A delightful appetizer featuring artichoke bottoms filled with a creamy ricotta mixture, baked to perfection.
Drain the artichoke bottoms in a sieve. Wash the chives, shake them dry, and cut into small rings.
Mix the ricotta and egg together. Stir in the chives. Season with salt and pepper. Grate the pecorino.
Preheat the oven to 225°C. Oil the wells of the muffin tin. Place one artichoke bottom in each well. Distribute the ricotta filling over the artichoke bottoms.
Sprinkle the grated cheese over the artichoke bottoms. Bake in the hot oven (top rack, fan 200°C) for about 20 minutes.
