Fresh Whole Artichokes with Ricotta and Olive Tapenade


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

6 anchovies

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.

Serves 2