WHAT?
4-5 artichokes
60g. Quinoa and lentils mixed (70-30 proportion)
2 bay leaves
½ carrot
½ onion, parsley
Chilli, 1 spring onion
2-3 cherry tomatoes
Salt, pepper, oregano
Extra virgin olive oil @ladi_biosas
3 tablespoons red wine vinegar
For the sauce
70g. Greek yoghurt
50g. Grated @gravieranaxou cheese
Salt, pepper
HOW TO? 1️⃣Clean the artichokes. Remove the outside outside leaves, until they are more tender. Cut the hard stock and you are left with a small flower. Cook in boiling water for 5 minutes. Take them out. Cook the lentils and quinoa for 10 minutes with the bay leaves. 2️⃣Chop the garlic, the onion and the spring onion and sauté in a pan with olive oil at medium heat. Grate and add the carrot. Cut the tomatoes in half and add the chopped chilli. 3️⃣Add the mix of lentil/quinoa and add the vinegar so steam away.
4️⃣After two minutes, take off the heat. Let cool. Take each artichoke and press to leave space for the stuffing. Stuff two to three heaped spoons in each artichoke. Spread 2-3 tablespoons of Greek yoghurt in each. Grate some graviera Naxou or other cheddar type cheese. Salt, oregano and pepper.
5️⃣Cook at 190 degrees preheated oven for half hour until brown.
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