The Stuffed Artichokes with Eggs and Pecorino is a main dish made with few simple ingredients but guaranteed to be very tasty. Artichokes are great not only as a side dish, but can also be stuffed in many ways, for example with meat, bread or deli meats like cooked ham. Today’s proposal is fully vegetarian, suitable for those who do not eat meat. The filling is made from beaten eggs with grated pecorino and chopped parsley. With this filling, the artichokes are stuffed and then braised over low heat until tender. This way of preparing artichokes is really simple, a main course suitable for a lunch or dinner full of flavor!
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Stuffed Artichokes with Eggs and Pecorino
- 4 artichokes
- 4 eggs
- 5.3 oz pecorino
- 1/2 clove garlic (optional)
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- 1 Pot
- 1 Saucepan
- 1 Stove
- 1 Cutting board
- 1 Knife
Steps to Prepare Stuffed Artichokes with Eggs and Pecorino
Start preparing the Stuffed Artichokes with Eggs and Pecorino by cleaning the artichokes: remove the harder outer leaves and the stems.
Place the cleaned artichokes in a pot with boiling water acidulated with lemon juice and blanch them for about 10 minutes, then drain them and leave them to dry upside down on a kitchen towel.
In a bowl, beat the eggs with the grated pecorino, washed and chopped parsley, minced garlic clove (if using), salt, and pepper.
Distribute the beaten eggs with pecorino in the artichokes and drizzle them with a little olive oil. Place the stuffed artichokes with eggs and pecorino in a saucepan with olive oil and a glass of water and let them cook over low heat for about 30-40 minutes or until the artichokes are softened.
Serve the stuffed artichokes hot.
Simo and Cicci recommend
You can store the stuffed artichokes in the fridge for up to 2 days in an airtight container.
You can add bread soaked in milk and squeezed or breadcrumbs to make the filling more solid.
The artichoke stems are not to be discarded but can be reused to prepare a delicious risotto.
