Artichokes in white with mortadella
How to cook the last artichokes of the season? Stuffed!
| Ingredients List |
|---|
| 6 artichokes |
| 300 g mortadella |
| bread crumb of about 2 buns |
| 50 g grated parmesan cheese |
| 250 g melting cheese (Emmentaler or Galbanino or Fontina) |
| parsley (as necessary) |
| 1 clove of garlic |
| Extra virgin olive oil |
| salt and pepper to taste |
A great recipe for using the last artichokes of the season is to stuff them! With white cheese and mortadella stuffing the artichokes will be perfect as a main course but also hearty enough to be a complete dinner.
This recipe will captivate your children and even please your mother-in-law! If you have lots of artichokes and want to bake them all at once they can also be used as an office lunch, making your colleagues envious, or even as a dish for a brunch or for the family dinner. Preparation is quite easy and quick: here is how to make excellent stuffed artichokes.
The Recipe:
- Clean the artichokes well, cutting off all of the stem except for a bit to serve as a base. Also cut the tips of the leaves and remove the tougher ones.
- Rinse the artichokes in water and lemon and leave them to drain upside down. Wash and chop the parsley, retaining the stems that you put on the bottom of an ovenproof pan with olive oil and a clove of unpeeled garlic.
- Now you can prepare the filling. Mix the bread crumb with parmesan cheese, parsley, a bit of salt and pepper and extra-virgin olive oil. The bread must absorb the oil well. At this point you can stuff the artichokes. First open them by hitting them on the base or knocking them upside down on the work surface. Use your fingers to make sure the artichoke opens up well.
- Eliminate the central leaves and the beard. Now fill with the stuffing: cut the cheese in pieces and place it in the center of the artichokes, put in the mortadella which you have cut in strips, distributing it between one leaf and another. Proceed the same way with the bread crumb.
- This way, when the artichoke is cooked, you will taste all the flavors together and when you get to the center there will be plenty of melted cheese. To cook the artichokes bake them for 40 minutes at 180°C until the filling is golden. Alternatively you can boil the artichokes in hot water for 20 minutes before stuffing them and then bake them for 10 minutes.
Serve these artichokes in white with mortadella accompanied by Fiano d'Avellino or by Roero Arneis.
