Stuffed artichoke bottoms

Ingredients for 2 servings:

• 6 artichokes
• 2 lemons
• 1 bread roll, from the day before, soaked
• 4 tbsp olive oil
• 2 tbsp capers, chopped
• 2 tbsp olives, chopped
• 1 small bunch of parsley and mint, chopped
• some salt and pepper
• 1 clove(s) garlic, squeezed
• 1 small onion(s), chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

As a side dish or small snack

Squeeze the lemons and mix the juice with 1/2 liter of water. Remove the outer leaves from the artichokes and trim off the tough tips. Cut the artichokes in half lengthwise and remove the hairs with a knife or spoon. Then immediately place them in the lemon water to prevent oxidation. Squeeze the soaked breadcrumbs and mix with all the other ingredients. Fill the artichokes with the stuffing and place them in a pan with the stuffing facing up. Fill the pan with lemon water to a depth of about 2 cm and simmer with the lid closed for 40 minutes. Add more liquid if necessary.