Whole artichokes roasted in the oven, stuffed with a mix of 24-month Mountain Parmigiano Reggiano and fresh herbs, then gratinated until golden: an elegant and flavorful appetizer, ideal to showcase Italy's excellent products.
Clean the artichokes: remove the toughest leaves, cut the stem (leaving about 2 cm) and the spiny tip. Slightly spread the leaves.
Immerse them in water and lemon to prevent browning.
In a bowl, mix the grated Parmigiano Reggiano, breadcrumbs, parsley, chives, a pinch of salt and pepper, and half of the oil.
Drain the artichokes, dry them, and stuff the inside with the Parmigiano and breadcrumb mixture, using a teaspoon.
Place the artichokes in a lightly oiled baking dish, drizzle with the remaining oil and, if desired, add a crushed garlic clove.
Cover the baking dish with aluminum foil and bake in a preheated static oven at 180°C for 25 minutes.
Remove the foil and continue cooking for another 10 minutes, until the artichokes are golden and gratinated.
Remove from the oven, sprinkle with more fresh chives, and serve immediately.
A few drops of chestnut honey
Inside a heart of creamy cow caciotta
Consume immediately for maximum crispness. Store in the refrigerator in an airtight container for up to 1 day (reheat in the oven before serving).
Extra gourmet variation: You can add a few drops of Chestnut Honey on the artichokes before serving, for an irresistible sweet-salty contrast and even more social appeal! Or insert a heart of Creamy Cow Caciotta inside for a stringy and even richer version.
Italia, Emilia Romagna
| Energy (kcal) | 75.1 |
| Carbohydrates (g) | 4.23 |
| of which Sugars (g) | 2.33 |
| Fat (g) | 3.79 |
| of which Saturates (g) | 1.15 |
| Protein (g) | 3.85 |
| Fiber (g) | 4.78 |
| Sale (g) | 0.14 |
