Oven‑Baked Artichokes

Ingredients

• 12 small young artichokes
• 2 lemons
• salt, freshly ground pepper
• 1 onion
• 2 Garlic cloves
• 1 bunch parsley
• 4 tbsp olive oil
• zest of 1 untreated lemon
• 6 eggs (medium size)
• 6 tbsp milk
• 4 tbsp grated parmesan cheese
• olive oil for brushing

Instructions

1. 1.

   Clean the artichokes by removing outer leaves and cutting stems. Rinse them. Wash lemons hot and slice into rounds. Boil a generous amount of salted water in a large pot and cook the artichokes 20‑25 minutes.

2. 2.

   Drain the artichokes and rinse with cold water. Quarter them and remove the choke. Peel and dice onion and garlic. Rinse parsley, shake dry, and finely chop.

3. 3.

   Heat olive oil. Sauté onion and garlic until golden yellow. Stir in lemon zest and parsley. Whisk eggs with milk and season with salt and pepper. Fold in the onion mixture and Parmesan cheese.

4. 4.

   Brush an oven dish with olive oil. Pour the egg‑Parmesan mixture over it, then add the artichokes. Bake in a preheated oven at 180 °C (or 160 °C fan) for 30‑40 minutes.