- 3 pieces of artichoke
- 20 g Parmesan cheese
- 1 piece chicken egg
- 1 pinch of salt
- 1 bunch parsley
- 30 g of breadcrumbs
Method of preparation
- When choosing artichokes, notice the leaves, they should be firm and fit snugly to each other. Artichokes should be cleaned from the thorns, and cut the stem, let it sit in water until you prepare the stuffing.
- You need to grate Parmesan cheese, egg (pre-boiled in steep), parsley finely crumble. To combine the egg, cheese, parsley, breadcrumbs, salt and mix well.
- The resulting mixture (the filling) stuff the artichokes, putting the stuffing between the leaves.
- Stuffed artichokes put in a pan with a small amount of salt water. Prepare for 20 minutes.