I found this recipe on NYT Cooking (I made a few modifications)- it is a delicious appetizer (or side) that will make you feel extremely sophisticated in the kitchen!
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
- ½ 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
- Sea salt (or regular salt, to taste
- Fresh lemon juice, to taste
- Sourdough bread (for dipping)
Instructions
- Heat oven to 375 degrees.
- 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.
- Pull leaves off stem, and cut about 1/2 inch of the stem (you still want some of the stem remaining)
- Cut off the top 1/3 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.
- Drain the artichokes, and place on a baking sheet, toss with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
- While artichokes are cooking, bring a medium pot of salted water to a boil. Once water is boiling, add peas; cook for 1 to 2 minutes until tender, then drain.
- In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, sea salt and lemon juice to taste. Drizzle generously with olive oil.
- Heat olive oil in a pan and toast sourdough bread until crispy – use for dipping!
Sprinkle Twist 