Ingredients
- 600 g cleaned champignon mushrooms
- 8 breast artichokes
- mint
- lemon
- Parmigiano Reggiano Dop
- extra virgin olive oil
- salt
- pepper
To prepare stuffed artichokes au gratin, cut the mushrooms very finely.
Check artichokes: dig them by removing the internal fluff (the so-called pappus) with a scoop; immerse them gradually in water mixed with 1/2 lemon juice. Keep the first 5-6 cm of the stems, decorticate them and chop them.
Prepare the filling: brown the mushrooms and the stalks of the artichokes in a saucepan with 4-5 tablespoons of oil, a pinch of salt and 1/2 tablespoon of water; cook over high heat until the mushrooms begin to release their water; then lower the heat to the minimum, cover and cook for about 30 minutes, then remove the lid and let the remaining liquid dry for about ten minutes more.
Arrange the artichokes in a saucepan that contains them to an extent, with the part dug upwards; salt them, pepper them and perfume with 1 sprig of mint. Add plenty of oil, about 1 cm level (then it will be drained). Then pour the water and lemon in which you have immersed the artichokes, up to half the height of the vegetables: it will serve to cook them keeping them clear.
cover with a lid, bring to the boil, then lower and cook for about 30 minutes.
Strain the artichokes and place them in a container suitable for the oven.
Jumbled up the filling with 1 tablespoon of grated Parmesan and distribute it inside the artichokes.
sprinkle with other grated Parmesan and cook them in the oven at 200 ° C for about 10 minutes.
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