Ricotta and artichoke pastries

Ingredients

• 600 gartichokes
• 250 gsheep’s milk ricotta
• 2 mediumeggs
• 100 gParmigiano Reggiano DOP
• as neededbreadcrumbs
• as neededfine salt
• as neededblack pepper
• as neededextra-virgin olive oil

Instructions

1. 1

   Prepare artichokes

   Remove the outer leaves and tough tips from the artichokes, cut them into quarters and remove the fuzzy centres. Cook in plenty of salted boiling water for about 10 minutes, until tender.

2. 2

   Cool and drain

   Drain the artichokes and transfer them to a bowl of cold water to stop the cooking. Drain again, pat dry with a cloth and put them in a tall container.

3. 3

   Blend the mixture

   Add the sheep’s milk ricotta and blend with a hand blender until smooth. Transfer the mixture to a bowl.

4. 4

   Add cheese and eggs

   Stir in 80 g of grated Parmesan and the eggs. Season with salt and black pepper, then mix until combined. Oil the bases and sides of four individual moulds, each about 8 cm in diameter.

5. 5

   Fill the moulds

   Coat the oiled moulds with breadcrumbs. Divide the artichoke mixture between them and sprinkle a little more breadcrumb over each one.

6. 6

   Bake until golden

   Sprinkle the remaining Parmesan over the tops. Bake in a preheated conventional oven at 190°C for 30 minutes, or until well browned. Turn out the pastries and serve warm.

What are ricotta and artichoke pastries?

These are small savoury bakes made by combining blended artichokes with sheep’s milk ricotta, eggs and grated Parmesan, then baking the mixture in individual moulds. They suit the Italian aperitivo table, where small bites are served with a drink before a meal.

The recipe’s success comes from balancing the artichokes’ earthy flavour with creamy ricotta and salty cheese. Breadcrumbs both line the moulds and help give the tops a lightly crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 26g protein, 21g carbs, 21g fat.

The artichokes and breadcrumbs provide most of the carbohydrates, while ricotta, eggs and Parmesan contribute much of the protein and fat. Serve one pastry with a generous portion of salad or other vegetables to make the plate more balanced.

Preparing the artichokes

Trim away the tough outer leaves and tips before quartering the artichokes. Removing the fuzzy centre matters too, as it can leave an unpleasant texture in the finished pastries.

Boiling the quarters for about 10 minutes softens them enough to blend. Check that they are tender before draining; larger or firmer artichokes may need a little longer.

Cooling and drying

The cold-water pause stops the artichokes cooking further after they leave the pan. Drain them well afterwards so excess water does not thin the ricotta mixture.

Patting them dry is a useful final check before blending. Water clinging to the leaves can make the filling loose and slow the pastries from setting.

Getting a smooth filling

Blend the artichokes and ricotta together before adding the eggs and cheese. This gives the mixture an even texture and avoids leaving large pieces of artichoke in the individual bakes.

Once the Parmesan and eggs are added, mix just until combined. Season to taste, remembering that Parmesan already brings a salty note.

Preparing the moulds

Oil the base and sides of each mould, then coat them with breadcrumbs so the pastries are easier to turn out. Tap out any loose excess before adding the filling.

A small breadcrumb topping adds contrast to the soft centre, while the remaining Parmesan forms the browned top. Divide the mixture evenly so the four pastries cook at a similar rate.

Baking and serving

Bake in a conventional oven at 190°C for 30 minutes, checking for a well-browned surface. The pastries should hold their shape when released from the moulds.

Let them settle briefly before turning them out, then serve warm. They work well as an appetiser or alongside a crisp green salad for a simple lunch.

Recipe notes & tips

• Use a cloth to dry the drained artichokes thoroughly before blending.
• Grate the Parmesan finely so it mixes evenly into the filling.
• Season after adding the cheese, then taste before filling the moulds.
• Oil every part of the mould that touches the mixture to help with turning out.
• Set the moulds on a baking tray to make them easier to move in and out of the oven.

Variations

• Add herbs: Mix chopped parsley into the filling for a fresh note.
• Use lemon zest: Add a little finely grated zest to brighten the artichoke flavour.
• Try another hard cheese: Replace some of the Parmesan with a similarly aged, finely grated cheese.
• Make one large bake: Use a larger ovenproof dish and check that the centre is set before serving.
• Add nutmeg: Grate a small amount into the ricotta mixture for gentle warmth.

Common mistakes to avoid

• Leaving the fuzzy centres in: Remove them when quartering the artichokes for a more pleasant texture.
• Skipping the drying step: Pat the artichokes dry so the filling does not become watery.
• Under-oiling the moulds: Coat the base and sides well to make turning out easier.
• Filling unevenly: Divide the mixture between the four moulds so the pastries bake at the same pace.
• Turning out too soon: Let the pastries settle briefly after baking so they are less likely to break.

How to store

Cool the pastries, cover and refrigerate for up to 2 days. Reheat in an oven at 160°C until warmed through; the microwave works too, though the breadcrumb topping will be softer.

Frequently asked questions