Almond stuffed artichokes

Ingredients

• 4 pcs Artichokes
• 100 ml Olive oil
• 2 tbsp Lemon juice, fresh
• 160 g Almonds, ground
• 12 g Fresh basil, finely chopped
• 2 tbsp Garlic, minced
• 1 tbsp Thyme, fresh, chopped
• 2 tbsp Fresh basil, finely chopped
• 2 tsp Fine sea salt

Method

1. Heat oven to 180C.
2. Trim artichokes so the bottom is flat.
3. Slice 4cm off the top of artichokes and remove outer leaves,
4. Spread the leaves to expose the heart and using a paring knife to cut around the heart.
5. Remove the heart and fuzzy center.
6. Rub the artichokes with a piece of lemon.
7. Prepare the filling by combining the almonds, half the olive oil, garlic, oregano, basil, lemon juice, thyme, and sea salt.
8. Mix well.
9. Use a spoon to fill the artichokes with the mixture.
10. Set artichokes in a baking pan.
11. Drizzle with olive oil and cover with aluminum foil.
12. Bake for 1 hour.
13. Uncover and bake for 15 minutes.
14. Serve warm.