A beautiful flower
Spring has arrived, and with it the blessings that strengthen our soul and palate. Artichoke, small or large, is gladly seen on my table.
- Wash the artichokes and cut the tops where the thorns are. Spread the leaves with your hands for easier filling. Fill the leaves with the mixture from top to bottom, and then squeeze with your hands to close them a little.
- Peel a potato and cut it into cubes. Mix young peas with potatoes, parsley and chopped fennel. You can put beans instead of peas.
- Mix bread crumbs (pretzels), finely chopped garlic, parsley, fennel, pepper and to dry. Fill artichokes with this mass.
- Put the stuffed artichokes in a bowl. Arrange the potatoes and peas around the artichokes. Pour enough water to cover the artichokes and add the olive oil. Cook at a low temperature so that the filler from the artichokes does not leak.
Artichokes are enough on their own, and can be served as a side dish with roasted meat.