Roasted artichokes on white wine

ingredients

2 pcs artichokes 2 pcs sourdough rolls 100 g parmesan 1 tsp dried garlic 1 dl olive oil 1/2 dl white wine 1 pcs large organic lemon salt, white pepper, chopped parsley 100 g butter or ghee

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Artichoke is a wonderful vegetable, a weed bred for culinary delicacies, but also with preserved medicinal benefits.

1.

Wash, clean and boil artichokes in water with lemon. I wrote and photographed how to do it in detail here.

2.

While the artichokes are cooking, heat the olive oil in a pan and fry the breadcrumbs. Add the garlic, wine, stir, add the pepper and finely chopped parsley with a spice grinder. Stir everything together, finally add the grated parmesan cheese (keep some of the grated parmesan cheese for baking). Set the mixture aside.

3.

Strain the cooked artichokes, place them on a baking tray (grease it or line it with baking paper). Spread the rose of the fruit and drizzle again with lemon, season with a little salt. Press the mixture from the pan inside so that the artichoke doesn’t fall apart. Sprinkle the grated parmesan cheese on top and bake for about 15-20 minutes. When removed from the oven, baste with melted butter.

4.

Place the baked on a plate and use your fingers to tear off the edges, dip in some of the goodness and pull off the artichoke leaf with your teeth.