Ricotta and artichoke flans

Name: Ricotta and artichoke flans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Artichokes 1.3 lbs; Sheep's milk ricotta cheese 1 cup; Eggs (medium) 2; Parmigiano Reggiano PDO cheese 3.5 oz; Breadcrumbs to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

it fr es de br

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

So, here’s the deal with these ricotta and artichoke cakes: they’re super popular in Central Italy. I mean, they’re a hit at any chill afternoon hangout or a laid-back buffet. You get this combo of fresh ricotta and tender artichokes that’s, well, creamy and soft. Seriously good. And you know what? They’re not just delicious—they look amazing too. That golden finish is just calling your name.

In many Italian homes, folks use local artichokes—because, well, springtime is artichoke time. Plus, the ricotta’s mild and buttery vibe lets those veggies really, really shine. Instead of a giant tart, you’ve got these mini, savory cakes perfect for sharing. Which is great. Everyone gets a taste of that classic Italian flavor combo.

In places like Lazio and Umbria, this ricotta artichoke recipe is a go-to when you’re craving something light but oh-so-flavorful. You’ll spot these cakes at family gatherings or casual dinner parties, showing how Italian food nails it with simplicity and that rich, moist texture we all crave. And here’s the thing: even people who aren’t into veggies dig this artichoke ricotta appetizer. The ricotta makes it all mild and smooth.

Sometimes, folks toss in pecorino or a sprinkle of herbs for that extra kick, but really, the main thing is to let those flavors pop. Whether you’re building a Mediterranean appetizer spread or looking for an easy vegetarian option, these cakes totally fit the bill. You get the best of both worlds—the crispy edges from baking and a soft center that, I gotta say, melts in your mouth.

That’s what’s awesome about easy ricotta recipes from Italy: they’re simple, and every bite feels like a little treat. These cakes? They’re a tasty snapshot of Italian casual dining, where simplicity and top-notch ingredients steal the spotlight. Pretty simple, right?

How to prepare Ricotta and artichoke flans

To prepare the ricotta and artichoke flans recipe, first clean the vegetables thoroughly: remove the outer leaves 1, then cut off the toughest tips, quarter them, and remove the inner choke 2. Boil the artichokes in plenty of salted water for about 10 minutes from boiling 3, they should be tender.

Drain them and transfer them to a bowl with cold water 4 to stop the cooking. At this point, drain the artichokes and dry them with a cloth 5, then place them in a tall glass 6.

Add the sheep ricotta 7 and blend everything well with an immersion blender 8. Pour the cream into a bowl 9.

Incorporate 80 g of grated cheese 10 and the eggs 11, season with salt and pepper, and mix to combine the dough. Take 4 individual molds about 3 inches in diameter, grease the bottom and the edge with oil 12.

Coat with breadcrumbs 13, then fill them with the artichoke cream 14 and sprinkle the surface with breadcrumbs 15.

Finish by sprinkling the remaining cheese on top 16. Bake in a preheated static oven at 375°F for 30 minutes or until well browned. Unmold the ricotta and artichoke flans 17 and serve them warm 18.