Artichokes stuffed with cheese and breadcrumbs – a detailed recipe cooking. 
Photo of the dish:Kang Kim Time: 1 hour. 20 minutes. Difficulty: easy in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. breadcrumbs
- 3 cloves of garlic, grate
- 1 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp. finely grated Parmesan cheese
- 1 tbsp. finely grated pecorino cheese
- 1 tbsp. chopped parsley
- 1 tbsp. olive oil
- 4 large artichokes
Recipes with similar ingredients: Artichokes, breadcrumbs, garlic, parmesan, pecorino romano, parsley
Recipe preparation:
- Mix breadcrumbs, garlic, salt, pepper, cheese in a bowl parmesan, pecorino cheese, parsley and olive oil.
- Cut off the top third of artichokes. Cut bottom and remove outer rough leaves. Then distribute the cheese mixture between leaves. Place artichokes vertically in a double basket and put over boiling water and cover. Cook artichokes on steam, until softened, approximately 1 h. 20 min.
