Citrus Ricotta Salad with Crispy Artichokes

Fresh and bright in both color and flavors. The sweet creaminess from the honey ricottoa balances the tang from the citrus and is all pulled together with the saltiness from the crispy artichokes.

RECIPE

Instructions:

• 1/4 cup + 2 tablespoons good extra virgin olive oil, divided

• 1/2 can quartered artichoke hearts

• 3/4 cup fresh ricotta

• 1 1/2 tablespoons honey

• 1/2 teaspoon flaky salt, like Maldon, plus more for garnish

• 3-4 types of citrus (I like a mix of tangerines, blood oranges, and/or grapefruit), peeled and thinly sliced

• 2 tablespoons toasted macadamia nuts or pistachios, roughly chopped 

• Freshly cracked pepper

Ingredients:

• FOR THE ARTICHOKES: Drain the artichokes and place them on clean paper towels. Cover with another paper towel and gently press down to remove excess water. Give the artichokes a rough chop. Line a plate with paper towels. Set a medium-sized pan over medium heat and pour in 1/4 cup olive oil. When the oil is hot, add artichokes and cook, stirring occasionally, until golden brown and crispy. Transfer to the prepared plate and season with salt. Set aside. Heat the same saucepan and a 1 tablespoon olive oil over medium heat. When oil is hot add the sage and cook until crispy. Remove from the pan and set aside on the same paper-lined plate as the artichokes.

• FOR THE WHIPPED RICOTTA: Whisk ricotta, 1 tablespoon olive oil, honey, and salt together until well-blended and ricotta is smooth and light.

• ASSEMBLY: Smear the ricotta mixture on a serving dish and place the persimmons on top of it. Continue to build the dish with artichokes, nuts, salt, and pepper.