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1️⃣ Prepare the artichokes
Cut the stems of the artichokes and set them aside.
Remove the hard outer leaves and cut off the tip.
Use a spoon to scoop out the inside of the artichoke.
To avoid discoloration, place the artichokes in a bowl with water and lemon juice.
💡 Tip: For extra freshness, cut the lemons into pieces and add them to the water! 🍋
2️⃣ Prepare the filling
Soak the breadcrumbs in milk for a few minutes.
Add the minced meat, squeezed bread, egg white, chopped garlic, grated cheese, parsley, salt and pepper.
Mix everything well until you get a homogeneous mass.
3️⃣ Stuff the artichokes
Drain the artichokes and pat dry.
Fill with the meat mixture and press down with a spoon.
4️⃣ Bake & Simmer
4️⃣ Bake & Simmer
Heat olive oil in a deep pan and fry the artichoke stems with a clove of garlic.
Add the white wine and let it reduce briefly.
Put the stuffed artichokes in the pan and add a little water.
Cover the pan and let the whole thing simmer on a low heat for 20 minutes.
5️⃣ Add potatoes and you're done
Put the potato slices in the pan.
Sprinkle with additional salt and fresh parsley.
Cook for another 15 minutes until the potatoes are soft and the sauce has thickened.
6️⃣ Serve and enjoy!
Serve the artichokes warm with some extra parmesan cheese and a drizzle of olive oil. 🌿✨
🍽️ How to serve?
🍽️ How to serve?
✅ With baguette 🥖 – Delicious for dipping sauce.
✅ With pasta 🍝 – Pair it with a simple pasta with olive oil and garlic.
✅ With fresh salad 🥗 – For a light and refreshing touch.
❄️ Storage tips:
🕰️ In the fridge: Up to 3–4 days in an airtight container.
🚫 Do not freeze! Artichokes and dairy products lose their structure after thawing.
💡 Reheat? Heat over low heat in a saucepan with a little water or in the microwave.
👵 Grandma's tip:
"Want some extra flavor? Add a pinch of chili flakes to the filling for a subtle spicy kick! » 🌶️✨
This recipe is a true delicacy and will surely impress your guests! Try it and let me know how it tasted! 😍🌿🍽️
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