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Griddled Courgette with Ricotta & Artichoke

Griddled Courgette with Ricotta & Artichoke

Enjoy the flavours of a summer Italian garden with this delightful vegetarian recipe. Young courgettes cooked quickly on a hot griddle make the perfect foil for ricotta and marinated Sacla’ Artichokes in Lemon & Rosemary.
Profile Serves: 4
Icon/Time On the table in: 20 mins
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Buon Appetito


  • 2 sliced courgettes
  • Extra virgin olive oil
  • Salt & black pepper to taste 
  • Ricotta cheese, torn
  • 290g jar Sacla’ Artichokes 
  • Chilli oil
  • Basil leaves


  1. Marinate courgettes in seasoned olive oil
  2. Cook on a hot griddle pan for a few minutes on each side until charred
  3. Arrange on a platter with torn ricotta and drained artichoke pieces
  4. Drizzle with chilli oil and scatter over basil leaves to serve
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