Crispy fried artichoke hearts on whipped ricotta toast is the kind of recipe that sounds fancy but comes together in under 40 minutes. The artichokes get impossibly crunchy in the pan while the ricotta stays light and tangy underneath. A sprinkle of red pepper flakes and fresh parsley is all you need to finish it off.

Ingredients

  • 2 cans artichoke hearts, drained and quartered
  • 1 cup whole milk ricotta
  • 2 tablespoons olive oil, plus more for frying
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes
  • 4 thick slices sourdough bread
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Flaky sea salt for finishing

Step-by-Step Instructions

Step 1: Prep the Artichokes

Pat the artichoke hearts completely dry with paper towels. Any moisture will make them steam instead of fry, and you want them golden and crunchy. Season lightly with salt and pepper.

Step 2: Fry the Artichokes

Heat about 1/2 inch of olive oil in a large skillet over medium-high heat until it shimmers. Fry the artichokes in a single layer, turning every few minutes, until they are deeply golden and crispy all over, about 6 to 8 minutes per batch. Do not crowd the pan or they will steam. Transfer to a paper towel-lined plate as they finish.

Step 3: Make the Whipped Ricotta

While the artichokes cook, throw the ricotta, 1 tablespoon olive oil, minced garlic, and lemon juice into a food processor. Blend for about 2 minutes until the mixture is smooth, light, and slightly fluffy. It should look almost like a thick whipped cream. Season with salt and pepper.

Step 4: Toast the Bread

Grill or toast the sourdough slices until they are golden brown and sturdy enough to hold the toppings without getting soggy.

Step 5: Assemble

Spread a generous helping of whipped ricotta on each toast. Pile on the crispy artichokes. Finish with a pinch of red pepper flakes, flaky sea salt, and a handful of fresh parsley. Serve right away.

Serving Suggestions

  • Pair with a light arugula salad dressed with lemon and olive oil for a complete meal.
  • Add a fried egg on the side for extra richness and protein.
  • Serve as part of a spread with marinated olives and crusty bread.
  • Top with shaved Parmesan for a more savory twist.

Tips

  • Drying the artichokes thoroughly is the most important step. If they are at all wet, they will not get crispy.
  • Use a cast iron or stainless steel skillet for the best browning on the artichokes.
  • The whipped ricotta can be made up to a day ahead. Store it in the fridge and give it a quick stir before spreading.
  • If you have fresh spring artichokes available, by all means use them. Just trim and cook them first before frying.