I love Meatless Stuffed Artichokes, they are a really tasty main dish, also ideal for vegetarians, and with this filling, you will really taste the artichoke flavor that pairs well with the stuffing.

Difficulty: Easy
Cost: Inexpensive
Preparation time: 30 Minutes
Portions: 5 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

10 artichokes
3.2 oz Parmigiano Reggiano DOP (grated)
5.3 oz bread (three/four days old, a small ciabatta)
3 pinches fine salt
1 stem parsley
1 clove garlic
3 tablespoons olive oil
1/4 cup milk
3 pinches black pepper (ground)
to taste lemon juice

Instructions

First, clean the artichokes: cut the stem nearly flush, remove the outer leaves which are the hardest until you reach the lighter, tender ones, and cut off the tips.
Place them in a bowl with water and lemon juice to prevent them from turning black.
Clean the stem of the tougher outer part, spread the leaves of the artichoke from the outside with your hands, remove the inner part, and place the artichokes in lemon water.
Now prepare the filling: in a bowl, place the diced bread and milk, let it soak for a few minutes. Then add the chopped parsley and garlic, Parmigiano, salt, pepper, and oil, mix well with your hands until you have a firm and dry mixture.
Fill the inside of the artichokes with the mixture, drizzle a little oil on top, place them in a 10-inch diameter pan with about half an inch of water at the bottom, position the pan on the second rack of the oven from the bottom and cook at 350°F for about 25 minutes.
Enjoy your meal!