Griddled Courgette with Ricotta and Artichoke


  • Sliced courgettes
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • Ricotta cheese, torn
  • 290g jar Sacla’ Artichokes in Lemon & Rosemary Infused Oil
  • 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
Serves: 4Cooking time: Share recipeReview this recipe


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