Stuffed artichokes without meat, with eggs and grated cheese, a recipe from my family cookbook. A vegetarian version for this tasty and rich second course dish with artichoke as the protagonist.
Good boiled, fried and browned, excellent raw, as well as in pasta dishes and as a side dish, however it gives its best filled, mantaining its elegant shape, just like in this recipe.
Let’s see how to make Stuffed artichokes without meat recipe! So let’s get started.
Other tasty recipes: Potato croquettes with Mozzarella, Stuffed Meatloaf with Eggs and Spinach, Meatballs with Tomato Sauce, Bell Peppers Chicken, Baked Chicken nuggets with Pumpkin and Potatoes, Potato sandwiches with raw ham and cheese, Potatoes and sausages in ale
Ingredients
Tools
Steps
Stuffed artichokes without meat recipe is easy to make.
First clean the artichokes.
Remove the stems and then the outer leaves, too tough to eat once cooked.
Trim the remaining leaves and remove the internal hay with the tip of a small knife.
To prevent them from blackening, dip cleaned artichokes in a bowl with water and 1 tbsp lemon juice. Don’t exagerate with the lemon or they will become too acidic.
For the filling
Place eggs, grated cheese, chopped parsley and garlic into a bowl. Season with salt and pepper to taste. Mix well.
Add breadcrumbs, just enough to obtain a homogeneous mixture.
Now drain the artichokes upside down on a kitchen towel.
Once dry, open the artichokes with your hands and fill them with the mixture.
Put 2 tablespoons of olive oil and 1 clove of garlic in a saucepan. Lightly brown the garlic.
Then, add the artichokes upside down and brown them.
Now, lay them down, add 2 glasses of water, season with salt and cook for about 1 hour, covered with a lid.
Test the artichoke for doneness by inserting a fork.
Here they are. Stuffed artichokes without meat are ready.
Buon appetito!
Enjoy!
Storage
You can store Stuffed artichokes without meat in the refrigerator for up to 2 days, closed in an airtight container.
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Varied doses for servings