Artichoke bases with herb-nut cream

Name: Artichoke bases with herb-nut cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Artichoke bottoms; 2 TABLESPOONS Walnut kernels; 2-3 stem(s) Sage; 150 g Ricotta cheese or cream cheese; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 medium sized tomato; 7-10 Tbsp untreated lemon and herbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Artichoke bottoms
2 TABLESPOONS Walnut kernels
2-3 stem(s) Sage
150 g Ricotta cheese or cream cheese
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 medium sized tomato
7-10 Tbsp untreated lemon and herbs

Directions

1
Drain the artichokes. Coarsely chop the walnuts. Wash sage, pluck off leaves and cut into fine strips. Stir ricotta and oil until smooth. Stir in sage and walnuts. Season to taste with salt and pepper.
2
Wash, quarter, seed and finely dice the tomato. Fill the artichoke bottoms with the ricotta mixture and sprinkle with diced tomatoes. Serve on lemon slices. Garnish. Delicious with baguette
3
Drink: dry sherry