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Stuffed artichokes with pecorino cheese and honey
 
 
stuffed artichokes with pecorino and honey
 

Just as good and true honey can be produced only when flowers, trees and small insects - in the case of honeydew - make available the raw materials that bees transform, fruits and vegetables must be respected in their temporal peculiarity.

By buying vegetables grown according to what the seasons teach and offer, we do good for ourselves - in terms of taste, health, culture and home economics - to the planet in terms of over-exploitation and to local farmers in relation to their work which, as suggests the FAO website in an article dedicated to food waste, it is an art.

 
PREP. 25 MINS
COOK 20 MINS
SERVES
4
 
INGREDIENTS

120 grams | 4.3 ounces bread crumbs from white stale bread

100 grams | 3.5 ounces wildflower honey fluidized in a bain-marie if need

60 grams | 2 ounces freshly grated pecorino romano cheese

Salt to taste

1 medium non waxed lemon

4 large spiny artichokes

Freshly ground black pepper to taste

Fresh chives to taste

 
METHOD


Heat the oven to 200°C (392°F) in grill mode.

Break the breadcrumbs into small pieces inside a bowl, wet with a little cold water, and let rest for 5 minutes, then squeeze out carefully and put in a second bowl. Discard the soaking water.

Add the honey, the pecorino cheese, a little salt (the cheese is already saltes as well as the breadcrumbs, unless it is unsalted bread), a teaspoon of grated lemon zest, and a teaspoon of juice of the same citrus. Mix well.

Prepare a bowl containing cold water and the juice of half lemon.

Clean the artichokes by cutting the stems at 4 centimeters from the heads, then remove the more leathery outer leaves.
Cut the top of the heads to remove the thorns, then, with a sharp knife, remove the outer layers of the remaining parts of the stems, reaching the heart of the same.
Cut the artichokes in half lengthwise and remove the central part containing small spines and any "hay".
As soon as they are ready, put the artichokes in the acidulated water.

Bring to the boil plenty salted water and boil the vegetables for 10 minutes or until tender. Drain and leave to cool on kitchen paper, then stuff with the preparation based on bread, pecorino cheese, and honey, pressing it carefully.

Place the stuffed artichokes in a baking dish lined with baking paper (stuffing side up) and cook them near to the grill for 10 minutes or until golden brown.

Sprinkle with a little pepper and chopped chives before serving.

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