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Roasted Artichokes and Beans over Whipped Pesto Ricotta

Looking for a dish that’s equal parts cozy and crave-worthy? Say hello to Roasted Artichokes and Beans over Whipped Pesto Ricotta from @healthyishfoods. Tender, caramelized artichoke hearts and hearty canellini beans are oven-roasted to golden perfection, then nestled on a cloud of creamy ricotta that's been whipped with bright, herby pesto. It’s a flavor-packed combo that’s perfect as an appetizer, a stunning side, or even the star of a casual dinner. Grab some crusty bread and dig in—this one’s too good not to share!

  • prep time

    15min

  • cook time

    15min

  • total time

    30min

  • Servings

    8

  • recipe category Appetizer

  • recipe cuisine American

  • recipe level Simple

recipe by: Sarah Thomas-Drawbaugh @healthyishfoods

Ingredients

  • 2 tablespoons Private Reserve Extra Virgin Olive Oil
  • 1 (15.5-ounce) can DeLallo Canellini Beans, rinsed and drained
  • 3-4 cloves garlic, pressed or lightly crushed
  • 1 (12-ounce) jar DeLallo Marinated Artichoke Hearts, drained
  • Pinch kosher salt, to season
  • A few turns cracked black pepper, to season
  • 1 tablespoon lemon juice, fresh squeezed from 1 lemon
  • 1.5 cups whole milk ricotta cheese, strain with a cheesecloth
  • 1/4 cup DeLallo Pesto
  • 3-4 leaves basil, fresh basil, chiffonade
  • 1 baguette, sliced and pan fried or baked with oil for crostini’s

Directions

  • Preheat the oven to 350 degrees. Grab a 9×5 inch baking dish.
  • Add olive oil, rinsed and drained white beans, pressed garlic, drained artichokes, kosher salt, cracked black pepper and fresh lemon juice (and lemon halves) to the baking dish. Gently toss to combine.
  • Bake for 10-15 minutes or until its warmed through. Broil for 1-2 minutes to get extra crispy edges on the artichokes.
  • Use a cheesecloth to strain your whole milk ricotta cheese. Add it to a food processor along with the Delallo simply pesto. Buzz until smooth and creamy.
  • Add the whipped pesto ricotta to a serving platter. Spoon on the beans and artichokes. Top with fresh basil chiffonade and serve with the roasted lemon halves.
  • Enjoy with pan fried or oven baked crostini!

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Keywords:

artichoke and beans , pesto ricotta , Italian beans recipe , Italian artichoke recipe

Roasted Artichokes and Beans over Whipped Pesto Ricotta

Looking for a dish that’s equal parts cozy and crave-worthy? Say hello to Roasted Artichokes and Beans over Whipped Pesto Ricotta from @healthyishfoods. Tender, caramelized artichoke hearts and hearty canellini beans are oven-roasted to golden perfection, then nestled on a cloud of creamy ricotta that's been whipped with bright, herby pesto. It’s a flavor-packed combo that’s perfect as an appetizer, a stunning side, or even the star of a casual dinner. Grab some crusty bread and dig in—this one’s too good not to share!