My neck of the woods is well-known for its artichokes so figured I should get a recipe up on the blog that featured these amazing vegetables. Not only are they ridiculously beautiful, artichokes have one of the highest antioxidant capacities of any vegetable. Growing up, my mom used to steam and serve them with aioli or homemade mayonnaise. I used to love digging my teeth into the fleshy bits and piling up my stack of leaves as high as I could! For this recipe, I’ve created a deliciously creamy avocado almond ricotta—dairy free and vegan—rounded out with a bit of lemon, garlic and dill. Dive in!
2 Meyer lemons
1 cup blanched slivered almonds
1 garlic clove, crushed
Salt & pepper
Red pepper flakes
1. Soak 1 cup almond slivers in filtered water overnight.
2. The next day, bring large pot of salty water to a boil. Cut artichokes in half lengthwise. Sprinkle each with a bit of lemon juice and toss into the pot along with the used lemons. Cook for 12-15 minutes.
3. Drain almond slivers. Put in food processor. Add juice of 1/2 lemon, 1/4 cup filtered water, 1 garlic clove, chopped dill (as much as you like), avocado, a couple tablespoons of olive oil, salt and pepper. Blend until smooth. Taste for seasoning.
4. Blanche artichokes in ice bath. This will keep them vibrant and stop them from cooking further. Dry off with paper towels.
5. In a large frying pan, warm up 3 or 4 tablespoons of olive oil and place artichoke halves face down. Fry until golden, about 5 minutes. I fried about 2 to 3 halves at a time.
6. Place artichoke hearts face up on serving platter. Sprinkle with salt, pepper, red pepper flakes, a big squeeze of lemon and ricotta on the side. Serve with an extra bowl to toss in the used leaves.