Artichokes stuffed with cheese and breadcrumbs
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Complexity: easily
Artichokes stuffed with cheese and breadcrumbs - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. breadcrumbs
- 3 cloves of garlic, grated
- 1 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 cup finely grated Parmesan cheese
- 1 tbsp. finely grated pecorino cheese
- 1 cup chopped parsley
- 1 cup olive oil
- 4 large artichokes
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Cooking the dish according to the recipe:
- In a bowl, combine breadcrumbs, garlic, salt, pepper, Parmesan cheese, Pecorino cheese, parsley and olive oil.
- Trim the top third of the artichokes. Cut off the bottoms and remove the tough outer leaves. Then spread the cheese mixture between the leaves. Place the artichokes upright in a steamer basket over simmering water and cover. Steam the artichokes until tender, about 1 hour 20 minutes.
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