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Stuffed artichokes
Region: Friuli-Venezia Giulia
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.
![](https://www.de-gusto.it/ricette/immagini/80/80/C/afd0524dada8f41fee2ec022b81659e5/1600206233_contorni_.png)
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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