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–+ servings

Stuffed artichokes with lemon & herb oil (vegan)

Artichoke hearts are filled with a vegan herb filling made from breadcrumbs, garlic and parsley, baked in the oven and served with lemon herb oil. Simple but sophisticated.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Appetizer
Cuisine Italian, Mediterranean
Servings 2 People
Calories 320 kcal

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

Nutritional values per portion

Calories: 320kcalCarbohydrates: 25gProtein: 6gFat: 22g
Keyword Artichoke recipe, Greco di Tufo, Italian starter, Stuffed artichokes, vegan recipe, vegetarian cuisine, Wine pairing
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