Artichokes With Fresh Ricotta Souffle

1. 1

   steam artichokes in water until the leaves can be gently tugged from the base--approximately 25-35 minutes

2. 2

   meanwhile, mix together the ricotta, parmesan, egg, lemon zest, lemon juice, salt, pepper and thyme in a small bowl.

3. 3

   when the artichokes are done, remove from steamer and allow to cool enough to handle.

4. 4

   once cool, gently remove the tender light green interior leaves to expose the choke. also remove the choke with a spoon.

5. 5

   spread the remaining leaves of the artichoke gently out to form a cup. fill the cup with the ricotta mixture

6. 6

   stand the artichokes in a pan or cupcake tin and place in a 350 degree oven for approximately 20 minutes. allow the cheese to souffle and the top to brown slightly.

7. 7

   remove from oven and serve warm as part of an assembled salad or by itself.

* Per serving · 4 servings · Values may vary.