Crispy Smashed Artichoke Hearts with Whipped Lemon-Caper Ricotta by @starinfinitefood

43 min

4 servings

🧀

240 ml

Ricotta

🌿

0.5 tsp

Dried dill

🌿

2 tbsp

Fresh parsley

🫒

0.5 tbsp

Capers

🫒

3 tbsp

Olive oil

🍋

0.5

Lemon zest

🍋

0.5

Lemon juice

🧄

1 clove

Garlic

🧂

0.25 tsp

Salt

⚫

0.75 tsp

Pepper

🥕

2 cans

Artichoke hearts

🧄

0.5 tsp

Garlic powder

🌿

0.5 tsp

Dried oregano

🧀

1.5 tbsp

Parmesan cheese

🥜

Pistachios

🍯

Honey

🧅

Scallions

  1. Preheat

    Preheat the oven to 400 and line a sheet pan with parchment paper.

  2. Add
    • Artichoke hearts
    • Olive oil
    • Parmesan cheese

    Add the artichokes to a bowl with 1 1/2 tbsp olive oil, 1 tbsp Parmesan cheese, salt, garlic powder, oregano and pepper, and toss to combine.

  3. Add
    • Artichoke hearts

    Add the artichokes to the sheet pan and roast for 18-20 minutes until browned, flipping them halfway.

  4. Add
    • Ricotta
    • Dried dill
    • Capers

    While the artichokes are roasting, add the ricotta, dill, parsley, capers, olive oil, lemon zest, lemon juice, garlic, salt and pepper to a food processor and process until smooth, then set aside.

  5. Step
    • Artichoke hearts

    Remove the artichokes from the oven and increase the oven temperature to 425.

  6. Smash
    • Artichoke hearts

    Use a flat bottomed cup to smash each artichoke to about 1/3-1/2 inch thick.

  7. Drizzle
    • Artichoke hearts
    • Olive oil
    • Parmesan cheese

    Drizzle the artichokes with the remaining oil and Parmesan cheese and place back in the oven for about 8-10 minutes on each side, 18-20 minutes total.

  8. Spread
    • Ricotta
    • Artichoke hearts
    • Pistachios

    Spread the whipped ricotta, top with the artichokes, pistachios, honey and scallions.

Crispy Smashed Artichoke Hearts with Whipped Lemon-Caper Ricotta by @starinfinitefood

43 min

4 servings

🧀

240 ml

Ricotta

🌿

0.5 tsp

Dried dill

🌿

2 tbsp

Fresh parsley

🫒

0.5 tbsp

Capers

🫒

3 tbsp

Olive oil

🍋

0.5

Lemon zest

🍋

0.5

Lemon juice

🧄

1 clove

Garlic

🧂

0.25 tsp

Salt

⚫

0.75 tsp

Pepper

🥕

2 cans

Artichoke hearts

🧄

0.5 tsp

Garlic powder

🌿

0.5 tsp

Dried oregano

🧀

1.5 tbsp

Parmesan cheese

🥜

Pistachios

🍯

Honey

🧅

Scallions

Preparation Steps

  1. Step 1/8

    Preheat the oven to 400 and line a sheet pan with parchment paper.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/8

    Add the artichokes to a bowl with 1 1/2 tbsp olive oil, 1 tbsp Parmesan cheese, salt, garlic powder, oregano and pepper, and toss to combine.

    🥕Artichoke hearts
    🫒Olive oil
    🧀Parmesan cheese
    🧂Salt
    🧄Garlic powder
    🌿Dried oregano
    ⚫Pepper
    🥣Mixing bowl

  3. Step 3/8

    Add the artichokes to the sheet pan and roast for 18-20 minutes until browned, flipping them halfway.

    🥕Artichoke hearts
    🍳Sheet pan

  4. Step 4/8

    While the artichokes are roasting, add the ricotta, dill, parsley, capers, olive oil, lemon zest, lemon juice, garlic, salt and pepper to a food processor and process until smooth, then set aside.

    🧀Ricotta
    🌿Dried dill
    🌿Fresh parsley
    🫒Capers
    🫒Olive oil
    🍋Lemon zest
    🍋Lemon juice
    🧄Garlic
    🧂Salt
    ⚫Pepper

  5. Step 5/8

    Remove the artichokes from the oven and increase the oven temperature to 425.

  6. Step 6/8

    Use a flat bottomed cup to smash each artichoke to about 1/3-1/2 inch thick.

    🥕Artichoke hearts
    🥄Flat bottomed cup

  7. Step 7/8

    Drizzle the artichokes with the remaining oil and Parmesan cheese and place back in the oven for about 8-10 minutes on each side, 18-20 minutes total.

    🥕Artichoke hearts
    🫒Olive oil
    🧀Parmesan cheese
    🍳Sheet pan

  8. Step 8/8

    Spread the whipped ricotta, top with the artichokes, pistachios, honey and scallions.

    🧀Ricotta
    🥕Artichoke hearts
    🥜Pistachios
    🍯Honey
    🧅Scallions
    🥄Spatula

Composition

Ingredients

Types

Dairy, Herbs, Vegetables, Oils, Fruits, Spices, Nuts, Sweeteners

Ingredients

Ricotta, Dried dill, Fresh parsley, Capers, Olive oil, Lemon zest, Lemon juice, Garlic, Salt, Pepper, Artichoke hearts, Garlic powder, Dried oregano, Parmesan cheese, Pistachios, Honey, Scallions

Notes

Olive oil (for the whipped ricotta, divided, 2-3 tbsp for the artichokes), Lemon zest (zest of half a lemon), Salt (for the whipped ricotta), Pepper (for the whipped ricotta), Artichoke hearts (14-ounce cans, drained and patted dry), Parmesan cheese (optional, 1-2 tbsp), Pistachios (crushed, optional topping, no amount given), Honey (optional topping, no amount given), Scallions (chopped, optional topping, no amount given)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Low-Carb, soy-free, Vegetarian, Gluten-Free

Calories

260 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 14g, Fat: 19g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 680mg, Calcium: 160mg, Potassium: 350mg, Iron: 1.3mg, Magnesium: 25mg

Vitamins

Vitamin C: 12mg, Vitamin A: 150mcg, Folate: 45mcg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

28 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Sheet pan, Parchment paper, Flat bottomed cup, Spatula

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Dip, Starter, Appetizer

Occasions

Dinner Party, Appetizer Night

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Creamy, Crunchy

Flavors

Tangy, Citrusy, Garlicky, Savory, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,keep ricotta whip and artichokes separate if possible for best texture,reheat artichokes in oven or air fryer to restore crispiness)