Filter
Reset
Sort ByRelevance
Kristie Ramsey
Stuffed artichokes from the oven
Artichokes from the oven filled with thyme, garlic, cheese and bread.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
20 minSmall disholive oil, shallot, cherry / cherry tomato, sugar, balsamic vinegar, pie dough, Brie, shaved almonds,mini pie with sweet tomatoes and brie
-
10 minAppetizertuna pieces in olive oil, arugula, fried chicken fillet, capers, fresh basil, mayonnaise with lemon, cherry tomatoes on the branch,chicken with tuna sauce
-
35 minAppetizeronion, garlic, traditional olive oil, romatomat, tomato paste, chicken broth tablet, tap water, mascarpone, fresh red pesto, fresh basil,Italian tomato soup with mascarpone
-
15 minAppetizerpine nuts, shallot, Red wine vinegar, extra virgin olive oil with truffle flavor, extra virgin olive oil, creme fraiche, mustard, veal steak, watercress,carpaccio of veal entrecote
Nutrition
485Calories
Sodium25% DV600mg
Fat51% DV33g
Protein30% DV15g
Carbs8% DV24g
Fiber8% DV2g
Loved it