Stuffed Artichoke Heart with Pico Affiné

Preparation steps

1. Trim the artichoke and rub it with half of the lemon.
2. Heat the oil in a saucepan and sauté the artichoke heart.
3. Add thyme, crushed garlic, a pinch of salt, and white wine.
4. Cook covered over low heat.
5. Once the artichoke has cooled, remove the choke with a spoon.
6. Place the Pico Affiné in the bottom of the artichoke and bake at 180°C for about 10 minutes.

😉 Tip: You can purchase quality frozen artichoke hearts in stores, which eliminates the need for trimming.