Stuffed artichoke gratin

The first time I ate this recipe was in a restaurant near the place I live . I confess, I was really boubtful about a vegetarian dish because usually restaurant offer light recipes for veg people and I prefer hearty food! :- ) This time I’m happy to say that I had to change my mind: it’s delicious!!

SERVES 4 PEOPLE

READY IN 45′

INGREDIENTS

water to taste

1 lemon

6 artichokes

2 t breadcrumbs

2 tablespoons Parmesan cheese

3 died tomatoes in oil, chopped

1 teaspoon parsley, minced

1 teaspoon extra virgin olive oil

salt and pepper to taste

extra virgin olive oil to taste

STEP 1 : CLEAN THE ARTICHOKES

Put cold water and lemon juice in a bowl.

Rub your hands with lemon juice to avoid staining them cutting artichokes. Take an artichoke and cut the tip with a knife. Start removing by hand the outer leaves (the hard ones) until you reach the heart. Cut the artichoke in half, peel the stalk and remove the beard kept inside. Important: while working , keep cutten artichokes in water to prevent them from blackening.

STEP 2: STEAM

Put the artichockes in a stemer and cook them for about 20-25 minutes. If you prefer you can also cook artichokes in a pan with 1 tablespoon oil, 1 teaspoon chopped onion and 1/2 glass hot water.

STEP 3: MAKE THE FILLING

In the meantime mix in a bowl: breadcrums, Parmesan, dired tomatoes, parsley and oil. Add salt and pepper to taste.

STEP 4: STUFF AND COOK

Fill each artichoke with a spoonful of the filling, then place stuffed artichokes in a baking tin coverd with parchment paper, sprinkle with oil and cook in preheated oven at 200°C for 15 minutes.