Yields6 Servings
 6 globe artichokes
 3 lemons
For the filling
 250 g Dolcelatte cheese
 125 g cream cheese
 1 tsp fresh thyme chopped
 Salt and freshly ground black pepper
For the topping
 2 tbsp butter
 Bread crumbs from 3 slices of white bread, crusts removed
 50 g walnuts chopped
 45 g grated parmesan
 1 tbsp fresh parsley chopped

Prepare a large saucepan with plenty of water; squeeze the lemons into the water and throw in the lemon skins


Remove all the outer leaves from the artichokes and cut off about 5cm from the top; using a potato peeler, peel the stalks and all around the base of the artichokes making sure that there are no stiff parts of the leaves remaining; trim the tops with a pair of scissors; cut the artichokes in half and remove the centre with a spoon; throw the artichoke halves into the saucepan straight away


Bring the water to the boil and simmer the artichokes for about 20 minutes until tender; drain carefully; place in an ovenproof dish


Preheat the oven to 180C/Gas 4


To prepare the filling mix all the ingredients together until well blended; use the mixture to fill the artichoke halves


To make the topping melt the butter in a pan; add the breadcrumbs and stir until well coated; add the parmesan, chopped walnuts and parsley and stir over high heat for 1 minute; take off the heat and sprinkle the breadcrumb mixture all over the artichokes


Bake the artichokes in the preheated oven for about 10 minutes until golden


Serve with toasted Maltese bread

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