Baked with Ricotta, Walnuts and Spinach from Spring and Summer Cooking with a Veg Box (Riverford Com
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...
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Ingredients
- ½ lemon
- ¼ grated nutmeg
- salt
- black pepper
- 4 large artichokes, prepared for stuffing and baking
- 1 garlic clove, finely chopped
- 1½ tbsp walnuts
- 300 g ricotta
- 100 g spinach, blanched, squeezed and roughly chopped
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