Roman artichokes
The combination of artichokes and herbal puree is a winner!
Ingredients:
• 200 g Aviko Super Mash Homemade, defrosted
• 2 lemons
• 8 small artichokes
• 100 ml extra virgin olive oil
• 2 sprigs of mint
• 1 bunch of flat-leaf parsley (15 g)
• 2 cloves of garlic
• 100 g grated pecorino (cheese)
• 50 g (fresh) breadcrumbs
Used Product
Method
Preparation: 30 minutes
Oven: 30 minutes
- Scrub 1 lemon clean. Grate the yellow peel of the fruit and squeeze the lemon.
- Clean the artichokes: remove the hard outer leaves. Cut the sharp tips of the remaining leaves of the artichokes.
- Using a sharp knife, cut off about the top third of each artichoke. Using a teaspoon, remove the hay from the artichoke so that the heart remains. Place the artichokes immediately in cold water with the lemon juice so that they remain fresh green.
- Preheat the oven to 230 ºC. Cut the last lemon into wedges. Drain the artichokes well and place them on the convex side with the lemon wedges in a baking dish. Drizzle with 50 ml of olive oil.
- Bake the artichokes in the preheated oven for 15 minutes. Finely chop the leaves from the sprigs of mint. Also chop the parsley and garlic finely.
- Mix the mashed potato with the pecorino, mint, parsley, garlic and lemon zest.
- Fill the artichokes with the potato-cheese mixture. Sprinkle with the breadcrumbs and drizzle with the remaining olive oil.
- Bake in the oven for another 15 minutes until the breadcrumbs are golden brown and crispy.
- Place the stuffed artichokes on a platter and garnish with extra mint and/or parsley.
Tip: Arrange some juicy cherry tomatoes between the stuffed artichoke hearts.