Go Back
Lemon whipped ricotta served with charred artichokes and toasted pine nuts.
Print Recipe

Lemon Whipped Ricotta with Charred Artichokes & Toasted Pine Nuts

A delightful and light dish featuring creamy whipped ricotta, smoky charred artichokes, and crunchy toasted pine nuts, perfectly suited for any gathering.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Charred Artichokes, Creamy Dip, Easy Appetizer, Lemon Whipped Ricotta, Toasted Pine Nuts
Servings: 4 servings
Calories: 250kcal

Ingredients

For the Whipped Ricotta

  • 1 cup whole milk ricotta Provides a rich texture.
  • 1 tsp lemon zest Adds a burst of citrus flavor.
  • 1 tsp honey Balances the tartness of the lemon.
  • 1 tbsp olive oil Enhances creaminess.
  • Salt and freshly cracked black pepper, to taste Essential seasonings.

For the Charred Artichokes

  • 1 can artichoke hearts, halved and drained (400g) These vegetables add texture.
  • 1 tbsp olive oil For searing.
  • Salt and pepper, to taste Enhancing flavor.
  • 1 pinch chili flakes (optional) Adds heat if desired.

For Assembly

  • 2 tbsp toasted pine nuts Provides a nutty crunch.
  • Extra lemon zest For garnishing.
  • High-quality olive oil, for drizzling Enhances flavor.
  • Fresh herbs (parsley or thyme) Adds a bright note.
  • Warm focaccia, grilled sourdough, or crostini For dipping.

Instructions

Prepare the Whipped Ricotta

  • In a mixing bowl, combine ricotta, lemon zest, honey, olive oil, salt, and freshly cracked black pepper. Blend until smooth and creamy. Chill in the refrigerator.

Char the Artichokes

  • Pat artichoke hearts dry with paper towels. In a skillet over medium-high heat, add olive oil and place artichokes cut-side down. Sear for 3-5 minutes until golden brown and charred. Season with salt, pepper, and optional chili flakes.

Toast the Pine Nuts

  • In a dry pan over low heat, toast pine nuts for 2-3 minutes, shaking frequently until golden brown. Remove from heat and let cool.

Assemble the Dish

  • Spread whipped ricotta on a plate. Top with charred artichokes and sprinkle with toasted pine nuts.

Final Touches

  • Add extra lemon zest, sprinkle with fresh herbs, and drizzle with olive oil. Serve immediately with warm focaccia, grilled sourdough, or crostini.

Notes

Consider mixing fresh herbs into the ricotta for added flavor. Store in an airtight container for up to 3 days.