Artichoke Hearts with Herb Gremolata - Kitchen-by-the-Sea (2024)

Artichokes are one of our favorite things of all time. Although we will eat an artichoke in pretty much any form, there is nothing better than a restaurant-prepared artichoke. At restaurants, we see them prepared in two main ways: whole (steamed or grilled with dipping sauce for the leaves) or prepared tapas-style so that only the tender stem, heart, and leaves are used. We are making the tapas-style version on a bed of whipped ricotta and topped with an herb gremolata. These restaurant-style artichoke hearts are incredibly delicious and easier to prepare than they look.

Here are some tips for the best artichoke hearts:

• Lemon: Artichokes oxidize as soon as you cut them, causing them to brown. To prevent this from happening, immediately after cutting them, rub lemon over the cut. We also like to have a bowl of lemon water on hand to place them in while we prepare the other artichokes before boiling.
• Pick the right one: Read the tips below to ensure you are using a fresh, delicious choke. The dish is only as good as the quality of ingredients used. Making sure you have the right artichoke is half of the battle. We know you can’t see inside the choke when buying them, but luckily there are a few tips to ensure you are getting a fresh, delicious choke.
• Boil them with aromatics: To ensure the artichokes are layered with flavor throughout the process, we not only top them with delicious additions like ricotta and gremolata when plating, but we also infuse them with spices while they boil. In this recipe, we add lemon, salt, and pepper into the water while the artichokes boil. Adding these directly into the water will ensure the artichokes are layered with seasoning and flavor. You can play around with the additions to the water. Other things we love including in the water are herbs like thyme or bay leaf or rosemary.

How to pick the best artichoke:

When it comes to selecting artichokes, it’s important to choose ones that are fresh and flavorful. Here are some tips to help you pick the best ones for this dish:

1. Look for artichokes with tight, compact leaves: Choose artichokes with leaves that are tightly packed and not spread out. This is a sign that the artichoke is fresh and hasn’t started to dry out.
2. Check for firmness: A good artichoke should feel firm and heavy in your hand. Squeeze the artichoke gently to make sure it’s not soft or squishy.
3. Check the color: Look for artichokes that have a deep green color. Avoid artichokes that have a lot of brown or yellow spots, as this can be a sign of decay.
4. Check the stem: The stem of the artichoke should be firm and not dried out. If the stem is soft or mushy, it’s a sign that the artichoke is not fresh.

Components of Artichokes hearts on ricotta with gremolata:

1. Whipped Ricotta: A mixture of ricotta cheese, olive oil, lemon zest, salt, and pepper that is whipped until light and fluffy, perfect for serving as a bed for the artichokes.
2. Artichokes: Are one of our favorite vegetables that requires a little bit of preparation to remove the tough outer leaves and fuzzy choke, but they are always worth the effort.
3. Herb Gremolata: A flavorful mixture of finely chopped herbs (chives, parsley, mint), garlic, lemon juice and zest, and olive oil that is dotted over the top of the artichokes for a bright and fresh finish.

Ingredient Notes:

1. Artichokes: Look for artichokes that are firm and heavy with tightly packed leaves. The leaves should be a vibrant green color without any signs of browning. See a full list of tips above.
2. Peppercorn: We use black, whole peppercorns for this recipe.
3. Olive oil: Use a good quality extra virgin olive oil for the gremolata as this is directly drizzled over top of the artichokes.
4. Lemon: Freshly squeezed lemon juice and zest add brightness to the recipe. We use a microplane to zest our lemons.
5. Ricotta: We recommend using whole milk ricotta for the whipped ricotta.
6. Herbs: Fresh herbs are the base of the gremolata. You can also adjust the herbs but using other herbs such as basil or tarragon.
7. Garlic: Green garlic can be hard to find, so you can substitute it with a clove of regular garlic.
8. Salt and pepper: We always use diamond kosher salt in our recipes.

Artichoke FAQ: