Mediterranean starter with Italian character
Tender artichoke hearts filled with a spicy herb mixture, drizzled with lemon-herb oil – a vegan delicacy that perfectly complements the mineral Greco di Tufo.
Ideal wine accompaniment: Greco di Tufo DOCG (Campania, Italy)
The Greco di Tufo impresses with its intense minerality and flavours of ripe pear, almond and a subtle smoky note. The wine’s lively acidity cuts through the characteristic bitter artichoke flavour, while the almondy texture combines with the herb oil. The salty note on the finish emphasises the Mediterranean flavour of the dish and creates a perfect harmony.
5 more wine recommendations:
Vermentino di Gallura DOCG (Sardinia, Italy) This powerful white wine with flavours of citrus, white peach and an almondy bitterness complements the artichokes perfectly. Its salty minerality reflects the Mediterranean character of the dish.
Assyrtiko PDO Santorini (Greece) With its volcanic minerality and aromas of lemon and salt, this wine harmonises perfectly with artichokes. The taut acidity balances out the bitterness, while the slight oxidation note emphasises the herbal oil.
Pouilly-Fumé AOC (Loire, France) The smoky, mineral Sauvignon Blanc with its gooseberry flavour and grassy freshness complements the herbal component. The typical “fumé” smokiness complements the roasted flavours of the baked artichokes.
Fiano di Avellino DOCG (Campania, Italy) This complex white wine with notes of roasted hazelnuts and honey forms an interesting contrast to the bitterness of the artichokes. The creamy texture binds the herbal oil.
Godello Valdeorras DO (Spain) With flavours of quince, aniseed and a salty note, this wine complements the dish perfectly. The velvety texture and moderate acidity make it a well-balanced accompaniment.
The recipe:
Stuffed artichokes with lemon & herb oil (vegan)
Cooking utensils
- 1 Artichoke stove or large pot
- 1 Small bowl for the filling
- 1 Brush for the oil
- 1 Baking tray
Ingredients
For the artichokes:
- 4 medium-sized artichokes
- 1 Lemon Juice
- 2 Tbsp olive oil
- Salt Pepper
For the filling:
- 50 g Breadcrumbs vegan
- 1 Garlic clove finely chopped
- 1 Handful of fresh parsley chopped
- 1 teaspoon lemon zest
- 2 Tbsp extra virgin olive oil
For the herb oil:
- 4 Tbsp extra virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon mixed fresh herbs Thyme, oregano
- 1 Pinch of sea salt
Preparation
Prepare the artichokes:
- Clean the artichokes, cut off the stalk and trim the tips of the leaves.
- Sprinkle with lemon juice to prevent discoloration.
Prepare the filling:
- Mix the breadcrumbs with the garlic, parsley, lemon zest and oil.
- Season to taste with salt and pepper.
Fill and cook:
- Add the filling to the artichokes.
- Cook in a pan with boiling water and lemon juice for 15 minutes.
- Then bake in the oven at 180°C fan oven for 15 minutes.
Serve with herb oil:
- Mix the oil with the herbs, lemon juice and salt.
- Drizzle over the warm artichokes.
Recommended side dishes:
- Crispy ciabatta
- Grilled lemon slices
- Antipasti platter with olives
