RECIPE BY JOHNSONS WORLD KITCHEN
PREP TIME: 20 mins
COOK TIME: 50 mins
8 artichoke hearts
50gr unsalted butter/oil of your choice
2 cups chopped fresh spinach leaf
2 tbsp finely chopped spring onion
2-3 cloves of minced garlic
4 tbsp pine nuts
2-3 strips bacon diced
1/2 cup grated parmesan cheese
2 tbsp dried gluten-free bread crumbs
2 tbsp fresh chopped basil
1 large egg yolk
Salt & pepper
Remove outer leaves of artichokes and tough skin off the stem. Trim the top portion off and cut the artichokes in half. Rub with a lemon wedge to inhibit the enzymatic reaction which causes browning in cut artichokes.
Bring a large saucepan of water to boil and simmer the artichokes until tender, approximately 30 minutes. Your artichokes are cooked when tender enough for a knife to glide through. Using tongs or a slotted spoon, remove artichokes from boiling water and set in a colander until drained from excess water and cool enough to handle.
Lightly toast the pine nuts in a hot frying pan, then set aside. Fry the bacon in a dash of oil until crispy, then set aside. Next melt butter in the pan, add spinach and stir for a minute. Add spring onion and garlic and cook until soft and translucent. Combine all ingredients and toss gently. Season with salt and pepper.
Fill the artichokes with the stuffing, place them into an oven-proof dish and drizzle with olive oil. Cook for 15-20 minutes on medium-high heat till golden.
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