Drive away with green broad beans and ricotta
second courses from Italy
translated by Italian with
If you love artichokes you should definitely try this recipe!
Clean the artichokes by cutting the stems and removing the hardest outer leaves and after cutting the tips, put them in a bowl with water and lemon juice so that they do not blacken.
Cut the tender part of the stalks into small pieces and put them into the acidic water.
Prepare the mixture to be used as a filling for artichokes in this way: mix in a bowl the blended eggs, the breadcrumbs, the minced parsley, salt, pepper, grated pecorino cheese, oil and the previously cut stalks.
Gently open the artichokes so you can insert the mixture inside.
Place the artichokes in a pan tightly tightened one to the other, add two fingers of water and sprinkle with the remaining oil.
Cook over a moderate heat until the water has almost completely evaporated.
Finally, pass in a preheated oven at 200 ° C for 10-15 minutes to brown the surface.