Creamy Artichoke Ricotta Tortini: A Savory Italian Appetizer

Artichoke and Ricotta Tortini: A Delicious Antipasto

Servings: 4
Category: Appetizer
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

These delightful artichoke and ricotta tortini are the perfect Italian appetizer to kick off any meal. With the rich, creamy texture of sheep’s milk ricotta and the earthy, tender artichokes, these mini savory cakes are both satisfying and sophisticated. The recipe is easy to follow, making it a great addition to your culinary repertoire, whether you’re hosting a dinner party or simply craving something unique and flavorful. These tortini are crispy on the outside and soft on the inside, offering a delightful contrast in every bite.

Ingredients

Instructions

1. Prepare the Artichokes:
   Begin by cleaning the artichokes thoroughly. Remove the tough outer leaves and trim the sharp tips. Cut each artichoke into quarters and scoop out the fuzzy center (the “barbetta”). This step ensures the artichokes are tender and free from any unpleasant textures.

2. Cook the Artichokes:
   In a large pot, bring salted water to a boil. Add the artichokes and cook for approximately 10 minutes, or until they become tender. Once cooked, drain the artichokes and transfer them to a bowl of cold water to stop the cooking process and preserve their vibrant color.

3. Make the Artichoke Mixture:
   After the artichokes cool down, place them in a tall glass or a food processor. Add the sheep’s milk ricotta, and blend until smooth and creamy. Once the mixture reaches a silky consistency, transfer it to a mixing bowl.

4. Add the Cheese and Seasoning:
   To the artichoke and ricotta mixture, add 80g of finely grated Parmigiano Reggiano. Season with fine salt and black pepper to taste. Stir everything together to ensure the flavors are well combined.

5. Prepare the Molds:
   Preheat your oven to 190°C (375°F) and prepare 4 individual baking molds, approximately 8 cm in diameter. Grease the bottom and sides of each mold with a light drizzle of extra virgin olive oil. Then, coat the inside of each mold with breadcrumbs to prevent sticking.

6. Fill the Molds:
   Spoon the artichoke mixture into each prepared mold, filling them to the top. Smooth the surface with a spatula.

7. Top with Parmigiano:
   Sprinkle the remaining 20g of grated Parmigiano Reggiano over the top of each tortino for a golden, cheesy crust as they bake.

8. Bake:
   Place the filled molds in the preheated oven and bake for 30 minutes, or until the tortini are golden brown on top and cooked through.

9. Serve:
   Once baked, remove the tortini from the oven and allow them to cool slightly. Carefully run a knife around the edges of the molds to loosen the tortini, then gently invert each one onto a serving plate.

Tips for the Perfect Tortini

• Substitute for Ricotta: If you can’t find sheep’s milk ricotta, you can substitute it with cow’s milk ricotta for a milder flavor.
• Add Herbs: For a more aromatic dish, feel free to add fresh herbs like thyme or rosemary to the artichoke mixture before baking.
• Make Ahead: You can prepare the tortini in advance and refrigerate them before baking. When ready, just bake them until golden and heated through.

Nutritional Information (per serving)

These artichoke and ricotta tortini are the perfect blend of creamy, savory, and crispy textures, ideal for any occasion. Serve them as a starter or a side dish, and watch them become the highlight of your meal. They embody the essence of Italian cooking: simple ingredients, beautifully prepared. Enjoy!