18 canned small globe artichokes, drained and rinsed
Melted butter, for brushing
FOR THE FILLING
7 οz (200 g) anthotiro, ricotta or cream cheese
5 oz (150 g) kaseri, provolone or mozzarella cheese, crumbled or grated
3 ½ oz (1oo g) kefalotiri or Parmesan cheese, grated
1 teaspoon mixed dried herbs, such as thyme, mint, parsley or marjoram
Half teaspoon paprika
- Using your fingers, open each artichoke slightly at the center and remove the chokes with a teaspoon. Trim any tough outer leaves with kitchen scissors, so the artichokes are about the same size.
- Drain on paper towels. Combine all the filling ingredients and stuff the artichoke centers, pushing in as much filling as possible. At this stage they can be frozen or kept in the refrigerator until required.
- Preheat the oven to 350°F (18o°C/Gas Mark 4) and brush a cookie sheet (baking tray) with melted butter. Lightly brush the artichokes with melted butter and place on the prepared cookie sheet.
- Bake for about 20 minutes, until the tops are golden brown.
- Serve hot.