Artichoke Hearts with Wholemeal Farce

Cut the tofu into cubes of about 1 cm. Stir vinegar and soy sauce to make a vinaigrette, pour over the tofu cubes and leave to infuse for a few hours.

Cut about 2.5 cm from the top of the artichoke hearts with a sharp kitchen knife and cut out the stem so that the artichoke hearts can be placed upright. Using a teaspoon, remove the flower filaments, called “hay,” from inside the artichoke hearts. Use scissors to trim the tips of the protruding leaves. Properly rinse artichoke hearts and rub all cut surfaces with a juicy lemon half.

Sauté artichoke hearts in boiling hot salted water with a tablespoon of lemon for about 25 to half an hour. The leaves should come off if you pull on them gently. Take out artichoke hearts and let drain properly with the bottom down.

Cook greens plus sesame seeds & walnut kernels according to package directions. Fold in crem fraiche, Emmental cheese and marinated tofu cubes and season with seasonings. Fill artichoke hearts with the whole-wheat farce and place in a greased gratin dish.

Bake on the middle rack of the heated oven at 200° Celsius for approx.

Bake for 10 to 15 min.

Info:

Egg white 15 g

Fat 20 g

Carbohydrates 18 g

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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