Crispy Baskets with Artichokes

Servings: 4
Prep time: 15
Cooking time: 10
  • - 1 sheet of phyllo dough
  • - 4 artichokes
  • - 1 handful of valerian
  • - 4 tomatoes in oil
  • - 1 clove of garlic
  • - 1 tablespoon sesame seeds
  • - 10 fennel seeds
  • - Oil
  • - salt
  1. Divide the dough into 4 equal pieces and embrace with each of these, making them fit snugly, 4 small clay molds previously oiled on the outside. Golden in a hot oven at 180 ° C for a few minutes; at the same time, toast the sesame seeds in the oven.
  2. Finely chop the peeled artichokes, mix with 2-3 tablespoons of olive oil, a pinch of salt and a clove of garlic with the fennel seeds. Gather them in a pan and sauté over high heat for 5 abundant minutes.
  3. Separate the phyllo gently from the mold, obtaining the baskets. Distribute them on plates and fill them with artichokes mixed with sesame seeds. Decorate with tomatoes cutted into julienne strips and sprigs of lettuce. Serve immediatly.