Ingredients:
10 artichoke hearts – carefully cleaned to ensure that only the tender heart is used, (no rough or tough edges or artichoke hairs)
1 onion – finely chopped
1.5 cups of cherry tomatoes (about 1 punnet)
1 bunch of parsley – finely chopped
1/2 tsp of salt
1 tsp of herb de provence
1/2 tsp of fresh ground pepper
1 tsp of fresh thyme – stems removed
1 table spoon of fresh ground coriander seeds
1 table spoon of df butter
4 tbsp of olive oil
juice of 1/2 a lemon
4 table spoons of gf bread crumbs
5 table spoons of df grated cheese or feta (optional)
Steps:
Preheat oven to 180C
Into a large flat bottom oven proof dish drizzle 2 table spoons of olive oil.
Set 6 artichoke hearts into the oven proof dish, (try to use roughly equally sized ones, reserving any others for the filling).
Sprinkle with heavy pinch of salt , half of the fresh ground pepper and fresh ground corriander seeds
Drizzle with a table spoon of lemon juice and a table spoon of olive oil
Dot with dairy free butter.
Cover with foil
And place into the oven for 20 minutes
—
Chop the other 4 of the artichoke hearts into small cubes (apx 1cm)
Into a large frying pan put the other 2 tablespoons of olive oil
Place the chopped onions in the pan and sautee for 3 to 4 minutes until slightly translucent
Half the cherry tomatoes
Add the halved cherry tomatoes and cubed artichoke hearts, thyme, herb de provence, salt, pepper and ground coriander seeds.
Sautee for 10 – 15 mins.
Add chopped parsley and stir briefly.
Remove artichoke hearts from the oven,
Stuff with this sauteed mixture
Sprinkle with gf bread crumbs and df cheese
Return to the oven for 10 minutes further.
Remove from the oven and serve.
