First of all, clean the artichokes (here is the guide to do it best, I suggest you wear disposable gloves before starting) by removing the tips, stem, external leaves and beard.
Leave them for 10 minutes in fresh water acidulated with lemon juice, then drain them and blanch them for 4-5 minutes in lightly salted and already boiling water, then drain them again and let them cool.
In the meantime, prepare the filling: combine the ricotta, parmesan, salt, pepper, chopped parsley and breadcrumbs in a bowl and mix.
Place the artichokes in a baking dish suitable for the oven and lined with baking paper, season them with a little salt and oil, fill them with the ricotta cream, drizzle with a little oil and cook for about 15 minutes or until lightly golden in a fan oven preheated to 190 °C.
The artichokes stuffed with ricotta are ready, all you have to do is add a little more parsley before enjoying them.
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