Ricotta and Artichoke Tarts

Ricotta and artichoke tarts are a delicious and refined dish, perfect as an appetizer or as a light main course. Here I present to you an Italian version of this recipe.

Ingredients

• 300 g of fresh ricotta
• 200 g of artichoke hearts (you can use the ones in oil for convenience, but if they are in season I recommend using fresh artichokes)
• 2 eggs
• 40 g of grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley (optional)
• Extra virgin olive oil
• Butter and breadcrumbs for buttering and sprinkling the molds

Preparation

1. Prepare the artichokes: if using fresh ones, clean them by removing the tough outer leaves and spiny tips, cut them in half, remove the “beard” inside and cut them into thin slices. Soak them in lemon water to prevent browning. Drain and cook them in a pan with a drizzle of oil and a clove of garlic for 10-15 minutes. If instead you use artichokes in oil, drain them well and cut them into small pieces.

2. In a bowl, mix the ricotta with the eggs, Parmesan, salt, pepper and, if you wish, a little chopped parsley.

3. Add the artichokes to the ricotta and gently mix to incorporate them into the mixture.

4. Take single-serve molds (which can be ceramic or silicone) and butter them, then sprinkle with breadcrumbs.

5. Fill the molds with the ricotta and artichoke mixture, leveling the surface.

6. Bake in a pre-heated oven at 180 °C for about 20-25 minutes, or until the tarts are golden on top.

7. Once cooked, let them cool down and then gently unmold them.

Serve with a drizzle of raw extra virgin olive oil and, if you like, some parsley leaves for decoration.

Curiosity

Artichokes are widely used in Italian cuisine and match perfectly with the sweetness of ricotta. These tarts can be a modern version of the more rustic “torta pasqualina,” typical of the Ligurian tradition and often prepared for the Easter holidays, which usually includes spinach or other greens.