tablespoon extra virgin olive oil, plus more for drizzling
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste

Sautéed Artichokes

1 (14 oz) can artichoke hearts, drained and halved
1 tablespoon butter
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
1 garlic clove, minced
1 teaspoon lemon juice

To Serve

Crusty bread or crostini

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Instructions

Prepare the whipped ricotta: In a food processor, blend the ricotta, olive oil, lemon zest, salt, and pepper until smooth and creamy, about 1 minute. Set aside.
Sauté the artichokes: In a skillet over medium heat, melt the butter and add the minced garlic and thyme. Cook for 1 minute until fragrant. Add the artichoke hearts and sauté for 5–7 minutes, turning occasionally, until they are lightly golden.
Add lemon juice: Stir in the lemon juice and cook for an additional 1 minute to meld the flavors.
Assemble and serve: Spread the whipped ricotta onto a serving plate or toasted bread. Top with the warm sautéed artichokes and drizzle with a bit more olive oil. Garnish with extra thyme or lemon zest if desired.