Stuffed artichokes

Name: Stuffed artichokes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 large organic lemon; 4 Artichokes (about 250 g each); 7-10 Tbsp Salt; 1/2 bunch Parsley; 100 g medieval Gouda cheese; 100 g Salami; 50 g Breadcrumbs; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 large organic lemon
4 Artichokes (about 250 g each)
7-10 Tbsp Salt
1/2 bunch Parsley
100 g medieval Gouda cheese
100 g Salami
50 g Breadcrumbs
7-10 Tbsp Kitchen yarn

Directions

1
Wash lemon hot, grate dry and cut into 8 slices. Wash the artichokes. Break out the stalks close to the flower head to pull out woody fibres that can reach the ground.
2
Use a knife to cut the broken part straight. Cut off outer leaves. Cut off about 1/3 of the artichoke tip. Trim the tips of the leaves with scissors.
3
Place a slice of lemon on each of the artichokes' stem ends and flower tips and tie them crosswise with kitchen string. Cook immediately in plenty of boiling salted water for about 30 minutes. Remove, drain well.
4
Remove the inner leaves and the hay.
5
For the filling, wash parsley, shake dry, pluck leaves from the stalks and chop finely. Coarsely grate the cheese. Finely dice salami. Mix salami, breadcrumbs, cheese and parsley and place in the prepared artichokes.
6
Place in an ovenproof dish and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes.