Roasted Artichokes Gratin with Mountain Parmigiano Reggiano

Preparation

1. STEP 1 OF 8

   Clean the artichokes: remove the tougher leaves, cut the stem (leaving about 2 cm) and the spiny tip. Slightly spread the leaves.

2. STEP 2 OF 8

   Immerse them in water and lemon to prevent them from darkening.

3. STEP 3 OF 8

   Mix in a bowl the grated Parmigiano Reggiano, breadcrumbs, parsley, chives, a pinch of salt and pepper, and half of the oil.

4. STEP 4 OF 8

   Drain the artichokes, dry them and stuff the inside with the Parmigiano and breadcrumb mix, using a teaspoon.

5. STEP 5 OF 8

   Place the artichokes in a lightly oiled baking dish, drizzle with the remaining oil and, if desired, add a crushed garlic clove.

6. STEP 6 OF 8

   Cover the dish with aluminum foil and bake in a preheated static oven at 180°C for 25 minutes.

7. STEP 7 OF 8

   Remove the aluminum foil and continue cooking for another 10 minutes, until the artichokes are golden and gratinated.

8. STEP 8 OF 8

   Remove from the oven, sprinkle with more fresh chives and serve immediately.

Suggestions

• A few drops of chestnut honey

• Heart of creamy cow's milk caciotta inside

General Information

Analysis

Macronutrients (100 gr)