- 500 g of topinamur
- 60 g of smoked tofu
- 4 artichokes
- 1 clove of garlic
- 1 tablespoon chopped parsley
- 1 tablespoon of sage
- 1 tablespoon chopped rosemary
- 0.50 lemon juice
- Extra virgin olive oil
- salt
- pepper
PREPARATION:
1 Boil the whole artichokes for 20-25 minutes, until the are soft.
2 Whisk, grate or finely chopp the smoked tofu.
3 Carefully peel the artichokes, removing the outer leaves and the stem, cut them in 4, and lift the internal beard and plunge into water acidulated with lemon juice.
4 Saute the herbs and garlic with 3 tablespoons of olive oil for one o two minutes in a thick-bottomed pan, add the drained artichokes, salt, put the lid on and cook for 15 minutes over low heat, basting with a little water if necessary.
5 Clean the cooked artichokes, cut it into puree and season with a pinch of pepper, tofu and a pinch of salt. With lightly oiled hands, reduce the mixture into oval croquettes and fill them with the slices of artichoke. Lay them in a baking tray lined with baking paper and bake golden in a very hot oven at 210 ° C for 10 minutes.
