4 large artichokes
Juice of 1 lime
5 cups (chopped) of dried bread, rye or pumpernickel
5 tablespoons (chopped) of fresh parsley
1/2 cup (chopped) of grated cheese
3 tablespoons (chopped) of green olives
1 and 1/2 cups (chopped) of breadcrumbs
4 tablespoons of olive oil
2 tomatoes, cut into small cubes
Salt and black pepper to taste
Grated cheese for sprinkling
4 large artichokes
Juice of 1 lime
5 cups (chopped) of dried bread, rye or pumpernickel
5 tablespoons (chopped) of fresh parsley
1/2 cup (chopped) of grated cheese
3 tablespoons (chopped) of green olives
1 and 1/2 cups (chopped) of breadcrumbs
4 tablespoons of olive oil
2 tomatoes, cut into small cubes
Salt and black pepper to taste
Grated cheese for sprinkling
Wash the artichokes and remove the outer leaves
Cut off the stems, trim the tops, and let the artichokes soak in water with lime juice, while preparing the filling
Sift the rye breadcrumbs and mix with parsley, cheese, and olives
Add the olive oil until a well-combined mixture forms
Remove the artichokes from the water and gently squeeze to remove excess water
Place the filling in the center and open the leaves to distribute the filling
Arrange them in a pot, side by side, and drizzle with olive oil
Sprinkle with grated cheese and cover the top with tomato
Add enough water to reach halfway up the artichokes and season with salt and black pepper
Cover the pot and simmer over low heat until, when pulling a leaf of artichoke, it comes off easily.
