Serves 6 to 8
for the sautéed artichokes:
1 large juicy lemon, cut in half
4 tablespoons extra-virgin olive oil
2 clove garlic, peeled
1 tablespoon Italian parsley, finely chopped
for the artichoke mousse:
3 oz (100 g) ricotta cheese
2 – 3 tablespoons heavy cream
1 teaspoon thyme leaves
grated peel of 1 oranges
peel of 1 orange, finely julienne
2 celery stalks, cut in sticks
few celery leaves
parmigiano reggiano shavings
Prepare the sautéed artichokes as indicated in the recipe.
Place the sauteed artichokes in a food processor and run the blade until reduced to a fine paste.
Add ricotta cheese and cream.
Add grated orange peel and thyme leaves.
Run the blade until reduced to a very fine mousse. Transfer to a bowl and adjust salt if necessary.
Transfer part of the mousse in a bottomless form about 2 inches (5 cm) diameter.
Remove the form, sliding it up.
Decorate the top with the julienne of orange rind, celery sticks, celery leaves, and parmigiano shavings.