Ricotta Stuffed Artichokes with Lemon Herb Oil

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The other day I found four of the most beautiful artichokes, they were huge and flawless, I was smitten as soon as I saw them and knew exactly how I was going to cook them.
This is a lighter take on the classic stuffed artichoke, no breading here but equally, if not more delicious. Perfect as an appetizer or side dish. Fresh herb and cheese flavored ricotta fills the cavity of your prepared artichokes, baked til golden and set, then while still warm you drizzle your herb olive oil all over and use that as your dipping sauce! Have I convinced you yet?

I told you they were beautiful! Who could resist these gems!

ricotta stuffed artichokericotta stuffed artichoke My advice would be to prepare and cook your artichokes the day before by steaming or boiling til tender, (but of course you can do it the same day as well.)
Then let them cool completely in a strainer to drain out any excess water, gently cut them right down the middle and remove the fuzzy center with a spoon, refrigerate in a container with some paper towels to soak up the moisture, it will be so much easier the next day when you want to eat them, especially if you’re making a bunch.
I used 2 very large artichokes for this recipe. Preheat your oven to 375 degrees, in a bowl combine about a 1 cup of ricotta, a hand full of Parmesan or grated romano cheese, fresh snipped basil and parsley, 1 egg, 1/2 grated garlic clove, lemon zest, salt and pepper.
Brush the center and cut side of artichokes with olive oil and sprinkle with salt and pepper. Spoon ricotta into the artichoke halves, and then sprinkle more grated cheese on top.
Place in your oven for about 15-20 minutes till golden brown, you might want to stick it under the broiler for a quick minute to get it more golden but don’t leave and keep checking!
The herb olive oil was made by mincing 1/2 of a garlic clove along with fresh basil, parsley, lemon zest, salt and pepper. Place in a small bowl and drizzle in some good olive oil and fresh squeezed lemon juice.
Follow me on Instagram to see what else I’m cooking up during the week.
All you artichoke lovers out there, you’re gonna love this!
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  1. This artichoke must be the most beautiful thing I have ever seen on a plate!! It is food porn at its best!!!

  2. ~*sigh*~ absolute bliss… If I were there, I’d give you a hug; these just speak to me 😉

  3. Looks delicious!!

  4. They look mouth-watering. I’ll bet they’re as good cold as hot.

  5. Wow, your preparation of these artichokes is gorgeous! This recipes looks completely delicious. My grandma used to make stuffed artichokes (the breadcrumb way), but I’ve never made them. I’d love to try these!

  6. I would find it hard to resist those beauties as well. Stuffed artichokes are a special treat.

  7. I love artichokes and am always looking for new recipes. These look delicious!

  8. These artichokes look like giant sunflowers….so pretty.
    The ricotta stuffing looks amazing!

  9. Beautiful artichokes! Delicious, stuffed with ricotta!

  10. Another great way to stuff artichoke!

  11. What a novel way to make stuffed artichokes. I love them the old-fashioned way with breadcrumbs too, but it’s great to have another method, especially one like this that can be partially prepared ahead of time. This would be a big hit with my family. Score another one for Marie!

  12. Luv it! Took away the breadcrumbs but kept it Italian!

  13. Marie, what a great idea. I’m definitely going to try them this way. I love this!

  14. Oh, wow! These look divine, Marie! I haven’t made artichokes in ages. I’ll have to try your method. Steaming them the day before is a great idea!

  15. looks delicious

  16. I certainly am an artichoke lover and this looks amazing! I like to cook them ahead of time when I grill them. Makes it so much easier and quicker on the day you’re preparing the meal.

  17. I am fortunate to live 15 minutes from the artichoke capitol of the world– Castroville, CA I adore artichokes, and I’ve been wanting to make stuffed artichokes. I never thought of using ricotta, so I’m very thankful to see this posting. OMG, these look so good! Ricotta makes my world go round.

  18. These look simply, OUTRAGEOUS!!


  19. That looks amazing! Great flavour combinations!

  20. Missing your blog….taking a little break from work to visit some of my bloggy buddies…

    Ooh my lands…does this ever take the prize…I LOVE artichokes and never in a million years would of thought about doing this. Love it, just love it!!!!

    Not a huge clam lover…but your clams on the grill with the Italiano twist does look good!

    Hope your well my friend.

  21. I’ve done them every which way and never witrh ricotta. I like the idea of prepping them the day before. And it just sings summer deliciousness, doesn’t it? I’m thinking of travelling to Chicago and stopping by …

  22. Well, kudos to you. I’ve never done a thing w/ artichokes besides steam them and serve them w/ a little mayo! This looks like a fabulous dish. I really should be more adventurous!

  23. That artichoke looks absolutely perfect! I’ve been tempted by an artichokes alla romana recipe, but not enough to actually make it happen. This one is going to grace my dinner table shortly.

  24. You have me literally drooling. I can’t tell you how good this looks to me. Bookmarked!

  25. I’m definitely trying this – they look delicious!!!

  26. Oh wow, does this ever look good! I’ve never had artichokes prepared this way, and boy oh boy do I want to give this a try! I looks so pretty on the plate, too! YUM!

  27. Brilliant Marie! I am convinced.
    Good idea to cook the day before.

  28. You had me at first glance, Marie. I adore artichokes any which way, and yours with the ricotta filling sound divine. Save me a bite!

  29. do you save the artichoke heart then?

    I’ve never tried cooking with fresh artichokes before – this may be the first recipe I try!

    I thought of you the other day when I made sugo di carne – a mostly meat sauce – it turned out so good!

    Next on the list my husband wants me to make? Deep fried mini meatloaves splashed with fresh lemon juice!

  30. Oh my gosh, another artichoke lover! YAY!!! Grazie! Roz (bella)

  31. It makes me want to go to the supermarkets right now to buy artichokes!

  32. Oh my, I think I can die happy once I cook this artichoke!
    BTW, do you like Mexican food?

  33. This could be my whole meal, Marie! I never stuffed artichokes with a ricotts mix before but it looks and sounds so good!

    Thank you for all your congratulations and best wishes. It was a wonderful week and I miss my grandson so much. He was so much fun!

  34. I love artichokes Marie and I find this georgeous!! I love them!! xGloria

  35. Cooking them the day before is a great tip! That way the preparation time is split and the dish doesn’t seem so laborious!
    But regardless of the amount of work that goes into it, these bad boys seem worth it!

  36. Beautiful dish, I love artichokes and served this way they look a lot more delicious :9

  37. perfect! thanks for sharing Marie.

  38. Marie your post and stunning photographs always leave me hungry and wanting more.

  39. They really are beautiful… Great recipe. I’m convinced!

  40. Gorgeous.Makes me want to go out and find some artichokes. Pronto.

  41. I thought I had made a comment on this! I know I drooled over your photo’s! This looks so delicious and comforting Marie! Your pictures look gorgeous!

  42. I alwasy prepare them in a kind of stew – a la polita. Will try them stuffed for sure. looks delicious.

  43. What a gorgeous photo and artichokes are blessed with being pretty! Having this served up would definitely set the pace to a wonderful dinner.

  44. This looks so delicious. I have been afraid to try artichokes but I don’t think I can resist your recipe. Your pictures and writing make it look simple. Thanks.