Stuffed artichokes with vegetables, gratinated with "Caciotta Mista con Caglio Vegetale La Morbida" and acacia honey

Preparation

1. STEP 1 OF 8

   Remove the tougher outer leaves, cut off the spiny tip and the stem leaving about 3 cm attached. Cut in half lengthwise, remove the inner choke with a teaspoon and immerse the artichokes in water and lemon to prevent them from browning.

2. STEP 2 OF 8

   Boil the artichokes in salted boiling water for about 8 minutes. Drain them gently.

3. STEP 3 OF 8

   Finely chop the carrot, onion, and parsley. Sauté everything in a pan with half of the oil and a pinch of salt for 4-5 minutes, until the vegetables are soft.

4. STEP 4 OF 8

   Place the artichokes in a lightly greased baking dish. Stuff them with the sautéed vegetable mix.

5. STEP 5 OF 8

   Cut the "La Morbida" caciotta into cubes or slices and generously distribute it over each artichoke. Sprinkle with breadcrumbs, a drizzle of oil, and a grind of pepper.

6. STEP 6 OF 8

   Bake in a preheated static oven at 190°C for about 25 minutes, then switch to grill mode for 5-8 minutes for a golden and crispy gratin.

7. STEP 7 OF 8

   As soon as they are out of the oven, drizzle a teaspoon of Acacia Vandelli honey over each artichoke and garnish with fresh parsley.

8. STEP 8 OF 8

   Serve the artichokes hot, melty, and fragrant, as an elegant side dish or a signature vegetarian dish.

Suggestions

• To add a touch of innovative freshness

General Information

Analysis

Macronutrients (100 gr)