EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
These fresh artichokes, cleaned and shelled and then stuffed without meat, with aromatic herbs, pecorino cheese, breadcrumbs and oil, are a must-have recipe this season.
Quite simple to prepare, they only require a little time and patience in cleaning them.
ARTICHOKES WITH PECORINO CHEESE AND BREADCRUMBS FILLING
Ingredients for 4 people: 5 fresh artichokes – 1/2 l broth – 100 g grated pecorino cheese – 200 g breadcrumbs – 1/2 onion – extra virgin olive oil – spice mix – salt and pepper
Start by cleaning the stems of the artichokes: remove the outer leaves and with a potato peeler grate the outer part of the stems.
Cut the stems into pieces.
In a large pan fry the chopped onion in a little olive oil. Add the stems of the artichokes.
Sauté a little and add the artichokes upside down (this procedure will make them cook faster).
Add the broth and cook covered with a lid over medium heat for about 5 minutes.
Remove the lid and turn the artichokes. With a fork open the leaves, creating a space from the center for the filling.
Mix the grated pecorino cheese with the breadcrumbs and pour it over the artichokes.
Cover with the lid and cook over low heat for about an hour.
The artichokes will be ready when the broth is almost completely absorbed.
Enjoy your meal!