Stuffed Artichokes

The success of artichoke dishes lies in their visual appeal and the fact that they can be eaten very slowly. Leaf by leaf, we savor every nuance of their full flavor.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Artichoke

  • 100 g Breadcrumbs, dried

  • 200 g Cheese, goat, semi-hard

  • 1 bouquet Parsley, fresh

  • 1 piece Egg, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 3 spoons Oil, olive

  • 2 teaspoons Butter, unsalted

Steps

  1. In a large pot, bring salted water to a boil. Wash the artichokes, cut off the stems, and trim the tips from all the leaves. Cook them over moderate heat for 20 minutes. Remove them, drain, and let them cool for a few minutes. Once cooled, open the center of the artichokes with your fingers and remove the inner fuzz with a knife.

  2. Grate the goat cheese, and roughly chop the parsley and garlic. In a bowl, mix together the breadcrumbs, cheese, egg, garlic, parsley, oil, salt, and pepper.

  3. Preheat the oven to 220°C. Grease a baking dish with butter and arrange the artichokes upright so they fit snugly together. Stuff them with the prepared mixture (between the leaves and on top), drizzle a little oil over each, sprinkle with salt, and bake for 20 minutes.

  4. Remove the baking dish from the oven and let the artichokes cool for 15 minutes.

Nutrition Information (Per 100g)

  • Calories: 141.7 kcal
  • Fat: 7.13 g
    • Saturated Fat: 3.35 g
  • Carbohydrates: 12.52 g
    • Sugars: 0.73 g
  • Protein: 6.62 g
  • Fiber: 3.78 g