Stuffed Artichokes
Spoonsparrow stuffed artichokes: The slightly bitter artichoke with a spicy interior is also a delight for non-vegetarians.
Ingredients
- 900 g very large artichokes (2 very large artichokes)
- 1 Organic lemon
- Salt
- 1 red bell pepper
- 4 tbsp olive oil
- 75 g ciabatta (preferably whole wheat)
- 2 stems basil
- 1 small red onion
- 75 g pickled sun-dried tomatoes
- 1 handful baby salad mix
- 2 tbsp balsamic vinegar
- black pepper
Instructions
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1.
Break the artichoke stems so that the filaments are removed.
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2.
Trim the top third of each artichoke straight across.
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3.
Remove the outermost hard leaves and the dark ones around the base. Cut the lemon in half and rub the cut surfaces of the artichokes with lemon.
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4.
Place the artichokes on their lemon halves in a pot, cover with lightly salted water, press down with a plate, and simmer for 35 minutes over medium heat. Remove, flip, and let cool.
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5.
Meanwhile quarter the bell pepper, clean it, remove seeds, and place skin side up on a baking sheet. Brush with a little oil and roast under the hot grill until the skin turns black and blistered. Cover the pepper with a damp cloth and set aside for 10 minutes.
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6.
Slice the ciabatta into thin rounds. Drizzle with 1–2 tbsp oil and toast under the hot grill until golden brown.
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7.
Wash the basil, shake dry, pluck leaves, and roughly chop. Peel the pepper skin, slice the flesh into strips. Peel the onion and cut into fine slivers.
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8.
Drain the tomatoes, then slice them finely. Wash and dry the salad greens.
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9.
Combine pepper, basil, onion, tomatoes, and salad in a bowl; toss with balsamic vinegar, salt, and pepper. Add the remaining olive oil and fold into the salad.
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10.
Gently press the outer artichoke leaves apart, use your fingers to gather the pale petals from the center and twist them out, then remove the fibrous core from the bottom with a spoon.
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11.
Break ciabatta slices into bite-sized pieces and mix into the salad. Fill each artichoke with the mixture and serve immediately. Eat the salad first at the table, then peel off the artichoke leaves one by one and scrape the tender flesh with your teeth. Finally eat the base.
