2 whole fresh artichokes
½ tsp sea salt
2 tbls extra virgin olive oil
1 cup fresh ricotta
½ cup black olives, pitted
1 clove garlic
1 tsp capers
1 tbls each fresh oregano and thyme (or 1 tsp each if using dried herbs)
6 sage leaves
2 tbls extra virgin olive oil, maybe more
To clean your artichokes, remove the outer tough leaves, and trim the stalks. Steam in about 1 cup of salted water until they are just tender. Refresh under cold water. Let drain.
For the tapenade – place the olives, garlic, capers, anchovies, herbs and oil in a blender and process. Keep it a little chunky.
To serve, cut the artichokes in half and lay one over another on a plate. Place half the ricotta on each plate and a big dollop of tapenade. Sprinkle the plate with a few oregano/thyme leaves.