Baked stuffed artichoke with wild mint

Ingredients

For 1 serving

• Artichokes2
• Breadcrumbs20 g
• Garlic2 cloves
• Mint4 g
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste
• Saltto taste

Contains: gluten,

In season: February – April

Method

1. Fill a bowl with cold water and add half the lemon juice. Trim the artichoke: snap off the tough outer leaves until you reach the pale ones, cut about 2 cm off the top and cut the stem off at the base so it stands up; peel the stem and keep it.
2. Open the leaves with your fingers, scoop out any choke with a teaspoon and drop the artichoke and stem into the acidulated water: this stops them going black.
3. Peel the garlic and chop it with the washed mint and the artichoke stem; mix with the breadcrumbs and salt.
4. Drain the artichoke upside down, then stuff it, pushing the filling between the leaves and into the centre; dress with the oil and remaining lemon juice.
5. Stand it in a narrow pan with a couple of centimetres of water, cover and cook over medium-low heat for 25 minutes, until an inner leaf pulls out easily and the base is tender to a fork; add a splash of water if it dries out.