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🍽️ Oven-Baked Artichokes with Herb Crust

427 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 6 tbsp black, pitted olives
• 1 handful parsley
• 60 g margarine (vegan)
• 120 g breadcrumbs
• 1 tsp lemon zest
• pepper (from the mill)
• margarine (for the dish)
• 250 g cocktail tomatoes
• 2 tbsp pine nuts
• olive oil (for drizzling)

Instructions

1. 1. Pour about 1 liter of water, 1 teaspoon of salt, and the juice of one lemon into a pot.
2. 2. Bring the liquid to a boil.
3. 3. Clean the artichokes by removing the tough outer leaves and the base.
4. 4. Immediately place the prepared artichokes into the boiling water.
5. 5. Cook the artichokes for about 10 minutes.
6. 6. Remove the artichokes from the pot.
7. 7. Shock them with cold water to stop the cooking process.
8. 8. Let the artichokes drain well.
9. 9. Preheat the oven to 200 degrees Celsius with top and bottom heat.
10. 10. Peel the garlic cloves and chop them finely.
11. 11. Drain the olives well.
12. 12. Chop the olives finely.
13. 13. Wash the parsley and shake it dry.
14. 14. Chop the parsley finely.
15. 15. Melt the margarine in a frying pan.
16. 16. Add the chopped garlic, olives, and parsley to the pan.
17. 17. Sauté the mixture briefly.
18. 18. Stir in the breadcrumbs and the lemon zest.
19. 19. Season the filling with pepper.
20. 20. Remove the pan from the heat.
21. 21. Place the artichoke bases in a greased baking dish.
22. 22. Fill the artichokes with the breadcrumb mixture.
23. 23. Wash the tomatoes.
24. 24. Add the whole tomatoes to the baking dish.
25. 25. Sprinkle everything with pine nuts.
26. 26. Drizzle the dish with a little olive oil.
27. 27. Bake the artichokes in the preheated oven until golden brown.

Nutrition per serving

• kcal: 427
• Protein: 6 g · Fett/Fat: 33 g · Carbs: 26 g