Stuffed baby artichokes
Artichokes: you hate 'em or you love' em! The artichoke is actually an edible, thistle-like flower bud. An artichoke is a vegetable which needs instructions before use. Fortunately baby artichokes are slightly easier to prepare. Only the outer leaves of these young, immature artichokes have to be removed. With a delicious fresh ricotta filling, they are a true delicacy.
Ingredients for 14 bites
7 baby artichokes
1 lemon, zested and squeezed
2 sprigs of rosemary, chopped very finely
10g lemon thyme, stripped from the twigs
40g finely grated Parmesan cheese
1 garlic clove, pressed
1. Boil the baby artichokes as a whole for 25 to 35 minutes in plenty of water with salt and make sure that the artichokes do not float too much. Use a reversed, deep plate to do that.
2. Preheat the oven to 200 degrees. Meanwhile, mix the ricotta with the lemon zest, lemon juice, garlic, rosemary, lemon thyme and half of the parmesan cheese. Season with salt and pepper
3. Remove the baby artichokes from the pan and remove the outer leaves until only the inner soft leaves are left. Slightly cut off the hard tops of the leaves. Halve the baby artichokes in lengthwise and scrape the hay out of the middle with a spoon.
4. Fill the artichokes with the ricotta mixture, drizzle with olive oil and bake the stuffed artichokes in the oven for about 15 minutes.