Description
Lemon whipped ricotta served with charred artichokes and toasted pine nuts.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can artichoke hearts, drained and halved
- 1/4 cup pine nuts
- Fresh parsley for garnish
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, mix ricotta, lemon zest, lemon juice, olive oil, salt, and pepper until smooth.
- Heat a grill pan and char the artichokes for about 5 minutes until grill marks appear.
- Toast pine nuts in a dry skillet over medium heat until golden brown.
- Spread the whipped ricotta on a serving platter.
- Top with charred artichokes and toasted pine nuts.
- Garnish with fresh parsley before serving.
Notes
- Use fresh ricotta for best flavor.
- Adjust lemon juice to taste for desired tanginess.
- Serve with crackers or bread for dipping.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
Keywords: lemon whipped ricotta, charred artichokes, toasted pine nuts, appetizer, Italian dish