Roasted Artichokes with Tarragon Lemon Ricotta

Artichokes are a romantic veggie to entertain with as you can take your time plucking and enjoying each leaf one by one. They require a little bit of prep work that's actually really simple! I followed Gimme Some Oven's step-by-step prep work for getting my artichokes ready for the oven. His pictures make it really easy to understand what to cut because some parts like the choke are uneatable.

After trimming my artichokes, I lightly drizzle with olive oil, garlic and spices before roasting, then serve with a zingy almond base ricotta and tarragon dip. This makes a beautiful appetizer or side, enjoy!

Roasted Artichokes with Tarragon Lemon Ricotta

by Sarah Farsh Oct 27, 2019

• drizzle of unfiltered EVOO
• garlic cloves
• kosher salt
• crushed black peppercorn
• red chili flakes
• pinch onion powder
• lemon zest 
• juice of 1 lemon
• 1/2 container Kite Hill Ricotta 
• Celtic sea salt 
• 2-3 tbsp fresh tarragon leaves, chopped (about 1 small bunch)
• fresh parsley and chives, chopped (for garnish)

Follow Gimme Some Oven's artichoke prep work directions. When you get artichokes on cookie sheet, drizzle with EVOO, kosher salt, black pepper, red chili flakes, onion powder, lemon zest and whole garlic cloves - I keep the skin on garlic when roasting, they're delicious to squeeze out and eat whole after! Roast at 450 with foil for 15min and additional 30-40min without foil or until tender. I also like to keep stems long and they're edible when roasted. 

Meanwhile, mix kite hill ricotta, lemon juice, fresh tarragon, celtic sea salt and  pepper together. Add a dash of parsley and chives to complete dipping sauce. Top cooked artichokes with ricotta sauce and chopped parsley. You can also serve sauce on the side.