Make Emma Spitzer's artichoke gratin
A flavoursome and richly textured pre-dinner nibble that'll appeal to vegetarians and meat-lovers alike.
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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 pepperÂ
- 3 pita breads
- 2 tbsp olive oil
- Freshly picked thyme leaves
- Sea salt
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