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Grilled Artichokes
Ingredients
Conversions to European measurements can be found here!
- 4 artichokes (tops and stems trimmed)
- 1 clove garlic minced
- 2 cups ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup grated pecarino cheese
- 1/4 cup minced parsely
- 2 eggs
- 1 teaspoon course Kosher salt
- 1 teaspoon fresh cracked pepper
Procedure
Begin by steaming the artichokes. I prefer to use a pressure cooker. The pressure cooker will speed things up considerably. Pressure cook for 7 minutes until the artichokes are cooked. If you are steaming in a basket over boiling water check the artichokes after about 20 minutes. They will be ready when you can slide a fork into the base with very little resistance. You still want the heart to be firm, but edible.
Preheat your oven to 325 degrees.
Once your artichokes are cooked remove a few of the leaves in the direct center of the artichoke. Use your fingers to loosen and pull the leaves away from the center. You want to create a hole in the center large enough to scoop out the choke. It's easy to get the choke out if you have a melon baller.Otherwise just use a fork. Retain the leaves you have pulled out and cut off the tender ends. Mince the ends and add them to the cheese mixture.
In a large bowl mix the cheese, salt and pepper, eggs, parsely, garlic, and the minced artichoke leaves reserved form the above step.
Stuff the artichokes with the cheese mixture. Place the artichokes in a shallow baking dish and place in the oven for 20 minutes.
Notes
You can keep the leaves from drying out in the oven by wrapping the outside of the atichoke in tin foil. Just make sure you leave the top open so the cheese can cook/melt/toast.