Baked with Ricotta, Walnuts and Spinach

• 4 large artichokes, prepared for stuffing and baking
• 1½ tbsp walnuts
• 1 garlic clove

Heat the oven to 160°C/Gas 3.

Pulse the walnuts and garlic in a blender or chop into a coarse paste on a board.

Fold the walnuts and the spinach into the ricotta. Add the nutmeg and season with salt, pepper and a squeeze of lemon juice.

Stuff into the prepared a