Description
I know that in Russia they are not found, but I will put the recipe in the future maybe someone will be useful.
Ingredients
-
Artichoke
3 piece
-
Bread crumbs
30 g
-
Parmesan
20 g
-
Chicken egg
1 piece
-
Salt
-
Parsley
-
Garlic
0.5 tooth
Cooking
The artichokes must be fresh, elastic. Leaves in the inflorescence should fit snugly to each other.
Start clean, removing the small leaves.
Then cut off the stems, but not discarded. We used the following recipe.
If the artichoke with thorns, cut them from each sheet, as well as from the top. I was without thorns, but I used to clean.
Peel the stems.
In cold water squeeze the juice of one lemon and put the peeled part of the artichoke, below is not dark. Leave the lemon peel to launder the fingers, which turn black from the juice of the inflorescence.
While they swim, mix the breadcrumbs and cheese.
Mix with egg, salt and parsley (whatever you like - garlic).
Stuff between leaves and the tip.
Put "feet" in a pan with a small amount of salted water (about two fingers). Close the lid and cook for 20 minutes. Check the readiness with a toothpick pierced in the middle of the cut, in place of the stem.
The dish is ready.
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