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
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.
Notes
- Use marinated artichokes for extra flavor, but reduce added salt accordingly.
- This dish can be served warm or at room temperature.
- Great as an appetizer or light lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
