Equipment
Ingredients
Lemony Ricotta Base
- 250 g whole milk ricotta, drained if excessively wet
- 1 lemon, zested and juiced
- 15 ml extra virgin olive oil, high quality
- 2 g kosher salt
Roasted Artichokes and Peas
- 400 g fresh baby artichokes
- 30 ml extra virgin olive oil
- 2 garlic, smashed peeled cloves
- 150 g fresh shelled green peas
- 10 g fresh mint, roughly chopped
- 10 g fresh flat-leaf parsley, roughly chopped
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
Prepare the baby artichokes using a chef knife by snapping off the tough outer dark green leaves until only the pale yellow leaves remain. Trim the top third of the artichoke and peel the stem. Halve them lengthwise.
Drain and pat the artichokes dry. Toss them on the baking sheet with 30ml of olive oil, the smashed garlic cloves, 3g of kosher salt, and the black pepper. Roast at 200°C/400°F for 20 minutes, or until tender and deeply caramelized at the edges.
While the artichokes roast, bring a small saucepan of salted water to a boil. Add the fresh peas and blanch for 2 minutes. Remove with a slotted spoon and immediately transfer to a bowl of ice water to halt the cooking process.
In a medium mixing bowl, combine the ricotta, 15ml of olive oil, all the lemon zest, 15ml of the lemon juice, and 2g of kosher salt. Use a whisk to whip the mixture aggressively for 2 minutes until it becomes light, airy, and totally smooth.
Remove the roasted artichokes from the oven and discard the roasted garlic cloves. In a mixing bowl, gently combine the warm artichokes, drained blanched peas, chopped mint, chopped parsley, and another 15ml splash of lemon juice.
Swoosh the whipped lemony ricotta over the base of a wide serving platter. Spoon the warm artichoke and pea mixture over the top. Finish with an extra drizzle of finishing olive oil and serve immediately.
Chef's Notes
- Acidulated water is essential when working with raw artichokes. Keep a bowl of cold water mixed with lemon halves nearby to drop your trimmed artichokes into as you work.
- The contrast of temperatures makes this dish stand out. Serve the ricotta slightly chilled and the roasted artichokes warm so the heat releases the volatile oils in the mint and parsley.
- Do not skip discarding the garlic after roasting. It imparts its flavor into the roasting oil without overpowering the delicate peas and fresh herbs in the final assembly.
- Always shock green vegetables like peas in an ice bath immediately after blanching to lock in chlorophyll, ensuring a vibrant green presentation.
Storage
Refrigerator: 2 days — Store ricotta base and vegetable topping in separate airtight containers.
Reheating: Serve cold or at room temperature. If desired, gently warm the artichoke mixture in a pan before assembling.
