for 4 person

Artichokes

1 litre	water
1	organic lemon, sliced
8	artichokes
1 tbsp	salt

Walnuts

2 tbsp

walnut kernel, coarsely chopped

Filling

2 tbsp	olive oil
1	spring onion incl. green part, cut into thin rings
150 g	carrot, diced
250 g	celery, diced
½ tsp	paprika
½ tsp	salt
a little	pepper
½ bunch	parsley, finely chopped
200 g	Asiago, grated

How it's done

Artichokes

Pour the water and lemon slices into a large pan. Break the stem at the base of the artichokes, snap off all the rows of leaves from the head, right up to the artichoke heart. Place the artichokes in the lemon water immediately, bring to the boil, season with salt. Reduce the heat, simmer for approx. 30 mins. Remove, drain, remove the fuzzy centre with a spoon.

Walnuts

Without adding any oil, toast the nuts in an uncoated frying pan until golden brown.

Filling

Heat the oil in the same pan, briefly sauté the spring onion, add all of the ingredients up to and including the paprika, cook for a further 5 mins., season. Stir in the nuts, lemon zest, lemon juice, parsley and half of the cheese. Stuff the artichokes with the mixture, transfer to the prepared dish, sprinkle with the remainder of the cheese.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 220°C.

Show complete recipe