- Difficulty: Media
- 5 Sardinian artichokes
- 100 g of ricotta
- 100 g of raw ham Alta Qualità Gran Corona Levoni
- 40 g of parsley
- 2 cloves of garlic
- some aged Sardinian pecorino
- 1 dl of Sardinia Dop extra virgin olive oil
- lemon juice
- salt and white pepper
Clean the artichokes cutting off the outermost fibrous leaves, cut the tips and open the leaves to take off the “hairs” that cover the artichoke heart.
Once they are cleaned, put them gradually in a pot filled with water and some lemon juice, put salt and boil for about 5 minutes.
Take off the pot 4 artichokes and let the other one stew for other 10 minutes, then drain, let it cool down and mince it.
In the mixer bowl place the minced artichoke, the ricotta, after drawing off the whey, the parsley, the peeled and minced garlic cloves, a pinch of salt and pepper.
Mix all the ingredients while drizzling the oil.
Mince the ham, add it to the mixture and put the stuffing in the artichokes. Roast for some minutes, then spread with grated pecorino and serve.
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