6 artichoke hearts
For the filling
2 tablespoons of breadcrumbs
1/4 cup of chopped green olive
1/2 tablespoon of capers, chopped
3 teaspoons of fresh parsley, chopped
1/3 cup of grated Parmesan cheese
1/3 cup of olive oil
6 artichoke hearts
For the filling
2 tablespoons of breadcrumbs
1/4 cup of chopped green olive
1/2 tablespoon of capers, chopped
3 teaspoons of fresh parsley, chopped
1/3 cup of grated Parmesan cheese
1/3 cup of olive oil
In a bowl, combine all the filling ingredients and mix well until it forms a cohesive mixture
Clean the artichokes
In a large pot, with 5 cm of water, place the whole artichoke hearts and cook covered, until the leaves are tender (al dente)
Remove the artichoke hearts from the pot
Remove the choke and thorns
Stuff the artichoke hearts with the filling and return them to the pot
Cook covered for an additional 10 minutes, until the filling is cooked
Serve warm.
