Italian Vegetable Dishes
Recipes
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Artichokes Stuffed with Cheese (Ripieno di Formaggio)
Recipe
Ingredients
50
g/2 oz/1/4 cup Ricotta cheese
175 g/6 oz/1 1/2 cups
fine dry breadcrumbs
1 egg
2.5 ml/1/2 tsp
chopped fresh oregano
Salt and freshly ground black
pepper
4 globe artichokes
3 tomatoes,
coarsely chopped
4 sprigs of fresh
parsley
Method:
-
Blend the Ricotta cheese, breadcrumbs, egg and
oregano together and season with salt and
pepper.
-
Remove the stems from the artichokes.
Cut each artichoke in half crosswise, about 5
cm/2 in from the base.
-
With a sharp knife scrape
out and remove the hairy choke. Pack the
prepared filling mixture tightly into the
hollowed-out artichoke.
-
Place the stuffed
artichokes in a baking dish with 45 ml/3 tbsp
water.
-
Top with the chopped tomatoes and cook in
a preheated oven at 180°C/350°F/gas mark 4 for
40 minutes or until the artichokes are tender
and the leaves pull out easily. Garnish with the
parsley.
Italian Recipes -
Artichokes
Stuffed with Cheese (Ripieno di Formaggio) Recipe