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Artichokes Stuffed with Eggs and Cheese

17/11/2023

Artichokes stuffed with eggs and cheese are a delicious springtime dish, much loved in Italian cuisine. Here’s how to prepare them:

Ingredients

  • 4 artichokes
  • 2 cloves of garlic
  • 2 tablespoons of chopped parsley
  • 4 eggs
  • 80 g of grated Parmesan cheese
  • 4 tablespoons of breadcrumbs
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. First, clean the artichokes. Remove the toughest outer leaves, cut off the thorny tip, and also eliminate the fuzzy inner choke, then immerse the artichokes in water acidulated with lemon to prevent them from darkening.

  2. Bring a pot of salted water to a boil and, when it reaches a rolling boil, cook the artichokes for about 10 minutes, then drain them and let them cool down.

  3. In a bowl, mix the grated Parmesan with breadcrumbs, chopped parsley, chopped garlic cloves, salt, and pepper.

  4. Take the artichokes, slightly spread them open at the center, and fill them with the cheese and herb mixture. Then, crack an egg in the center of each artichoke, trying to keep the yolk intact.

  5. Arrange the stuffed artichokes in an oiled baking dish, drizzle some more olive oil over the artichokes, and bake in a preheated oven at 180°C. Cook for about 20 minutes or until the egg has set.

  6. Serve the stuffed artichokes hot and enjoy immediately.

Curiosity

In Italy, there are many varieties of artichokes, each with its own characteristics that make it suitable for different types of preparations. This dish, with the creaminess of the cheese and the simplicity of the egg, enhances the particular flavor of the artichoke, which is much appreciated in Italian cuisine in both rustic recipes and more refined dishes.

Artichokes Stuffed with Eggs and Cheese