CookEat Recipe
Parmesan and Artichoke Pita Bites
Grated Parmesan and ricotta bind finely chopped artichoke, shaved fennel, cucumber, oregano and basil. Serve the topping on crisp pita triangles.
Method
Steps
Step 1
Use canned artichoke hearts in water, weighed drained, and chop finely. Wash and trim the fennel and grate or shave it very finely. Wash and finely dice the cucumber.
Step 2
Finely grate the Parmesan. Stir the ricotta with the olive oil and oregano, then fold in the Parmesan, artichokes, fennel, cucumber and washed chopped basil.
Step 3
Split the pita and cut into small triangles. Crisp in a dry pan over medium heat for 1–2 minutes per side, in batches.
Step 4
Spoon the topping onto the pita immediately before serving in ten tasting portions. Keep the vegetable pieces fine so the topping stays on the bases.
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Cooked 6 times