Roasted Artichokes With Ricotta and Peas

Name: Roasted Artichokes With Ricotta and Peas
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 lemon, cut in half; 4 medium artichokes, or 8 to 10 small or baby artichokes; 2 tablespoons extra-virgin olive oil, more for garnish; 1/2 teaspoon kosher salt, more to taste; 1 cup fresh peas (from about 1 pound of peas in the pod) or frozen peas; 2 cups fresh ricotta cheese; Finely grated zest from 1 lemon; 1/4 cup torn mint or dill, or a combination; Flaky sea salt, to taste; Fresh lemon juice, to taste; Crostini, for serving (optional)

By Melissa Clark

Total Time: 1 hour
Rating: 4(134)
Comments: Read comments

The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you’re throwing a lot away — and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.

Featured in: Diving Into the Artichoke, That Delicious Mess

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Ingredients

Yield:4 to 6 servings

1lemon, cut in half
4medium artichokes, or 8 to 10 small or baby artichokes
2tablespoons extra-virgin olive oil, more for garnish
½teaspoon kosher salt, more to taste
1cup fresh peas (from about 1 pound of peas in the pod) or frozen peas
2cups fresh ricotta cheese
Finely grated zest from 1 lemon
¼cup torn mint or dill, or a combination
Flaky sea salt, to taste
Fresh lemon juice, to taste
Crostini, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees.
Step 2
Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top ⅓ of artichoke and discard. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
Step 3
Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
Step 4
Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
Step 5
In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.

Ratings

4 out of 5

134 user ratings

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Comments

David7 years ago

I like to use my trusty microwave steamer (AKA Pasta Boat) for many vegetables, including artichokes. I cut off the tops and nuke them until the petals peel off nicely. After I enjoy the petals in butter, I clean out the choke and enjoy the heart and the stem with butter, olive oil, mayo, etc. Your take on this method?

juju5 years ago

You must steam or do something else to tenderize the artichokes before roasting or the leaves, even the tender innermost leaves, will be inedible.

CJ1 year ago

First time making the recipe and after seeing the comments, I steamed them for 10 min first and then put them in the oven wrapped in aluminum foil. They turned out great

Austro Girl3 years ago

I used baby artichokes, par boiled them, then roasted, and they were still tough. Would imagine I'd need to roast them (lower temp?) for an hour+ to make them edible for 'polite company'. The ricotta/pea bed was a nice touch!

Alison3 years ago

Use frozen artichokes and Calabro whole milk ricotta

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