Steve’s Roasted Artichoke and Ricotta Dip
Published by William Morrow
My friend Steve Evasew, one of the best caterers in Manhattan, is a constant source of recipe inspiration. Here’s a classy artichoke dip that he has been serving at parties for years. Roasting works wonders with artichokes, and gives them an elusive flavor. The artichoke trimming may seem a chore at first, but it’s easy to master.
Make-Ahead: The dip can be prepared up to 2 days ahead.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, Family Get-together, game day
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationappetizer, hors d'oeuvre
Five Ingredients or LessYes
Taste and Texturecreamy, garlicky, herby, savory
Type of Dishdip/spread
- 1 lemon, cut in half
- 4 medium (10-ounce) artichokes, preferably with stems attached
- 2 tablespoons extra virgin olive oil
- 2 large heads garlic, roasted
- 2 cups ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 medium red bell pepper, roasted, peeled, seeded, and cut into ¼-inch dice
- 2 tablespoons chopped fresh basil
- Salt to taste
- Crushed hot red pepper to taste
Position a rack in the center of the oven and preheat the oven to 400°F. Lightly grease a roasting pan with olive oil.
Squeeze the juice from the lemon into a bowl filled with 1 quart water and drop the rinds into the bowl. One at a time, trim the artichokes: Snap off the thick dark green leaves until you reach the inner core of thin light green leaves; discard the leaves. Using a sharp knife, cut off the core of leaves where it meets the heart (there is often an indentation at this point), to reveal the heart. Using a dessert spoon, scoop out the fuzzy choke. Using a sharp paring knife, trim off all the dark green skin from the artichoke heart and stem. Place the trimmed artichoke hearts in the lemon water as you go.
Drain the artichokes and toss with the oil in the roasting pan. Add ¼ cup hot water and cover tightly with aluminum foil. Roast for 20 minutes. Remove the foil and continue roasting until the artichokes are tinged with gold and tender when pierced with a knife, 15 to 20 minutes. Let the artichokes cool, then cut into ½-inch cubes.
Squeeze the softened flesh from the garlic skins into a medium bowl. Mash the garlic with a fork. Stir in the chopped artichokes, ricotta, Parmesan, bell pepper, and basil. Season with salt and red pepper flakes. Cover tightly and refrigerate until chilled, at least 1 hour, or up to 2 days.
Transfer to a serving bowl and serve chilled.
2002 Rick Rodgers