• 1/2 bunch roughly chopped English spinach
  • 2-3 marinated artichoke hearts chopped
  • 1 crushed garlic clove
  • 3 teaspoons of lemon juice
  • 3 tablespoons grated Pecorino Romano cheese
  • 2 teaspoons finely chopped continental parsley
  • 1/2 cup fresh ricotta cheese
  • 2 tablespoons extra virgin olive oil, plus extra to drizzle
  • Crispbread or crackers to serve


Step 1

Blanch spinach leaves in saucepan of boiling water 1-2 minutes until wilted. Drain and cool then squeeze out the excess water. Set aside.

Step 2

In a processor add artichokes, lemon juice, garlic, parsley and pecorino until finely chopped. Add in spinach and ricotta then pulsate to combine. Gradually add oil to create a smooth puree. Season to taste. Transfer the mix to a bowl, drizzle with extra virgin oil and serve with crispbread and antipasto.

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