Stuffed artichokes

Total time: 1hr 10m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 378 Kcal, 21g Protein, 22g Carbohydrates, 25g Fat


  • Artichokes
  • 1 organic lemon, sliced
  • 8 artichokes
  • 1 litre water
  • 1 tbsp salt
  • Walnuts
  • 2 tbsp walnut kernels, coarsely chopped
  • Filling
  • 2 tbsp olive oil
  • 150 g carrots, diced
  • 1 spring onions incl. green parts, cut into thin rings
  • 0.5 tsp paprika
  • 250 g celery, diced
  • 0.5 tsp salt
  • a little pepper
  • 200 g Asiago, grated
  • 0.5 bunch parsley, finely chopped
  • Utensils
  • One shallow baking dish (holding approx. 2 l), greased

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  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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