Artichoke, basil and pea lasange

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By

Caroline Griffiths Vicki Valsamis

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This is a beautiful alternative to traditional lasagne. Using preserved artichokes, rather than preparing fresh ones, makes this dish very quick to assemble.

If possible, use artichokes in brine – if yours are packed in oil, be sure to drain them very well. Serve with a simple rocket (arugula) salad, dressed with a balsamic vinaigrette.

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