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Kristie Ramsey
Stuffed artichokes from the oven
Artichokes from the oven filled with thyme, garlic, cheese and bread.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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Halve the lemon and rub the artichokes with the cut faces to prevent discoloration.
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Cut the crusts of the slices of bread and toast the bread lightly. Grate the cheese. Ris the leaves of the sprigs of thyme.
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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.
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Season with pepper.
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Push the mixture with your fingers between the leaves of the artichokes. Squeeze out the lemon halves.
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Put the artichokes in the baking dish and fill the dish with the lemon juice and the white wine.
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Cover the baking dish with aluminum foil and put in the oven for about 70 minutes.
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Check whether the artichokes are cooked by pulling a leaf; the leaf should be released easily.
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Remove the aluminum foil and put the dish back in the oven for another 10 minutes until the bread crumb is golden brown.
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Allow the artichokes to cool down until you can grab and serve them.
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Pick the leaves of the artichoke one at a time and pull the flesh off with your teeth.
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Nutrition
485Calories
Sodium25% DV600mg
Fat51% DV33g
Protein30% DV15g
Carbs8% DV24g
Fiber8% DV2g
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