Doc V's Healthy Kitchen

The artichokes are back. I bought a bunch of 5 medium sized pieces and decided to create something different.

First step, clean the artichokes by removing the harder outer leaves, the stem and the top part. Cut in halves. Put in a casserole filled with the juice of 1 lemon. Cover with water ( or water plus white wine). Add the skin of the lemon, 4 halved garlic cloves, 2 teaspoons of fennel seeds, a dried chili, some thyme stems, a few bay leaves, a large pinch of salt and a drizzle of olive oil. Allow to simmer until the artichokes are tender. Drain. Keep the liquid and the garlic.

Second step, heat a pan (the same) with 330 ml of the liquid ( if not enough, add water). Once boiling, add 120 grams of whole wheat polenta. Stir thoroughly. Once the polenta is a smooth mixture, stop the fire. Taste, add pepper and salt. Press the garlic. Add to the polenta. Add 70 grams of taleggio in cubes. Mix.

Third step, oil an ovendish ( for 2 people). Spread the polenta. Put the artichokes on the polenta ( press them a bit in the polenta). Finish with 40 grams of grated parmesan.

Fourth step, bake in the oven at 200° for 20-25 minutes. Serve with or without a green salad.