Ingredients with Measurements:
- 4 large artichokes
- 2 cups labneh
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Spoon
- Knife
- Cutting board
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Fill a large pot with water and bring it to a boil.
3. Meanwhile, prepare the artichokes by trimming off the stems and removing the tough outer leaves. Cut off the top 1/3 of each artichoke and use a spoon to remove the choke.
4. Once the water is boiling, add the artichokes and cook for 20-25 minutes or until tender.
5. In a mixing bowl, combine the labneh, parsley, mint, dill, chives, cilantro, basil, olive oil, garlic, salt, and pepper.
6. Once the artichokes are cooked, remove them from the pot and let them cool for a few minutes.
7. Use a spoon to fill each artichoke with the labneh mixture.
8. Place the filled artichokes in a baking dish and bake for 15-20 minutes or until the labneh is slightly browned on top.
9. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F (190°C)
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 20g
- Protein: 10g
- Fiber: 10g
- Sugar: 5g
Substitutions for ingredients:
- If you can't find labneh, you can substitute it with Greek yogurt or cream cheese.
- You can use any combination of fresh herbs that you like.
Variations:
- You can add chopped nuts or dried fruit to the labneh mixture for added texture and flavor.
- You can also add some grated Parmesan cheese to the labneh mixture for a cheesy twist.
Tips and tricks:
- To make the artichokes easier to eat, you can cut them in half before filling them with the labneh mixture.
- Make sure to remove all of the tough outer leaves and the choke from the artichokes before cooking them.
- You can prepare the labneh mixture ahead of time and store it in the fridge until you're ready to use it.
Storage instructions:
- Store any leftover Labneh-Filled Artichokes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the artichokes, place them in a baking dish and bake in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Labneh-Filled Artichokes on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- This recipe pairs well with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the labneh mixture is too thick, you can add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to wash the artichokes thoroughly before cooking them.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
- Artichokes have been cultivated for thousands of years and were prized by the ancient Greeks and Romans for their medicinal properties.
Flavor profiles:
- The Labneh-Filled Artichokes are tangy, creamy, and herbaceous.
Serving suggestions:
- Serve the Labneh-Filled Artichokes as a main course or as a side dish.
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Region: Lebanese