Do you also need to eat lighter after the holidays, but don’t want to give up on tasty dishes? Here’s a recipe that’s just right for you: Italian stuffed artichokes. The recipe is also suitable for those who follow a vegetarian diet, as there is no meat in the stuffing.
- 4 artichokes
- 60 g of stale bread
- 30 g of Pecorino cheese
- Salt and pepper
- EVO oil
Clean the artichokes by removing the outer leaves, tips and stalks (keep the latter). Put the artichokes in a bowl with water and lemon and leave to stand for about an hour and a half. After this time, rinse the artichokes and boil them in salted water with a few drops of lemon juice. When the artichokes have softened (about 15 minutes), dig out the inside, the heart, with a spoon or knife. Turn the artichokes upside down so that they can drain well.
Chop the stalks in a blender. In a bowl, prepare the stuffing by mixing together the stale breadcrumbs, roughly chopped parsley, a clove of chopped garlic, the chopped stalks, grated pecorino cheese, salt, pepper and a drizzle of oil.
Place the artichokes on a baking tray and fill them with the stuffing. Sprinkle with a little oil and breadcrumbs. Also add a fingerful of water (or vegetable stock) to the baking tray to prevent the artichokes from sticking to the tray. Bake in a ventilated oven for about 30 minutes at 180°.
Organic wine characterised by a very intense aroma and taste, with fresh notes of ripe red berries, velvety tannins and a lingering fruity finish.