Gratinated Stuffed Artichokes Recipe. How delicious are artichokes! Now is the perfect season to prepare many artichoke recipes and enjoy them in all their flavour. Today, I prepared them the way my mother always breaded them, but I wanted to add something to make them irresistible: a final gratin in the oven. A recipe that requires a slightly longer preparation time, but the result is absolutely satisfying and compensates for the time spent in the kitchen.
Ingredients:
- 4 artichokes
- 150 g (5.5 oz) breadcrumbs
- 50 g (2 oz) grated Parmesan cheese
- 2 tablespoons capers
- 1 bunch of parsley
- 2 garlic cloves
- Extra virgin olive oil (to taste)
- Salt (to taste)
- 1 pinch of pepper
- 1/2 glass of white wine
How to prepare Gratinated Stuffed Artichokes:
- First, clean the artichokes. Remove the stems, outer leaves, and tips. Place the artichokes in a bowl of water to which you’ve added the juice of half a lemon or 2-3 tablespoons of vinegar.
- Prepare the filling: Crumble the breadcrumbs in a bowl. Add one finely chopped garlic clove, capers, chopped parsley, a pinch of salt and pepper. Also add 3 tablespoons of extra virgin olive oil and 40 g (1.4 oz) of grated Parmesan cheese and mix.
- Take the artichokes and drain them. Carefully spread the artichokes in the middle with your hands, creating a hollow that can be filled with the stuffing. Salt the inside of the artichokes. Distribute the filling inside the artichokes using a spoon, pressing down to compact it.
- Put 2 tablespoons of oil and a garlic clove in a pot large enough to hold the standing artichokes. Place the standing artichokes side by side inside. Cook over medium heat for 2-3 minutes. Pour the white wine and half a glass of water into the side of the pan. Cover with a lid and cook the artichokes over medium heat for about 35-40 minutes.
- Theoretically, the stuffed artichokes are ready like this, but to make them irresistible, place them in an oven-safe dish. Sprinkle with grated Parmesan cheese and a little olive oil, and bake in the oven or air fryer at 200°C (392°F) for 6-7 minutes.
Bon Appétit!
