Stuffed Artichokes / Carciofi Farciti 

Artichokes are vegetables that lend themselves to being cooked in many different ways. Excellent variant if you want to avoid the classic meat-based filling. They are very tasty, while containing few calories and are simple to prepare. They are excellent to accompany meat, fish or many other main courses. Stuffed artichokes are a rich side dish suitable for any type of occasion and circumstance, which is easily prepared and has a strong taste. The result is a dish of sure effect and remarkable consistency. A really tasty and irresistible side dish that can also be a vegetarian and light second course. This is a simple recipe, a poor dish of the peasant tradition. The stuffed artichokes, excellent hot but also delicious cold at room temperature.

Ingredients

4 servings

6 Slices pancarré (pansquare)

4 artichokes with stem

grated grana and pecorino cheese

chopped aromatic (thyme, parsley, marjoram)

dry white wine

vegetable broth

extra virgin olive oil

salt

black peppercorns

Procedure

Peel the artichokes, trim them leaving a little stem, remove the outer leaves more fibrous, divide them in half, empty them of any internal hay, then blanch them in a pan covered with water and wine, mixed in equal parts, with a drizzle of oil and a pinch of salt; Drain after 4 minutes from the beginning of boiling. Prepare the filling with the slices of bread without crust passed to the mixer with 4 tablespoons of grated cheeses, salt, ground pepper and plenty of chopped aromatic. Fill the half artichokes with the aromatic bread, then place them on a greased oil plate, with the part cut upwards. Sprinkle with a little oil and bake at 170 ° C for 10 minutes, then wet them with a glass of broth, cover with aluminum foil and bake for another 15  minutes. Remove the artichokes from the oven, transfer them to the serving dish and serve hot, if desired with the cooking sauce.