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🍽️ Stuffed Artichokes

390 kcal · 30 min · 4 servings

Ingredients

• 900 g very large artichokes (2 very large artichokes)
• 1 organic lemon
• salt
• 1 red bell pepper
• 4 tbsp olive oil
• 75 g ciabatta (preferably whole grain)
• 2 sprigs basil
• 1 small red onion
• 75 g marinated dried tomatoes
• 1 handful baby salad mix
• 2 tbsp balsamic vinegar
• pepper

Instructions

1. 1. Break off the stems of the artichokes until the fibrous strings come out with them.
2. 2. Cut off the top third of the artichokes straight across.
3. 3. Remove the outermost tough leaves and the dark leaves at the base.
4. 4. Halve a lemon and rub the cut surfaces of the artichokes with it.
5. 5. Place the artichokes in a pot with the lemon halves.
6. 6. Cover the artichokes with lightly salted water.
7. 7. Press a plate onto the artichokes to weigh them down.
8. 8. Cook the artichokes for 35 minutes over medium heat.
9. 9. Remove the artichokes from the pot and let them cool upside down.
10. 10. Quarter the bell pepper, clean it, and remove the seeds.
11. 11. Place the pepper pieces skin-side up on a baking sheet.
12. 12. Brush the pepper with a little oil.
13. 13. Roast the pepper under the hot grill until the skin turns black and blisters.
14. 14. Cover the roasted pepper with a damp cloth.
15. 15. Let the pepper stand for 10 minutes.
16. 16. Slice the ciabatta into thin slices.
17. 17. Drizzle the ciabatta slices with 1-2 tablespoons of oil.
18. 18. Toast the ciabatta under the hot grill until golden brown.
19. 19. Wash the basil and shake it dry.
20. 20. Pluck the basil leaves and chop them roughly.
21. 21. Peel the skin off the pepper.
22. 22. Cut the pepper flesh into strips.
23. 23. Peel the onion and cut it into thin strips.
24. 24. Drain the tomatoes.
25. 25. Cut the tomatoes into thin strips.
26. 26. Clean the salad, wash it, and spin it dry.
27. 27. Put the pepper, basil, onion, tomatoes, and salad into a bowl.
28. 28. Toss the ingredients with balsamic vinegar, salt, and pepper.
29. 29. Fold in the remaining olive oil into the sauce.
30. 30. Gently push the outer artichoke leaves apart.
31. 31. Grasp the pale inner leaves in the center with your fingers.
32. 32. Loosen the inner leaves by twisting them out.
33. 33. Remove the choke (fibrous fibers) from the bottom of the artichoke with a spoon.
34. 34. Break the bread slices into bite-sized pieces.
35. 35. Mix the bread pieces into the salad.
36. 36. Fill the artichokes with the salad.
37. 37. Serve the stuffed artichokes immediately.
38. 38. Eat the salad from the artichoke first.
39. 39. Remove the artichoke leaves one by one.
40. 40. Scrape the soft artichoke flesh from the leaves with your teeth.
41. 41. Eat the bottom of the artichoke last.

Nutrition per serving

• kcal: 390
• Protein: 12 g · Fett/Fat: 21 g · Carbs: 33 g