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Serves 6 to 8 for the sautéed artichokes: 4 artichokes
1 large juicy lemon, cut in half 4 tablespoons extra-virgin olive oil 2 clove garlic, peeled 1 tablespoon Italian parsley, finely chopped salt
for the artichoke mousse: 3 oz (100 g) ricotta cheese 2 - 3 tablespoons heavy cream 1 teaspoon thyme leaves grated peel of 1 oranges salt peel of 1 orange, finely julienne 2 celery stalks, cut in sticks few celery leaves parmigiano reggiano shavings
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.