- Medium Artichokes - 5
- Mie of bread - 100 g
- Breadcrumbs - 50 g
- Eggs - 2
- Grated cheese - 100 g of Pecorino or Parmesan cheese
- Garlic - 2 cloves
- Parsley
- Salt
- Pepper
Preparation of stuffed artichokes:
To prepare this recipe, start by cutting the stem, but not flush, and the crown of leaves to the third (the tip). Then, remove the hardest outer leaves. Once the artichoke is ready, spread the leaves and put it in a container with lemon water, to prevent it from turning black.
Leave the artichokes in the water and prepare the stuffing. For the 5 artichokes of the photo, I used 100g of crumb bread soaked in water, 50g of bread crumbs, 2 eggs, 1 clove garlic minced, 100g of grated cheese (I used Parmesan cheese), parsley, salt and pepper. I took all the ingredients and mixed them in a container.
Once the stuffing is ready, drain the artichokes, then, using a spoon, spread the leaves as much as possible and remove the beard before stuffing them.
In a high pan, heat a drizzle of olive oil and return a clove of garlic. Add the artichokes and cook for a few minutes, turning occasionally on all sides. Then add warm water halfway up and cook for about half an hour under cover (depending on the type of artichoke). Adjust in salt.
To find out if they are ready, prick with a fork. Serve with the cooking juices.
