½ x 300g jar chargrilled artichokes in oil, drained
125g ball vegetarian mozzarella, drained and diced
50g mature cheddar or vegetarian alternative, grated
½ tsp dried oregano or rosemary
Use up the artichokes
Make a plain risotto. At the end,
stir in chargrilled artichokes and
some frozen peas or broad beans,
plus the zest 1 lemon and a large
knob butter. Serve with plenty of
freshly grated Parmesan.
Heat oven to 200C/180C fan/gas 6.
Mix the flour, baking powder and ½ tsp
salt in a large bowl, then rub in the
butter. Add the milk and bring together
to make a soft, slightly sticky dough.
Brush a 25cm x 36cm baking tray with a
little olive oil and press the dough into it,
making sure it goes right to the corners.
Arrange the tomatoes, courgettes and
artichokes over the base. Scatter over
the cheeses, drizzle with the remaining
oil and sprinkle with the oregano. Season
with pepper. Bake for 25 mins until nicely
browned. Can be cooled, sliced in the tin
and frozen for up to a month. Defrost
before wrapping in foil and reheating
in a low oven.