2 artichokes (round type)
Cream cheese, such Philadelphia
Smoked duck breast
Fresh dill, chopped
Pink peppercorns (or black pepper)
Rinse and drain the artichokes. Remove the outer leaves. Boil the vegetables 40 minutes in salted water. Watch them from the 20th minute because they can cook faster. Check this with a knife. When the artichokes soften, drain and put them, bottom up, on a sieve.
Some 10 minutes later, cut the upper part of the artichokes. Remove approximately one third of their height. Dig inside the artichokes, remove the “hay” and its first inner leaves to obtain a gourd.
In a bowl, mix the cream cheese, a few tablespoons of grated Parmesan cheese (or Gruyere) and 1 handful of diced smoked duck breast. Season with dill and pink peppercorns.
Walk a knob of butter inside and outside the two artichokes (still hot). Then fill with the cheese mixture. Bake at 200°C until golden. Serve the stuffed artichokes hot.