Stuffed Artichokes with Ricotta
Description
Artichokes are a very versatile vegetable that can be cooked in sauces or used in flavorful main dishes.
Once cleaned, cooking artichokes is very easy. Steamed, baked, or fried, their taste is simply unbeatable.
Stuffed artichokes with ricotta are a quick and easy variation, best served hot to enjoy their creamy texture, accompanied by a few slices of toasted bread for a crunchy contrast.
Get your oven and stove ready—you can already smell these delicious artichokes!
Ingredients
to recalculate the ingredient amounts
- Artichokes 6
- Arborea Ricotta 300 g
- Grated Gran Campidano Arborea 80 g
- Breadcrumbs 80 g
- Egg 1
- Parsley q.b.
- Extra virgin olive oil q.b.
- Salt q.b.
Instructions
- 1 Preheat the oven to 220°C. Begin by cleaning the artichokes. Wearing gloves is recommended to avoid staining your hands. Trim the stems and remove the tough outer leaves. Place the remaining artichoke hearts in a pot of water and boil for about 10 minutes.
- 2 Meanwhile, prepare the filling by mixing ricotta, grated cheese, egg, salt, and finely chopped parsley in a bowl.
- 3 Take the boiled artichokes, pat them dry, and open them gently in the center with your hands. Fill each artichoke with the prepared ricotta mixture using a teaspoon.
- 4 Line a baking tray with parchment paper and drizzle with a little olive oil. Place the stuffed artichokes on the tray, brush them with oil, and sprinkle with breadcrumbs and grated cheese. Bake for about 15 minutes, then switch to the grill setting for the last 2–3 minutes to achieve a crispy top. Serve hot.
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