Method

Preparation: 30 minutes
Oven: 30 minutes

• Scrub 1 lemon clean. Grate the yellow peel of the fruit and squeeze the lemon.
• Clean the artichokes: remove the hard outer leaves. Cut the sharp tips of the remaining leaves of the artichokes.
• Using a sharp knife, cut off about the top third of each artichoke. Using a teaspoon, remove the hay from the artichoke so that the heart remains. Place the artichokes immediately in cold water with the lemon juice so that they remain fresh green.
• Preheat the oven to 230 ºC. Cut the last lemon into wedges. Drain the artichokes well and place them on the convex side with the lemon wedges in a baking dish. Drizzle with 50 ml of olive oil.
• Bake the artichokes in the preheated oven for 15 minutes. Finely chop the leaves from the sprigs of mint. Also chop the parsley and garlic finely.
• Mix the mashed potato with the pecorino, mint, parsley, garlic and lemon zest.
• Fill the artichokes with the potato-cheese mixture. Sprinkle with the breadcrumbs and drizzle with the remaining olive oil.
• Bake in the oven for another 15 minutes until the breadcrumbs are golden brown and crispy.
• Place the stuffed artichokes on a platter and garnish with extra mint and/or parsley.
   

Tip: Arrange some juicy cherry tomatoes between the stuffed artichoke hearts.