Lemon Whipped Ricotta with Charred Artichokes & Toasted Pine Nuts

this RECIPE

Introduction Lemon Whipped Ricotta

This vibrant Mediterranean appetizer combines creamy lemon whipped ricotta with smoky charred artichokes and crunchy toasted pine nuts. Finished with a drizzle of olive oil and a sprinkle of cracked pepper, it’s a rustic yet elegant dip that’s perfect for sharing. Serve it with crusty bread or crisp vegetables for a stunning starter or light lunch.

Ingredients

• 1 cup whole milk ricotta
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil, plus more for drizzling
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 (14 oz) can or jar of artichoke hearts, drained and halved
• 2 tbsp pine nuts
• Fresh parsley, chopped (optional, for garnish)
• Crusty bread or crostini, for serving

Instructions

1. Whip the Ricotta:
   In a food processor or using a hand mixer, whip the ricotta with lemon zest, lemon juice, olive oil, salt, and pepper until smooth and airy. Chill while preparing the toppings.
2. Char the Artichokes:
   Heat a grill pan or skillet over medium-high heat. Lightly oil the artichoke halves and sear until golden and lightly charred on each side, about 2–3 minutes per side. Set aside.
3. Toast the Pine Nuts:
   In a small dry skillet, toast the pine nuts over low heat until golden and fragrant, about 2–3 minutes. Stir frequently to prevent burning.
4. Assemble:
   Spoon the whipped ricotta into a shallow serving bowl. Top with charred artichokes, sprinkle with toasted pine nuts, and drizzle with extra olive oil. Finish with cracked pepper and chopped parsley.

Notes

• For a dairy-free option, try a whipped cashew cream in place of ricotta.
• Artichoke hearts can be fresh, frozen, or canned — just make sure they’re well-drained.
• Add a pinch of chili flakes for heat, or a spoonful of honey for sweet contrast.
• This dish can be made ahead and assembled just before serving.

Helpful Tips for Lemon Whipped Ricotta

Use whole milk ricotta for the creamiest and richest texture. Low-fat versions can be used, but they may not whip up as smooth.

Make sure to pat the artichokes dry before charring. Extra moisture can prevent a nice sear and may cause splattering in the pan.

Whipping the ricotta for a minute or two longer makes it extra light and airy — perfect for spreading or dipping.

Always toast your pine nuts in a dry pan and watch them closely. They go from golden to burned in seconds, so stir constantly and remove them from heat as soon as they turn fragrant.

For the lemon zest, use a microplane to get fine shavings that distribute flavor evenly without bitterness.

This dish is best served at room temperature. Let the ricotta sit out for 10 minutes before serving to bring out its full flavor.

You can prep the components ahead of time and assemble just before serving, making it a great option for entertaining.

Substitutions and Variations

If you prefer a dairy-free version you can replace ricotta with whipped vegan cream cheese or a cashew-based spread for a similar creamy consistency and tang

Try marinated artichoke hearts instead of plain canned or jarred ones if you want more bold Mediterranean flavor. Just drain them well before charring

Pine nuts can be swapped with chopped walnuts almonds or even pistachios depending on what you have on hand or prefer in terms of taste and texture

For extra richness add a spoonful of Greek yogurt or mascarpone to the ricotta before whipping. This creates an even silkier result

You can infuse the olive oil with garlic or herbs for a subtle extra layer of flavor. Warm it gently with rosemary or thyme and drizzle it over the dish before serving

Add roasted cherry tomatoes or grilled zucchini for a more colorful and hearty twist that turns this dip into a light lunch platter

Serve it over warm flatbread or grilled sourdough for a rustic touch or spoon it onto crostini as a passed appetizer

Serving Ideas for Lemon Whipped Ricotta

Serve this dip as a centerpiece for an appetizer platter alongside warm pita triangles crisp crostini or sliced sourdough bread. The creamy texture pairs beautifully with rustic toasted bites

It also makes a lovely spread on open-faced sandwiches topped with grilled vegetables or roasted tomatoes. Add a soft-boiled egg or fresh herbs for a light lunch

Use it as a base layer on a mezze platter with olives pickled onions roasted peppers and marinated feta for a fresh Mediterranean spread

For a more elevated dinner party presentation spoon it into individual ramekins and top each with a small drizzle of infused oil and a sprinkle of pine nuts

It’s a great brunch option too especially when served with soft scrambled eggs or next to a frittata. The lemon and herbs complement egg dishes wonderfully

If you’re serving wine pair it with a crisp Sauvignon Blanc or dry rosé. The acidity balances the richness of the ricotta and enhances the grilled artichokes

Behind the Recipe

This recipe was born out of a love for Mediterranean simplicity where a few honest ingredients come together to create something unexpectedly elegant. It’s the kind of dish you might find at a sunlit lunch table in the Greek countryside or a cozy Italian wine bar — creamy whipped cheese rich olive oil charred vegetables and a bit of crunch

The inspiration came from mezze culture where dips spreads and small bites are meant to be shared slowly with good bread and even better conversation. The whipped ricotta brings a light airy texture while the artichokes and pine nuts add contrast and depth making every bite feel layered and intentional

This dish celebrates balance and ease. It’s rustic but refined. Simple yet special. And whether you serve it as a starter or a centerpiece it’s guaranteed to leave a bright lasting impression

Frequently Asked Questions

Can I make this ahead of time
Yes you can whip the ricotta and prepare the artichokes and pine nuts a day in advance. Store them separately in the fridge and assemble just before serving for best texture and flavor

Do I have to use canned artichokes
Not at all. You can use frozen or fresh artichokes if you prefer. Just be sure to cook and drain them thoroughly before charring

What can I serve this with besides bread
Try serving it with sliced raw vegetables like cucumber endive or sweet peppers. It also works well spooned over grilled chicken or as a creamy topping for grain bowls

Can I make this dairy-free
Yes you can substitute the ricotta with a dairy-free alternative like whipped almond ricotta or cashew cream. The texture and flavor will be slightly different but still delicious

How long will leftovers keep
Store leftovers in an airtight container in the fridge for up to three days. Give it a quick stir before serving again and bring to room temperature for the best flavor

More Whipped Ricotta Recipes to Explore

If you love the bright and creamy flavor of whipped ricotta, here are a few more delicious recipes to inspire your next dish:

• Unleash the Creamy Magic of Whipped Ricotta – Tasty Flavor
• Roasted Veggies over Lemony Whipped Ricotta – Hungry Happens
• Whipped Ricotta with Honey and Lemon – Coco and Ash

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