Mince the onion and pepper. Cook for 8 mins over a high heat with a drizzle of olive oil. Set aside.
Cook the artichoke hearts in boiling water with the lemon juice. Drain the artichokes and leave to cool before cutting into strips. Set aside.
Bring 5 tablespoons of water to the boil in a saucepan. When the water is boiling, turn off the heat. Add the gelatine and PASTIS DE L'ILE DE RE.
Pour the ricotta into a bowl and add the gelatine mixture. Mix well. Add the pepper and onion mixture and season to taste.
Pour the ricotta-pepper mixture into a cake tin, alternating with the artichokes. Cover with cling film and refrigerate for 12 hours. Serve cold, in thin slices.
