Servings:
4
Prep time:
90
Cooking time:
45
INGREDIENTS
- - 4 artichokes
- - 250 g of cottage cheese
- - 30 g parmesan cheese
- - 20 g of breadcrumbs
- - 1 egg
- - 2 cloves of garlic
- - 1 tablespoon of mint
- - 1 tablespoon chopped parsley
- - 1 glass of dry white wine
- - 1 cup of broth
- - 1 lemon, juice
- - 2 cloves
- - 6 tablespoons of extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Clean the artichokes by shortening the stem about 2 cm, with a boxcutter, remove the hay and plugs inside leaving it whole. Put it for 1 hour to soak in acidulated water.
- Mix a bowl the ricotta with the Parmesan cheese, breadcrumbs, egg, mint, salt and pepper.
- Drain the artichokes and blanch them in boiling saltet water for 10 minutes.
- Stuff the artichokes with the filling between a bract and the other.
- Place them in a baking dish standing next to each other, add white wine, broth, olive oil, add the garlic and parsley. Bake for 30 minutes covered in the oven at 180 ° C.
