- 280g jar artichoke antipasto, drained reserving 1 tbsp oil, artichokes roughly chopped
- 1 large leek, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 garlic clove, crushed
- 3 tbsp cream cheese
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 250g pack spinach & ricotta ravioli
- 2 large handfuls rocket and grated Parmesan (or vegetarian alternative) to serve (optional)
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Heat the oil from the artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.
Meanwhile, cook the ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Parmesan, if you like.