Filling: Crumble the tofu; add the Trevalli UHT cooking cream, aromatic herbs, salt and a spoon of breadcrumbs.
Clean the artichokes and chop the sticks, then open the centre to create the cavity for the stuffing.
Stuff the artichokes and cook them in a well-oiled pan, add salt, black pepper, water and chopped artichokes sticks.
Meanwhile toast the crumbled almonds in a pan together with the remaining part of the breadcrumbs and an oil drop. Dust the artichokes with this mix and serve.
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