Baked with Ricotta, Walnuts and Spinach

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Ingredients

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

Method

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