Artichoke Cupcakes

Name: Artichoke Cupcakes
Yield: Serves 4
Ingredients: salt and pepper to taste; fresh greens for serving; ½ cup chopped mushrooms; 3 cherry tomatoes, finely chopped; ¼ tsp minced garlic; 3 Peppadews, finely chopped; 4 artichoke bottoms; 2–4 slices Parma ham, halved lengthways; a little olive oil for frying; ¾ cup finely chopped spinach; 1 Tbsp chopped fresh dill; ⅓ cup ricotta cheese

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

ARTICHOKE BOTTOMS CREATE THE PERFECT BASE FOR THESE CUPCAKES AND THE PARMA HAM, ONCE COOKED, IS DELICIOUSLY CRISPY. PEPPADEWS ADD PIQUANCY TO THE CREAMY FILLING AND GIVE IT A SOUTH AFRICAN TWIST.

Ingredients

⅓ cup ricotta cheese
1 Tbsp chopped fresh dill
¾ cup

Starter
Gluten-free

Method

Preheat the oven to 180°C.
Combine the ricotta cheese, dill, spinach and Peppadews.
Spoon this mixture into the artichoke bottoms, then wrap the ham around the artichokes.
In a pan, heat the olive oil and fry the mushrooms, tomatoes