Stuffed artichokes with sheep's cheese cream

Name: Stuffed artichokes with sheep's cheese cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 medium artichokes (about 150 g each); 7-10 Tbsp Salt; 5 Shallots; 1-2 Garlic cloves; 300 g Sheep's cheese; 4 TABLESPOONS Fresh cream; 4 TABLESPOONS Basil in vegetable oil; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS dried pink berries; 7-10 Tbsp Basil; 7-10 Tbsp Lemon corners

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 medium artichokes (about 150 g each)
7-10 Tbsp Salt
5 Shallots
1-2 Garlic cloves
300 g Sheep's cheese
4 TABLESPOONS Fresh cream
4 TABLESPOONS Basil in vegetable oil
2 TABLESPOONS Lemon juice
2 TABLESPOONS dried pink berries
7-10 Tbsp Basil
7-10 Tbsp Lemon corners

Directions

1
Wash the artichokes and cook in boiling salted water for about 20 minutes. In the meantime, peel and finely chop the shallots and garlic. Mash the feta cheese with a fork. Mix crème fraîche, basil in oil and lemon juice. Add onion and garlic. Remove the artichokes from the cooking water with a skimmer and halve them lengthwise.
2
Remove the inner leaves and the artichoke "hay". Fill the artichoke halves with the sheep's cheese cream. Sprinkle with crushed pink berries. Garnish with basil leaves as desired. Serve with lemon wedges