Artichoke Ricotta Muffins

Every now and then remember to bake something salty.. 
I definitely should do it more often.
These are very Italian style muffins, great for lunch :)

ARTICHOKE RICOTTA MUFFINS

3 eggs

250 g ricotta

3 tablespoons red pesto

100 g (1,5 dl) flour

2 teaspoons baking powder

200 g artichokes

50 g pistachios

Preheat oven to 200 C. Prepare a muffin tin putting on paper liners.

In a bowl whisk eggs to a foam. Mix together flour and baking powder. Add them together in egg foam, then add ricotta, pesto and last chopped artichokes. With a kitchen spoon fill the muffin forms, decorate with pistachios and bake in the middle of the oven for about 15 minutes. 

Remove from the oven and let cool a couple of minutes and serve with good salad.