Artichoke and Ricotta Tartlets

Method

1. Clean 600g artichokes: remove outer leaves, cut off the tip, quarter them, remove the central choke.
2. Cook the artichokes for 10 minutes in salted boiling water.
3. Drain the artichokes into ice water to stop cooking.
4. Dry the artichokes with a kitchen towel.
5. Transfer the artichokes to the immersion blender cup.
6. Add 250g sheep's milk ricotta.
7. Blend until smooth.
8. Transfer the artichoke and ricotta cream to a bowl.
9. Add 80g grated Parmesan and 2 eggs.
10. Season with salt and pepper to taste.
11. Mix well.
12. Grease the molds with extra virgin olive oil.
13. Dust the molds with breadcrumbs.
14. Fill the molds with the mixture.
15. Sprinkle with breadcrumbs.
16. Sprinkle with 20g grated Parmesan.
17. Bake in a static preheated oven at 190°C for 30 minutes.
18. Serve.