Greek-style Baked Artichokes with Coriander, Mint & Lemon

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

You need kasseri cheese for this recipe, a mild, creamy sheep’s milk cheese which is now available from some Greek delicatessens. The artichokes are filled with a tangy cheese and herb mixture, which also makes a very good stuffing for tomatoes and aubergines.


  • 8 medium or 4 large globe artichokes
  • Juice & zest of 1 lemon
  • 50


Preheat the oven to 180°C, 350°F, gas 4. To prepare the artichokes, snap off the stalks and trim away the dark, fibrous outer leaves until you reach the tender, inner green leaves, rubbing the artichokes with the lemon juice as you go to prevent discoloration. Slice off about one third