Recipes › Globe Artichoke › Artichoke Flatbread with Whipped Ricotta
Artichoke Flatbread with Whipped Ricotta
Crispy flatbread spread with whipped lemon ricotta, topped with marinated artichokes, fresh herbs, and a drizzle of honey. It's a sophisticated appetizer that comes together in 20 minutes and looks impressive enough to serve at any dinner party.
Globe Artichoke is usually ready May to July. More globe artichoke recipes, or see what to sow this month where you are.
Ingredients
- 11 oz marinated artichoke hearts, drained and halved
- 4 store-bought flatbreads or naanor pizza dough
- 8¾ oz ricotta cheese
- 1 lemon, zested
- ½ oz fresh basil, torn
- 1 tsp fresh thyme, leaves picked
- 1 tbsp honey
- 2 tbsp olive oil
- ½ tsp salt and black pepper, to taste
Contains: milk, cereals gluten.
Method
- Preheat oven to 400°F (200°C) or use a broiler. Brush flatbreads with olive oil and bake/broil for 5-7 minutes until crispy and golden.About 8 min
- Whip the ricotta with lemon zest, salt, and pepper until fluffy using a fork or food processor.About 3 min
- Spread the whipped ricotta generously over the crispy flatbreads.About 2 min
- Top with artichoke hearts, fresh basil, and thyme. Drizzle with honey and a little of the artichoke marinade oil. Serve immediately.About 3 min
Tips
- Make sure the flatbread is genuinely crispy before adding the ricotta — a soft base turns into a soggy mess quickly.
- Use the marinade oil from the artichokes instead of plain olive oil for brushing the flatbread.
Ring the changes
- Add roasted red pepper strips and olives.
- Replace ricotta with burrata for an even more luxurious version.
Keeping it
Assemble just before serving. Components keep separately — ricotta for 3 days, artichokes for 2 weeks in oil.
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