CookEat Recipe
Artichoke and Rice Pita Bites
Mashed artichoke and ricotta bind saffron rice, roasted potato, finely diced radish and capers. Serve on crisp pita triangles.
Method
Steps
Step 1
Use canned artichoke hearts in water for the listed artichoke, weighing the drained edible hearts. Mash with the ricotta. Weigh the rice dry and cook in 1.8 litres boiling water for its packet cooking time until tender, then drain well. Crush the saffron threads into the remaining 15 ml hot water and infuse for 5 minutes, then fold the whole infusion into the drained rice.
Step 2
Heat the oven to 200°C. Peel and dice the potato into 1 cm pieces, toss with 1 tablespoon olive oil and roast for 20–25 minutes until tender.
Step 3
Wash and finely dice the radish; drain and chop the capers. Fold the warm rice and potato with the artichoke ricotta, radish, capers and remaining tablespoon olive oil.
Step 4
Split the pita and cut into small triangles. Crisp in a dry pan over medium heat for 1–2 minutes per side, then spoon on the topping and serve immediately in six portions.
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