Drain the artichokes and sun-dried tomatoes and roughly chop. Peel and squeeze the garlic.
Cube fontina and provolone cheese.
In a bowl, combine all the ingredients and pluck the leaves from herbs. Mix all together.
Cut open one side of the pita, creating a small opening. Stuff the cheese mixture evenly between each pita.
Butter the outside of each pita.
Place a skillet over medium heat. Place the pita, one at a time, in the skillet and cook until golden on each side, about 3-4 minutes per side. If desired serve topped with honey, chili flakes, and sea salt.
Preparing In The Kitchen
Drain the artichokes and sun-dried tomatoes and roughly chop. Peel and squeeze the garlic.
Cube fontina and provolone cheese.
In a bowl, combine all the ingredients and pluck the leaves from herbs. Mix all together.
Cut open one side of the pita, creating a small opening. Stuff the cheese mixture evenly between each pita.
Butter the outside of each pita.
Place a skillet over medium heat. Place the pita, one at a time, in the skillet and cook until golden on each side, about 3-4 minutes per side. If desired serve topped with honey, chili flakes, and sea salt.