Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 500 g artichokes
- - 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
INSTRUCTIONS
- Boil the whole artichokes for 20-25 minutes, until they are soft
- Whisk, grate or finely chop the smoked tofu
- Carefully peel the artichokes, removing the outer leaves and the stem, cut them into 4, remove the beard inside and plunge into water acidulated with lemon juice
- Fry the herbs and the garlic with 3 tablespoons of olive oil for 1 to 2 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
- Clean the cooked artichokes, cut them 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 golden them in a very hot oven at 210 ° C for 10 minutes.
