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Stuffed artichokes
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
6 artichokes,
250 g of ricotta cheese,
30 g grated Parmesan cheese,
1 egg,
20 g of breadcrumbs,
1 clove of garlic,
1 tablespoon chopped parsley,
1 glass of white wine,
the juice of 1 lemon,
3 tablespoons olive oil,
salt,
pepper.
Introduction
The edible part of the artichoke is the flower and the tender central heart, called cimarolo, is the most precious part of it. Roman mammole (with a large round head, ideal to be stuffed), Tuscan violets, thorny Liguria, artichokes are rich in iron, with a good nutritional value and a low caloric intake.
Preparing
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