Ingredients

The following ingredients have 6 Servings
  • 6 small artichokes, washed and trimmed
  • 1 cup fresh ricotta
  • 1/4 cup grated parmesan
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • sea salt
  • black pepper
  • 1/2 teaspoon fresh thyme leaves

Instruction

  • steam artichokes in water until the leaves can be gently tugged from the base--approximately 25-35 minutes
  • meanwhile, mix together the ricotta, parmesan, egg, lemon zest, lemon juice, salt, pepper and thyme in a small bowl.
  • when the artichokes are done, remove from steamer and allow to cool enough to handle.
  • once cool, gently remove the tender light green interior leaves to expose the choke. also remove the choke with a spoon.
  • spread the remaining leaves of the artichoke gently out to form a cup. fill the cup with the ricotta mixture
  • stand the artichokes in a pan or cupcake tin and place in a 350 degree oven for approximately 20 minutes. allow the cheese to souffle and the top to brown slightly.
  • remove from oven and serve warm as part of an assembled salad or by itself.