Pizza – in a food processor, mix pine nuts, sundries tomatoes and olive oil into a paste. Spread the mixture on a big wholewheat tortilla, top with artichoke hearts, red onion slices, olives, and two or three thin slices of mozzarella, shredded. Cook in the oven until the cheese has melted, top with arugula.
Roasted – remove the outer leaves from the artichokes, cut off the sharp tips of the leaves, halv them and then remove the choke in the center. Simmer the halves in a mixture of olive oil and lemon juice then move them into a roasting pan, grate garlic over them and cook them for 30 minutes or longer as needed. Grate lemon zest over the artichokes, sprinkle salt, pepper and chilli flakes over the top and serve immediately.
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