BAKED ARTICHOKES

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
1

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

2

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

3

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

4

Preheat the oven to 180C/Gas 4

5

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

6

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

7

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

8

Serve with toasted Maltese bread

Shopping cart

0

No products in the cart.