INGREDIENTS 

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

INSTRUCTIONS 

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