Artichokes Stuffed with Sea-urchin and Split peas cream

 

Selene, Santorini, Yiorgos Hatziyannakis

8 Portions

• 8 sea urchins

• 4 tablespoons of extra virgin Greek olive oil

• lemon juice, preferably

• ½ a cup of cooked split peas from Santorini

• 1 κρεμμυδάκι φρέσκο 1 fresh onion

• 8 small artichokes maintained in olive oil

• salt and pepper, preferably

• chopped fresh dill for the garnishing

Preparation:

1. Preheat the oven at a high temperature.Remove the flesh of the sea urchins and their juice and mix them with a tablespoon of olive oil and a little lemon juice. Leave them aside.
2. Mince the onions and mix them with the split peas in a blender at a high speed.. Add a little olive oil and lemon juice as you are mixing them.Make them tastier preferably with salt and pepper.
3. We open each artichoke so that it looks like a rose. Bake for 3 minutes until they turn into light brown color. Spread 2 tablespoons of the mixture of split peas in a dish, spread the artichokes on top, opened like a flower and add a small quantity of the fluided mixture with the sea urchin. Repeat with remaining artichokes, split peas and the sea urchin. Garnish with dill.

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