Pie baked stuffed artichokes
second courses from Italy
translated by Italian with
The recipe that I propose adds taste and liking to artichokes but without appeasing them or making them challenging. In fact, this dish can be offered either as a second dish or as a starter or outline. Try them quickly and with a few easy steps you can get an excellent result even for beginners at the stove
Clean artichokes by removing the more exterior and hard leaves and any stems. Wash them and dip them in cold water with half the lemon juice.
Wash and bake the potato in boiling water for 20 minutes. At school completion, cool, peel and crush with the help of a fork.
In a large pan, bring a lightly salted water to boiling, add the rest of lemon juice and bake the artichokes for about 20 minutes. At school completion and cool down.
In a bowl pour the crushed potato, egg, breadcrumbs, 2 spoons of parmesan cheese, extra virgin olive oil, parsley and season with salt and pepper. Mix until a homogeneous compound is obtained.
Spread the leaves of the artichokes until they reach the innermost ones and gently extract the heart with the help of a teaspoon. Blend the hearts and add them to the filling mixing again.
Stuff the artichokes with the filling and place them in a non-stick oven pan. Sprinkle with the remaining parmesan spoon and cook in a preheated oven at 200 ° C for 15 minutes.