Make Emma Spitzer's artichoke gratin | Recipes | Foodism

Ingredients

• 200g jarred artichoke hearts in oil, drained and finely chopped
• 85g cooked spinach, fresh or frozen, finely chopped
• 85g parmesan cheese, grated
• 85g soft white or dried breadcrumbs
• 2 fat garlic cloves, crushed
• 50g unsalted pistachio nuts, slightly crushed
• 125g soured cream or crème fraîche
• 125g mayonnaise
• Freshly ground black pepper
• 3 pita breads
• 2 tbsp olive oil
• Freshly picked thyme leaves
• Sea salt