Smashed Artichokes with Whipped Lemon-Caper-Ricotta

Name: Smashed Artichokes with Whipped Lemon-Caper-Ricotta
Ingredients: 1 cup ricotta; 0.5 tsp dried dill; 2 tbsp fresh parsley; 0.5 tbsp capers; 0.5 tbsp olive oil; lemon zest (of 1/2 lemon); lemon juice (of 1/2 lemon); 1 clove garlic; 0.25 tsp salt; 0.25 tsp pepper; 2 can artichoke hearts (14-ounce cans, drained and patted dry); 2 tbsp olive oil; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.5 tsp pepper; 1 tbsp parmesan cheese (optional); crushed pistachios; honey; chopped scallions

Tangy and crisp but tender artichokes with a lemon-caper herbed dip

Ingredients

For the whipped ricotta

For the artichokes

Optional Toppings

Directions

1
Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.
2
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.
3
Add the artichokes to the sheet pan and roast for 18-20 minutes until browned. Flip them halfway.
4
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.
5
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).
6
Spread the cream, top with artichokes, pistachios, honey and scallions.

See on Instagram

Creamy Ricotta Corn Dip

Crispy Garlic & Rosemary Potato Stacks

Crispy Rice Kale Salad with Creamy Cumin-Lime Dressing