Quick artichoke, pea and spinach
Quick artichoke, pea and spinach
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Ingredients
Method
Heat the oil in a large, shallow casserole dish or ovenproof sauté pan and add the spinach, cooking it in batches with a splash of water until wilted. Tip into a sieve, allow to cool, then squeeze out as much liquid as possible. Put on a plate lined with kitchen paper, then roughly chop.
While the spinach is cooling, preheat the grill to medium-high. Put the artichoke hearts in a food processor with the vegetable stock, lemon juice, ½ the cheese and the garlic; whizz to make a thick sauce, then season. Wipe out the pan used for the spinach and tip in the sauce along with the spinach and peas. Nestle the lasagne sheets into the sauce and simmer over a low heat for 5 minutes, stirring carefully from time to time.
Stir most of the lemon zest (reserving a little to serve) into the crème fraîche, season, then dollop over the lasagne. Sprinkle over the remaining cheese, then grill for about 5 minutes until golden and bubbling. Scatter with a few basil leaves (if using), the remaining lemon zest and ground black pepper to serve.
