Artichokes on Whipped Ricotta with Herb Gremolata – Fresh, Creamy & Bright
Looking for a light, elegant appetizer or side dish that celebrates fresh herbs and seasonal produce? This Artichokes on Whipped Ricotta with Herb Gremolata is a Mediterranean-inspired dish that’s as beautiful as it is flavorful.
With tender artichokes, a base of creamy whipped ricotta, and a bright, zesty herb gremolata made with parsley, mint, lemon zest, and green garlic, this recipe delivers a perfect harmony of rich, herby, and tangy flavors. Serve it as a starter, side, or a shareable small plate—it’s simple to prepare yet deeply impressive.
Ingredients
- Produce
- 3 artichokes trimmed and cleaned
- 2 lemons juiced and zested
- 2 tablespoons lemon zest from above lemons
- ½ bunch fresh mint finely chopped
- 3 tablespoons chives finely chopped
- 3 tablespoons fresh parsley finely chopped
- 1 green garlic stem minced
- Dairy
- 6 oz ricotta cheese high quality, full-fat
- Oils & Vinegars
- 3 tablespoons olive oil
- ½ cup extra virgin olive oil for gremolata and drizzling
- Condiments
- 1 tablespoon lemon juice from the 2 lemons above
- Baking & Spices
- 1 tablespoon peppercorns
- ¼ teaspoon black pepper
- 1⅛ tablespoons salt divided
- Salt and pepper to taste
Instructions
Step 1: Prep and Cook the Artichokes
- Trim artichokes by removing tough outer leaves and cutting off the top third.
- Cut in half lengthwise and remove the fuzzy choke.
- Fill a large pot with water, add 1 lemon’s juice, 1 tbsp salt, and peppercorns.
- Bring to a boil, then add artichokes and boil until tender—about 20–25 minutes.
- Drain and set aside to cool slightly.
Step 2: Make the Herb Gremolata
- In a bowl, combine:
- Parsley
- Mint
- Chives
- Green garlic
- Lemon zest
- 1 tbsp lemon juice
- ¼ tsp black pepper
- ¼ tsp salt
- Stir in ½ cup extra virgin olive oil until the herbs are fully coated.
- Set aside to let flavors meld.
Step 3: Whip the Ricotta
- In a food processor or bowl, whip the ricotta with 1 tbsp olive oil, a pinch of salt, and a splash of lemon juice until light and fluffy.
- Chill until ready to use.
Step 4: Sear or Grill the Artichokes (Optional)
- For added flavor, sear the cooked artichokes in 2 tbsp olive oil in a hot skillet or grill them until lightly charred.
Step 5: Assemble
- Spread a generous layer of whipped ricotta on a serving plate.
- Arrange the artichoke halves or quarters over the ricotta.
- Spoon the herb gremolata on top.
- Drizzle with extra olive oil and a final zest of lemon.
- Sprinkle with flaky salt and cracked pepper.
Notes
Variations
1. Roasted Artichokes Version
Roast artichokes with olive oil and garlic at 400°F (200°C) for 30 minutes instead of boiling for deeper flavor. 2. Vegan Option
Use vegan ricotta or whipped cashew cheese for a plant-based alternative. 3. Add Crunch
Top with toasted pine nuts, breadcrumbs, or crushed pistachios for extra texture. 4. Serve on Toast
Layer all components on toasted sourdough for a chic bruschetta-style appetizer. Storage & Make-Ahead Tips
Storage:
Store each component separately in airtight containers. Ricotta and gremolata last up to 3 days in the fridge. Make Ahead:
Cook and store artichokes a day ahead. Whip ricotta and make gremolata up to 1 day ahead for easy assembly. 10 Frequently Asked Questions
1. Can I use canned or jarred artichokes?
Yes, if short on time. Just rinse and pat dry before searing or warming. 2. What is green garlic?
Green garlic is young garlic with a milder flavor—you can sub with a small garlic clove if unavailable. 3. Can I make this completely dairy-free?
Yes, use a plant-based ricotta or whipped cashew spread. 4. How do I make the ricotta extra smooth?
Whip in a food processor with olive oil and lemon juice for 2–3 minutes until creamy. 5. Can I serve this cold?
Absolutely! It’s delicious chilled or at room temperature. 6. What’s the best way to zest lemons?
Use a microplane to finely zest, avoiding the bitter white pith. 7. Can I add protein to this dish?
Yes—top with prosciutto, grilled shrimp, or soft-boiled eggs. 8. Can I use dried herbs?
Fresh herbs are best for gremolata, but dried can be used in a pinch (reduce quantity by half). 9. How do I make this more filling?
Serve with a side of warm crusty bread or over polenta or pasta. 10. What wine pairs well?
Try a crisp white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc. Conclusion
This Artichokes on Whipped Ricotta with Herb Gremolata is the perfect showcase of fresh, vibrant ingredients coming together in a simple, elegant, and delicious way. With creamy ricotta, zesty herbs, and tender artichokes, every bite is full of flavor and freshness. Whether you’re hosting a dinner party or looking to elevate your veggie game, this dish is sure to impress with minimal effort. 🌿🍋🧄
1. Roasted Artichokes Version
Roast artichokes with olive oil and garlic at 400°F (200°C) for 30 minutes instead of boiling for deeper flavor. 2. Vegan Option
Use vegan ricotta or whipped cashew cheese for a plant-based alternative. 3. Add Crunch
Top with toasted pine nuts, breadcrumbs, or crushed pistachios for extra texture. 4. Serve on Toast
Layer all components on toasted sourdough for a chic bruschetta-style appetizer. Storage & Make-Ahead Tips
Storage:
Store each component separately in airtight containers. Ricotta and gremolata last up to 3 days in the fridge. Make Ahead:
Cook and store artichokes a day ahead. Whip ricotta and make gremolata up to 1 day ahead for easy assembly. 10 Frequently Asked Questions
1. Can I use canned or jarred artichokes?
Yes, if short on time. Just rinse and pat dry before searing or warming. 2. What is green garlic?
Green garlic is young garlic with a milder flavor—you can sub with a small garlic clove if unavailable. 3. Can I make this completely dairy-free?
Yes, use a plant-based ricotta or whipped cashew spread. 4. How do I make the ricotta extra smooth?
Whip in a food processor with olive oil and lemon juice for 2–3 minutes until creamy. 5. Can I serve this cold?
Absolutely! It’s delicious chilled or at room temperature. 6. What’s the best way to zest lemons?
Use a microplane to finely zest, avoiding the bitter white pith. 7. Can I add protein to this dish?
Yes—top with prosciutto, grilled shrimp, or soft-boiled eggs. 8. Can I use dried herbs?
Fresh herbs are best for gremolata, but dried can be used in a pinch (reduce quantity by half). 9. How do I make this more filling?
Serve with a side of warm crusty bread or over polenta or pasta. 10. What wine pairs well?
Try a crisp white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc. Conclusion
This Artichokes on Whipped Ricotta with Herb Gremolata is the perfect showcase of fresh, vibrant ingredients coming together in a simple, elegant, and delicious way. With creamy ricotta, zesty herbs, and tender artichokes, every bite is full of flavor and freshness. Whether you’re hosting a dinner party or looking to elevate your veggie game, this dish is sure to impress with minimal effort. 🌿🍋🧄
