Smashed Artichokes with Whipped Lemon-caper-ricotta

• temps actif: 20 minutes
• temps total: 47 minutes

Ingrédients

For the whipped ricotta:

1 cup ricotta

1/2 tsp dried dill

2 tbsp fresh parsley

1/2 tbsp capers

1/2 tbsp olive oil

Zest of 1/2 lemon

Juice of 1/2 lemon

1 clove garlic

1/4 tsp salt

1/4 tsp pepper

For the artichokes:

2 14-ounce cans artichoke hearts, drained and patted dry

2-3 tbsp olive oil, divided

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp pepper

1-2 tbsp parmesan cheese, optional

Optional Toppings:

Crushed pistachios

Honey

Chopped scallions

Instructions

Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.

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

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

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

Remove the artichokes from the oven, increase the oven temperature to 425. Next, use a flat bottomed cup to smash each artichoke to about 1/3-1/2 inch thick. Drizzle 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).

Spread the cream, top with artichokes, pistachios, honey and scallions.