Baked Artichokes with Breadcrumbs
Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile, while other artichoke elements are beneficial for the eyes.
You could also add chopped, cherry tomatoes on top at the end for a fresh variation!
- 8 small Artichoke
- Sea salt
- 3 garlic cloves
- 7 canned Anchovy fillet
- 7 sun-dried tomatoes (in oil)
- ½ handful fresh parsley
- 4 Tbsps breadcrumbs
- 5 Tbsps freshly grated Parmesan
- 6 Tbsps olive oil
- freshly ground peppers
- 2 ozs dry white wine
- 2 ozs Vegetable broth
Rinse the artichokes and remove the hard outer leaves. Cut off the stem, peel and halve artichokes. Simmer lightly in salted water for 6-7 minutes. Remove from water, pat dry and place the cut surfaces upwards in a baking dish.
Preheat the oven to approximately 400°F.
Peel the garlic and chop very finely. Drain the anchovies and tomatoes and dice finely. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Mix the breadcrumbs with the cheese, parsley, tomatoes, anchovies, and the oil and season with salt and pepper to taste. Spread this over the artichokes. Add the wine and the broth and bake until golden brown, about 15 minutes.