Stuffed Globe Artichoke with Carrot Purée, Sprouts, Roast Potatoes and Cranberry Jelly | Underground Cookery School

Ingredients

• 2 Globe Artichokes
• ½ Bunch Thyme
• 1 Lemon
• Salt
• 50g Feta Cheese
• 1 Shallot – finely chopped
• 1 Clove Garlic – finely chopped
• 1 Vine Tomato – grated
• 15g Black Quinoa
• 15g White Quinoa
• 1 tbsp Chopped Chives
• 1 tbsp Chopped Parsley
• Olive Oil