Stuffed Vegetables

Spinach is not everyone’s cup of tea? With this recipe it is:

Preheat the oven to 200 °C (convection oven 180 °C , gas mark 3-4).

Clean the artichoke hearts and remove the outer leaves. Cut off 1/3 of the flower with a serrated knife and scrape out the hay with a spoon. Tourniquette the artichoke bottoms into shape and place in lemon water. For the filling, cut the white bread into cubes, mix the whipped cream and egg yolks and pour over the bread cubes. Remove the peel from the shallot and cut into small pieces. In a frying pan with 1 tsp butter, sauté the shallot until translucent. Chop the basil and add it to the white bread together with the minced meat and the steamed shallots. Season the mixture with olive oil, salt and freshly ground pepper and fill it into the well-dried artichoke bottoms. Butter an ovenproof dish and pour in the stuffed artichoke hearts. Cook in the heated stove for about 15 minutes.

Cut the zucchini lengthwise and remove the seeds. Peel the peppers and cut them into small cubes. Blanch (scald) the tomatoes briefly with hot water, remove the skin, cut into quarters, remove the seeds and then cut into fine cubes. Peel and finely dice the shallot. Remove the skin from the garlic clove and squeeze until smooth. In a frying pan with 1 tbsp olive oil, sauté the shallot and garlic clove, add the diced peppers and sauté, then add the tomatoes and thyme.

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