Greek-style Baked Artichokes with Coriander, Mint & Lemon

Name: Greek-style Baked Artichokes with Coriander, Mint & Lemon
Yield: Serves 4
Cuisine: Greek
Ingredients: Salt & freshly ground black pepper; 50 g (2 oz, ½ cup) kasseri, grated; 1 tablespoon chopped fresh coriander; 150 ml (¼ pint, ⅔ cup) olive oil; 50 g (2 oz, 1 cup) fresh white breadcrumbs; 2 garlic cloves, crushed; 1 tablespoon chopped fresh mint; 150 ml (¼ pint, ⅔ cup) dry white wine; 8 medium or 4 large globe artichokes; Juice & zest of 1 lemon; 75 g (3 oz, scant ½ cup) feta, crumbled

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Europe
Greece
Starter
Mediterranean
Vegetarian

Method

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