Method:

• 1

  Wash and clean the artichokes by removing the toughest outer leaves. Divide them in half and remove the hay. Cut them into slices and dip them in water acidulated with lemon juice.

• 2

  Heat three tablespoons of extra virgin olive oil in a saucepan with a crushed clove of garlic, allow to flavor and then add the drained and dried artichokes. Add a little salt and let them flavor 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 mince and place it in a mixer with the tip of a clove of garlic (very little) and a pinch of chopped parsley, season with salt and pepper, add a little seed oil and a little extra virgin olive oil. olive oil and run the mixer intermittently without completely homogenizing. Add the mixture to the previous one, mix and set aside.

• 4

  Work the ricotta in a bowl with a fork until it is creamy. Add some very thinly chopped lemon zest, a little salt and pepper. Crumble 2 Scrikki reducing them into not too thin crumbs. Prepare the glass by placing a little ricotta cream on the bottom. Add the artichokes, then make a layer of Scrikki crumbs and finish with the ricotta. Decorate with some lemon zest, chopped toasted pine nuts and a few lemon zest. Serve with whole Scrikki as an accompaniment.
• Buon appetito!