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Stuffed artichokesa a complete and balanced dish

 


There are many recipes for stuffed artichokes depending on the region of the world; I wanted an easy and quick recipe for a complete and balanced dish . The heart or artichoke base is simply stuffed with eggs and grated cheese. With the endless choice of spices and herbs, you can transform this dish however you like.

The artichoke has a very specific taste, it can be eaten both hot and cold in a salad . It is used a lot in Mediterranean cuisine. The artichoke is a vegetable very rich in fibers and vitamins K, B3, C mainly. Stuffed artichokes recipe, These are artichokes stuffed with cheese, eggs, bread, garlic and parsley.

Recipe stuffed artichokes a complete and balanced dish:



Realization:

Difficulty: Easy

Preparation: 30 MIN.

Cooking: 40 MIN.

To make this recipe you will need the following ingredients:

Ingredients for 5 artichokes:

Medium artichokes - 5 Breadcrumbs

- 100 g

Breadcrumbs - 50 g

Eggs - 2

Grated cheese - 100 g of Pecorino or Parmesan

Garlic - 2 cloves

Parsley

Salt

Pepper

Preperation:

How to prepare stuffed artichokes

Start by cutting the stem, but not flush, and the crown of leaves to a third (the tip). Then remove the harder outer leaves. Once the artichoke is ready, separate the leaves and put it in a container with lemon water, to prevent it from blackening.

Leave the artichokes in the water and prepare the stuffing. For the 5 artichokes in the photo, I used 100 g of breadcrumbs soaked in water, 50 g of breadcrumbs, 2 eggs, 1 clove of chopped garlic, 100 g of grated cheese (I used Parmesan), parsley, salt and pepper.

I took all the ingredients and mixed them together in a container. Once the stuffing is ready, drain the artichokes, then, using a spoon, separate the leaves as much as possible and remove the beard before stuffing them. In a high pan, heat a drizzle of olive oil and brown a clove of garlic.

Add the artichokes and cook for a few minutes, turning them occasionally on all sides. Then add hot water halfway up and cook for about half an hour, covered (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.

Tips:

To make the dish fuller, you can add large diced potatoes about 20 minutes from the end of cooking.


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