Preheat oven at 170°C.
- Peel and drain peppers
- Peel and chop garlic
1. Clean the artichokes, but leave the very tender inner leaves around the base intact, so that the cleaned artichokes are like a cup.
2. Cut away the stems and snip the base so that the artichokes can sit upright.
3. Scrape away the hairy pink choke.
4. Drop the cleaned artichokes into lemon water to keep the from discoloring.
5. Place the peppers and garlic in a food processor and pulverize them until they become a loose paste. Remove from the processor and place in a bowl.
6. Add the walnuts and pulse on and off until they are fine and mealy. Remove and add to the peppers in the bowl.
7. Toss in the crumbled feta, the thyme, the ouzo, and the olive oil. Adjust seasoning with salt and pepper.
8. Bring a large pot of salted water to a rolling boil and blanch the artichokes for about 4-5 minutes, just to soften.
9. Remove with a slotted spoon and place in an oiled, ovenproof glass baking dish.
10. Fill the artichokes with the pepper mixture. Sprinkle, if desired, with breadcrumbs.
11. Bake the artichokes for about 25 minutes. Remove and serve.
