Cut back the artichoke hearts to about a third of the height of the leaves, making sure to leave the stem base attached. Then break off the outer hard leaves until only the light yellow, tender leaves remain. Then, using a teaspoon or possibly an apple corer, remove the so-called hay from the center. Brush the inside with the juice of a lemon to prevent discoloration. If necessary, cut back the stalk a little and remove the skin generously from the base of the artichoke with a potato peeler. Also brush with the juice of one lemon.
Remove the crust from the bread and weigh it. Remove the peel from the garlic. Chop both ingredients as well as almond flakes, oregano and parsley. Add the olive oil (1) and mix well. Fill the artichoke hearts with the mixture. Place them in a greased ovenproof dish. Drizzle with olive oil and season with salt and pepper. Later pour white wine over them. Cover with aluminum foil.
Bake the artichoke hearts in the oven heated to 200 degrees on the second rack from the bottom for thirty minutes. Then remove the foil and bake the artichoke hearts for another fifteen to twenty minutes until light brown.
For the small household 2 people: halve ingredients, use about 1 dl of white wine for cooking.
1 person: quarter ingredients, use just under 1 dl of wine for cooking.
Artichoke
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