Stuffed artichokes

Name: Stuffed artichokes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Artichokes (about 300 g each); 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 150 g cherry tomatoes; 1/2 bunch Marjoram; 2 (150 g each) Mug of cream cheese preparation with herbs from Provence; 1/2 bunch Parsley; 1 Garlic clove; 100 g Butter; 7-10 Tbsp Salt; 1 Baguette; 7-10 Tbsp Lemon slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Artichokes (about 300 g each)
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
150 g cherry tomatoes
1/2 bunch Marjoram
2 (150 g each) Mug of cream cheese preparation with herbs from Provence
1/2 bunch Parsley
1 Garlic clove
100 g Butter
7-10 Tbsp Salt
1 Baguette
7-10 Tbsp Lemon slices

Directions

1
Cut off the stem of the artichokes close to the artichoke base. Boil up plenty of water with lemon juice and salt. Add the artichokes and cook over medium heat for about 30 minutes.
2
(The artichokes are cooked when a leaf can be easily pulled out). In the meantime, wash the tomatoes, rub them dry and cut them into slices. Pluck the marjoram leaves from the stalks.
3
Add tomatoes and marjoram to the cheese. Wash parsley, dab dry and chop. Peel the garlic, press through the garlic press and add to the butter. Add parsley and knead. Season butter with salt.
4
Cut the baguette into slices, brush with butter and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 8-10 minutes. Remove the artichokes from the cooking water with a skimmer and rinse with cold water.
5
Drain well. Cut lengthwise in half. Remove the artichoke hay and the small inner leaves. Fill with the tomato cheese. Arrange the artichokes with lemon slices on a plate. Add the bread.