Working time: approx. 30 min.
Cooking/baking time: approx. 20 min. at 200°C
Ingredients (for 4 people):
8 artichokes, preferably a variety without thorns at the ends of the leaves
parsley
6 cloves of garlic
400 ml spring water
Olive oil 2 tbsp
1 tsp fennel seeds
salt
1 bay leaf
galangal powder, pelargonium spice mix, quendel powder
Preparation:
Cut off the stem of the artichoke and remove the outer skin so that only the pith remains. Cut this pith into cubes. Cut the artichokes into quarters, remove all the bristles on the inside, remove the outer leaves and cut off the tips of the leaves. Place the whole thing in a roasting tin or pirex dish. Then finely chop the parsley, remove the sprouts from the garlic cloves and add everything to the artichokes. Add water, oil, salt and spices to taste and cook in the oven at 200°C for 30 minutes.