Artichokes stuffed with chicken and almonds
3 servings
40 minutes
Stuffed artichokes with chicken and almonds are an exquisite dish of European cuisine that combines the tenderness of chicken meat, the nutty aroma of almonds, and the rich flavor of cheese. Known since ancient times, artichokes were valued for their health benefits and refined taste. In this recipe, they become not just a side dish but the main focus. First, artichokes are boiled in fragrant lemon-salty water and then filled with a mixture of sautéed chicken mince with onions and garlic, along with almonds, spices, and parmesan. Baked in a clay dish, they develop a golden crust, while the finishing touch of edam cheese adds a special zest. Serving with sauces and fresh salad makes this dish harmonious and perfect for a festive dinner.
1
Pour 3 cups of water into a pot, add salt when it boils, add lemon juice, put in the artichokes, and boil for 15 minutes until ready, drain in a sieve, and cool.
- Frozen artichokes: 500 g
- Lemon: 1 piece
- Sea salt: pinch
2
In a frying pan, sauté onion and garlic in butter until golden, add minced meat, stirring constantly, fry for 5 minutes, then add almonds, spices, cook for another 5-7 minutes, then add parmesan and mix.
- Butter: 1 tablespoon
- White onion: 1 head
- Garlic: 2 cloves
- Minced chicken: 250 g
- Chopped almonds: 4 tablespoons
- Ground nutmeg: 0.5 teaspoon
- Ground black pepper: to taste
- Grated Parmesan cheese: 3 tablespoons
3
Stuff the artichokes with this filling.
4
Grease a clay baking dish with olive oil, place the stuffed artichokes, and put in the oven for 15-20 minutes.
- Edam cheese: 30 g
5
Sprinkle the cooked artichokes with Edam cheese. Serve with tartar sauce, soy sauce, and salad.