Stuffed artichokes from the oven

Preheat the oven to 200 ° C.

Cut the stalk of the artichokes. Cut the top 2 cm of each leaf straight with scissors. Clean the lemon and grate the yellow skin of the fruit.

Halve the lemon and rub the artichokes with the cut faces to prevent discoloration.

Cut the crusts of the slices of bread and toast the bread lightly. Grate the cheese. Ris the leaves of the sprigs of thyme.

Grind the lemon zest, bread, cheese, thyme, garlic, butter and oil in the food processor. Or puree in a high cup with the hand blender.

Season with pepper.

Push the mixture with your fingers between the leaves of the artichokes. Squeeze out the lemon halves.

Put the artichokes in the baking dish and fill the dish with the lemon juice and the white wine.

Cover the baking dish with aluminum foil and put in the oven for about 70 minutes.

Check whether the artichokes are cooked by pulling a leaf; the leaf should be released easily.

Remove the aluminum foil and put the dish back in the oven for another 10 minutes until the bread crumb is golden brown.

Allow the artichokes to cool down until you can grab and serve them.

Pick the leaves of the artichoke one at a time and pull the flesh off with your teeth.