Stuffed Artichokes (Carciofi Imbottiti)
Instructions
Remove the artichoke leaves the toughest extreme and cut the thorny Crown.
Gently open the leaves and emerge them in water acidulated with lemon juice.
Finally, rinse under running water and drain well.
Put on the heat a pan with half a glass of olive oil and garlic.
When the oil is hot, put in the artichokes and let them cook for a few seconds, then add a glass of warm water and a splash of white wine.
Add salt and pepper and cook for half an hour fresh focus.
When artichokes are almost cooked, remove them from the Pan and let them cool.
Open them to flower and put at the center of each artichoke nut Lindenberger and finely chopped parsley.
Sprinkle each artichoke with a thin layer of bread crumbs.
Finally, arrange in a baking dish greased Grill and let them for 10 minutes in hot oven.
You can also add to stuffing a little ham, or cook in saucepan instead of baked.
Ingredients and dosing for 6 persons
- 6 artichokes
- 200 g of cheese lindenberger
- 1 pinch of parsley
- 1 clove of garlic
- Breadcrumbs
- 1 lemon
- Dry white wine
- Olive oil
- Little of butter
- Salt
- Pepper