Baked Artichokes

Ingredients

• 2 cloves garlic
• 6 tbsp black, pitted olives
• 1 handful parsley
• 60 g margarine (vegan)
• 120 g breadcrumbs
• 1 tsp lemon zest
• Pepper (freshly ground)
• margarine (for greasing pan)
• 250 g cocktail tomatoes
• 2 tbsp pine nuts
• olive oil (to drizzle)

Instructions

1. 1.

   Bring about 1 l water with 1 tsp salt and the lemon juice to a boil. Clean the artichokes, remove the choke, and immediately place them in the boiling liquid; cook for about 10 minutes, then remove, shock in cold water, and drain.

2. 2.

   Preheat the oven to 200°C (fan) or 220°C (conventional).

3. 3.

   For the filling, peel and finely chop the garlic. Drain the olives well and also finely chop them. Wash the parsley, dry it, shake off excess water, and finely chop. In a pan melt the margarine, add the garlic with the olives and parsley, and sauté briefly. Stir in the breadcrumbs and lemon zest, season with pepper, then remove from heat. Place the artichoke bottoms in a greased baking dish and fill them with the breadcrumb mixture. Add the washed tomatoes to the dish, sprinkle everything with pine nuts, drizzle with olive oil, and bake for 20 minutes until golden. Serve immediately.