Artichoke stuffing breadcrumbs and herbs

Ingredients

6 fresh artichoke pills

6 cups water

Large 3 tablespoons lemon juice

1 / 2 cup olive oil

Of filler

2 tablespoons minced garlic

2 teaspoons fresh oregano

3 tablespoons minced parsley large

3 tablespoons chopped coriander large

Big cheese 3 tablespoons Barmazan

        Salt and pepper

1 / 2 cup flour crackers toasted *

4 tablespoons olive oil

For the sauce

1 / 21 cup tomato juice

2 tablespoons minced garlic

2 tbsp olive oil

1 tablespoon apple cider vinegar

Way

- Heat oven to 200 Celsius degree.

- Clean the artichokes cut off the lower part of it and remove half of the paper and then placed Baina by water and lemon juice.

- Raise the mixture on medium heat, add olive oil and a pinch of salt then cover artichoke dish (bear heat) so as not to float on the surface, leave for 5 to 7 minutes after boiling, or until full maturity.

- In the meantime, prepare filling by mixing all ingredients with 3 tablespoons of olive oil in a deep bowl until incorporated.

- Stuffed artichoke mixture and sprinkle Previous Palmtbaka of olive oil.

- Lay artichokes on a tray oven, placed under the grill for 5 minutes.

For the sauce

- Half the amount of heat a little olive oil in a frying pan over medium heat.

- Add half the garlic and stir until Ichouh then add the tomato juice, leaving the mixture starts to boil.

- Reduce the heat and leave the mixture on the fire for 7 minutes until concentrated, leave to cool completely.

- Add the other half of the garlic and olive oil to tomato mixture, then add apple cider vinegar, stirring to cold.

- Put the part of the mixture prior to serving plate and then compacting it stuffed artichoke.

* Toasted breadcrumbs ground either Ptkulaibh lightly in frying pan on medium heat until it changes color slightly, or Pferdh sheets and then placed on the oven for 7 minutes