Name: Tray-baked artichokes with almonds, breadcrumbs and herbs
Total time: 1 h
Yield: 1
Cuisine: greek
Ingredients: 8 medium-sized globe artichokes; 1 lemon; 2 cloves garlic finely chopped; 1 handful whole almonds finely chopped; 2 handfuls coarse breadcrumbs; 1 handful fresh mint finely chopped; 1 handful fresh parsley finely chopped; sea salt; freshly ground black pepper; extra virgin olive oil; 1 glass white wine

Tray-baked artichokes with almonds, breadcrumbs and herbs

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Total Time:
1 hour

Delicious stuffed artichoke - great as a starter or a side dish for meat and fish.

Ingredients:

8 medium-sized globe artichokes
1 lemon
2 cloves garlic finely chopped
1 handful whole almonds finely chopped
2 handfuls coarse breadcrumbs
1 handful fresh mint finely chopped
1 handful fresh parsley finely chopped
sea salt
freshly ground black pepper
extra virgin olive oil
1 glass white wine

Instructions:

Prepare the artichokes by trimming 5cm below and above the base of the choke. Remove the outer leaves one by one until you reach the tender yellow ones. Use a pointed teaspoon to remove the choke from the center. Rub the artichoke with lemon to prevent discoloration. Repeat with the remaining artichokes. Preheat the oven to 200ºC/400ºF/gas 6. Combine garlic, almonds, breadcrumbs, herbs, olive oil, and seasonings in a bowl to make the stuffing. Fill each artichoke with the mixture and pack it tightly. Arrange the stuffed artichokes in a baking dish, sprinkle any extra filling on top, drizzle with olive oil, and pour in the wine. Cover with dampened greaseproof paper and bake for 30 minutes, then bake uncovered for 10 more minutes. Serve with seafood or white meat.

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