Stuffed Artichokes with Eggs and Cheese
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Globe Artichokes | 4 |
| Eggs | 4 |
| Scamorza (or Provola cheese) | 100g |
| Parmigiano Reggiano DOP | 60g |
| Bread Crumbs (Panko) | 30g |
| Fresh Parsley (chopped) | 1 tsp |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Coarse Salt | 1 tsp |
| Lemon | 1 |
Instructions
-
Prepare the Artichokes: Begin by cleaning the artichokes. Cut off the stems and remove the tough outer leaves. Gently pull apart the remaining leaves, creating a small cavity at the center. Using a spoon or small scoop, remove the inner fuzzy choke. To prevent browning, place the cleaned artichokes in a bowl of water mixed with lemon juice.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Cook the Artichokes: Fill a large pot with water and bring it to a boil. Add the coarse salt and submerge the prepared artichokes into the boiling water. Cook them for about 10 minutes, occasionally turning them over. The goal is to soften the artichokes without fully cooking them, as they will continue to cook in the oven later.
-
Prepare the Filling: While the artichokes are boiling, prepare the stuffing. In a mixing bowl, crack the eggs and season with fine salt and black pepper. Add the chopped parsley, grated Parmigiano Reggiano, and bread crumbs. Stir the mixture until it forms a smooth and even batter.
-
Assemble the Stuffed Artichokes: Once the artichokes are cooked and cooled, carefully drain them and place them upside down on a paper towel to remove excess water. Then, gently separate the inner leaves of each artichoke with a spoon, creating a deeper cavity. Cut the Scamorza cheese into small cubes and stuff the artichokes, alternating with the egg mixture.
-
Bake the Stuffed Artichokes: Preheat your oven to 200°C (392°F). Arrange the stuffed artichokes in a baking dish. Sprinkle a little extra Parmigiano Reggiano on top for an added golden crust. Bake in the preheated oven for about 25 minutes or until the tops are golden brown and the filling is set.
-
Serve: Once the stuffed artichokes are done, remove them from the oven and let them cool for a few minutes. Serve them warm, garnished with extra parsley and a squeeze of fresh lemon juice for an extra touch of freshness.
Enjoy these delicious stuffed artichokes as a flavorful and satisfying main course that pairs beautifully with a fresh salad or crusty bread!
