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- 400g can artichoke hearts in water, drained
- zest lemon and squeeze juice
- small handful basil or mint, roughly chopped
- 1 garlic clove , chopped
- drizzle olive oil
- 50g walnut halves , toasted
- 140g ricotta
- 1 tbsp grated parmesan or veggie alternative
- squeeze lemon juice
- 100g green olives
- 100g semi-dried tomatoes
- 2 handfuls rocket
- rustic loaf (400g), cut into chunky slices
- 2 slices Parma ham per portion
Directions:View on BBC Good Food
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