Baked stuffed artichokes are an easy and very tasty side dish, suitable for both lunch and dinner. The vegetarian filling I chose for the artichokes is very simple, made with few ingredients but very appetizing. Artichokes are in season now, so let’s take the opportunity to cook them in many different ways: in a frittata, as a bruschetta sauce, in risottos, in lasagnas etc… Artichokes can be stuffed in many different ways, even with meat, rice, and so on, depending on tastes and occasions.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 large globe artichokes
- 4 slices stale country bread or sandwich bread
- to taste extra virgin olive oil
- to taste salt and pepper
- 1 whole egg
- 1 tablespoon grated table cheese
- to taste parsley
- 1 tablespoon milk
Preparation
Clean the artichokes and remove the tips and tough leaves. Gently spread the leaves with your hands to form a sort of flower. Use a teaspoon to remove any choke from the inside of the artichokes.
The next step is to put the crumbled bread or sandwich bread, salt, pepper, grated table cheese, a few parsley leaves, and oil in a blender. Coarsely chop the ingredients without reducing them to a powder.
Preheat the oven to 390°F,
In a bowl, beat the egg with the tablespoon of milk and pour it into the bread mixture (if you prefer, or want to make the preparation lighter, you can omit the egg and substitute it with the puree of a small boiled potato; the final flavor will not be affected). Adjust the salt and stuff the artichokes with the help of a teaspoon, making sure the mixture is distributed both in the center and inside and on the surrounding leaves.
Bake the artichokes in the middle of the oven and cook for about 30 minutes (depending on your oven). The baked stuffed artichokes are ready to be enjoyed with their delicious and aromatic crispy crust.
