Artichokes With Fresh Ricotta Souffle – a delicious recipe with artichokes, fresh ricotta, parmesan, egg, lemon zest, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
steam artichokes in water until the leaves can be gently tugged from the base--approximately 25-35 minutes
2
meanwhile, mix together the ricotta, parmesan, egg, lemon zest, lemon juice, salt, pepper and thyme in a small bowl.
3
when the artichokes are done, remove from steamer and allow to cool enough to handle.
4
once cool, gently remove the tender light green interior leaves to expose the choke. also remove the choke with a spoon.
5
spread the remaining leaves of the artichoke gently out to form a cup. fill the cup with the ricotta mixture
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
remove from oven and serve warm as part of an assembled salad or by itself.
168
kcal
Calories
12
g
Fat
3
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 small artichokes, washed and trimmed, 1 cup fresh ricotta, 1/4 cup grated parmesan, 1 large egg, and more.
Yes, Artichokes With Fresh Ricotta Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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