Savory muffins with artichokes and almonds
Instructions
Clean the artichokes by removing the outer leaves; cut them in half and remove any internal beards. Thinly slice them and, one by one, transfer them to a bowl with water and lemon juice. Clean the stems, removing the fibrous outer part, and cut them into rounds.
Pour 2 tablespoons of extra virgin olive oil into a nonstick pan, add the finely chopped garlic, and add the well-drained artichokes.
Let the artichokes brown for 5 minutes, season with salt and pepper, cover with a small cup of water, and cook for another 5 minutes. Once cooked, add the finely chopped mint leaves.
Place the flours in a bowl, add the sifted yeast and 300 ml of water; add 60 ml of extra virgin olive oil and mix until smooth.
Add the cooked artichokes, about 5 g of salt, and black pepper to taste.
Spread the batter into a muffin pan lined with paper liners, filling them 3/4 full (this yields 8 muffins).
Finish by sprinkling the almonds and linseeds on top.
Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown.
