* 300 g *(10oz)* fresh ricotta cheese
* 100 g *(3.5oz)* artichoke hearts, in olive oil
* 100 g *(3.5oz)* sun dried tomatoes
* 4 tbsp. olive oil
* 2 tbsp. fresh basil
* 1 tbsp. fresh parsley
* pinch of nutmeg
* sea salt as needed, optional
how to make it: Chop artichoke, dried tomatoes, herbs. Pour in the olive oil. Food processor can be used too. Mix with the ricotta cheese, taste test and season further. Serve.
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recipe is my own: [https://theeuropeandish.com/italian-ricotta-cheese-and-artichoke-spread-20-min/](https://theeuropeandish.com/italian-ricotta-cheese-and-artichoke-spread-20-min/)
ingredinets:
* 300 g *(10oz)* fresh ricotta cheese
* 100 g *(3.5oz)* artichoke hearts, in olive oil
* 100 g *(3.5oz)* sun dried tomatoes
* 4 tbsp. olive oil
* 2 tbsp. fresh basil
* 1 tbsp. fresh parsley
* pinch of nutmeg
* sea salt as needed, optional
how to make it: Chop artichoke, dried tomatoes, herbs. Pour in the olive oil. Food processor can be used too. Mix with the ricotta cheese, taste test and season further. Serve.