Ingredients (For 4 serves)
- Mortadella Bologna PGI, 5,3 oz
- Roman artichokes , 4
- pecorino cheese, 1.7 o
- breadcrumbs, 1.7 oz
- Spicchi d’aglio , 1
- Prezzemolo, una manciata
- Limone, 1
- olio e.v.o., q.b.
- sale, q.b.
- pepe, q.b.
Clean artichokes and put them into acidulated water.
Mince mortadella and mix it with breadcrumbs and cheese plus minced garlic and parsley and olive oil.
Add salt and pepper to the filling if needed.
Slightly open each artichokes and fill it with stuffing both in the centre and between leaves.
Pour in a pot a generous amount of olive oil, heat it, sauté artichokes for a while then cover them with water till their halves.
Put a lid on the pot and cook until tender (about 30-40 minutes).
Serve them warm.