Spicy artichoke bases

Name: Spicy artichoke bases
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml; drained weight 210 g) Artichoke bottoms; 30 g Walnuts; 1 Pot of sage; 100 g Ricotta cheese; 2 TABLESPOONS Germ oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 60 g) Tomato; 7-10 Tbsp lemon slices, parsley and sage

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml; drained weight 210 g) Artichoke bottoms
30 g Walnuts
1 Pot of sage
100 g Ricotta cheese
2 TABLESPOONS Germ oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 60 g) Tomato
7-10 Tbsp lemon slices, parsley and sage

Directions

1
Drain the artichokes on a sieve. Coarsely chop the walnuts. Wash sage, dab dry and cut into fine strips. Mix ricotta, walnuts, sage and oil and season with salt and pepper. Clean, wash, quarter, seed and cut the tomato into small cubes. Fill the artichoke bottoms with the ricotta mass and sprinkle with the diced tomatoes. Arrange on a plate as desired on lemon slices and serve garnished with parsley and sage if desired