Instructions

Preheat oven to 350F/ 180C

Trim the artichokes by removing the outer leaves, tips and any choke. If they are roman artichokes, try to use as much of the stem as possible, trimming away the outer green layer. Keep the artichokes in a bowl of acidulated water (cool water with lemon juice)

(See this post for how to trim artichokes.)

When ready to roast artichokes, cut them in quarters and toss with enough olive oil to cover. Season liberally with salt and pepper. Lay them in one layer on one or more roasting pans. Cook until tender, about 25 minutes.

Let cool.

Place ricotta in a bowl and add olive oil, salt, pepper, juice from one lemon and finely chopped zest from one lemon, and mint. Using a hand mixer or whisk, whip until smooth, light and fluffy. If not using right way, place in refrigerator. Remove at least 30 minutes before using.

When ready to serve:

Divide the ricotta onto 6 salad plates, smoothing it out to cover the bottom of the plate.

Place salad greens in a bowl and dress with lemon juice, olive oil, salt and pepper. Divide the greens between the plates, carefully piling them on top of the ricotta.

Next place the artichokes on top of the greens. Garnish with a bit more grated lemon zest, some mint leaves, salt and pepper. A final drizzle of olive oil, then a few toasted nuts.