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Artichoke and ricotta wraps

Using just pantry staples, Michael Diacono whips up this easy dip and serves it in tortilla wraps which make great party canapés or a great lunchbox idea for the following day. 

Artichoke and ricotta wraps

Ingredients
  • 1 tin artichokes
  • 2 tbsp capers
  • 1 tub Benna irkotta 1 clove garlic
  • Salt and pepper
  • Olive oil
  • Parsley
  • Tortilla wraps


Method
  1. Place the ingredients aside from the tortilla wraps in a food processor and blitz until smooth.
  2. Spread over the wraps, roll and cut into wedges.
  3. Sprinkle with parsley and serve.


This recipe first appeared on Gourmet Today TV, aired in TVM on 31 December, 2016. 

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