Braised artichokes, whipped ricotta, gremolata & olive-caper pangrattato

Recipe

Serves 4 as an appetizer

Ingredients

For the braised artichokes

• 4 artichokes, any smaller artichoke than the “big heart” will work, cleaned well (tutorial on how to clean artichokes here)

• 2 slices of lemon

• a handful of fresh parsley

• a handful of fresh mint

• water

• salt

For the whipped ricotta

• 1 batch of my almond ricotta or any other (vegan) ricotta of choice

• 100 ml of (vegan) whipping cream, unsweetened

• salt and pepper to taste

For the gremolata

• 1 lemon, zested

• 1/2 cup of chopped flatleaf parsley

• 6-8 garlic cloves, minced

• olive oil

• salt

For the olive and caper pangrattato

• 1 cup of bread, at least a day old, cut up in small cubes

• 4 tbs of black, pitted olives, minced

• 3 tbs of capers, minced

• salt

• 6 tbs of olive oil

Instructions

1. Place the cleaned artichokes in a pot with a drizzle of olive oil

2. Add the lemon slices, herbs and water and season with a pinch of salt

3. Place on medium heat and leave to simmer until the artichokes are soft

4. Next combine the parsley, lemon zest, minced garlic and olive oil for the gremolata and set aside.

5. Toss together the bread crumbs, chopped olives and capers, olive oil and salt.

6. Place in a preheated oven on 150C for 5-10 minutes until crispy and golden.

7. Whip up the cream with a hand mixer until soft peeks form. Whip through the ricotta and season with salt and pepper

8. Once all components are ready start assembling;

9. Spread the whipped ricotta on a serving dish.

10. Spoon over the gremolata and place the braised artichokes on top.

11. Sprinkle with the olive and caper pangrattato and finish with some fresh parsley and parsley oil or olive oil.

12. Buon appetito!

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