Method:

• 1

  Wash and clean the artichokes, removing the tough outer leaves. Divide them in half and remove the choke (the inner part resembling hair). Slice and dip them in water with lemon juice.

• 2

  Heat three tablespoons of EVO oil in a saucepan with a crushed clove of garlic, infuse the oil with the garlic and add the drained and dried artichokes. Add a little salt and leave them to infuse again. Then add a little water and continue cooking until tender. Let them cool, then place them on a cutting board and chop everything coarsely with a knife.

• 3

  Take half of the mixture and place it in a mixer with just the small tip of a garlic clove and a pinch of chopped parsley, season with salt and pepper, add a little vegetable oil and a little EVO olive oil. Pulse the mixer to mix the ingredients without blending them completely. Transfer it back to the rest of the mixture, mix and set aside.

• 4

  Cream the ricotta in a bowl with a fork. Add some minced lemon zest and a little salt and pepper. Crumble 2 Scrikki into coarse crumbs. Prepare the cup by placing a little ricotta cream on the bottom. Add the artichoke mixture, then a layer of Scrikki crumbs and finish with the ricotta. Decorate with the chopped toasted pine nuts and a little lemon zest. Serve with the whole Scrikki as an accompaniment.