stuffed artichoke with zucchini and camembert
Ingredients
- For vinaigrette
- olive oil
- White vinegar
- freshly ground peppers
Preparation steps
For the artichokes, slice off the top one-third of the artichokes and remove the outer, hard leaves. Remove the inner choke, so that you can see the artichoke hearts. Soak the artichokes in lemon water immediately so they do not discolor. Then place in boiling water with a squeeze of lemon. Cook until soft, about 20-30 minutes. Lift out with a slotted spoon and drain.
Preheat the broiler.
For the vinaigrette, combine 6 tablespoons olive oil and 3 tablespoons vinegar. Season with salt and pepper.
For the filling, rinse the zucchini, trim and grate. Place the artichokes on a parchment-lined baking sheet. Cut the Camembert cut into slices or pieces. Mix the zucchini, cheese, breadcrumbs and parsley. Fill the artichokes with the mixture and briefly broil, watching carefully. Remove the artichokes and allow to cool slightly. Drizzle with the vinaigrette and serve garnished with sprouts if desired.