Mozzarella Artichokes

The artichoke heart was very popular in Roman times. The Romans thought it was very good for the liver, and they were right! The best season for artichokes is from October to May: in this period growers will take around 20 crops.


4 artichokes
1 egg
50/60g mozzarella
Cut the stem of the artichokes, cut the upper part of the leaves, and with your finger spread the central leaves. If you like a flower effect, press each artichoke down against the counter.Place them in an upright position in a pan.Break and stir one egg into a bowl, add a pinch of salt to taste, add 50/60 grams of diced mozzarella, ground parsley, breadcrumbs and some parmesan cheese.Stir and add a spoonful of this mixture into the separation with a spoon as much as possible in front of each leaf.Spray olive oil on top and add some water to the pan.Cover the pan and simmer until very tender (30/40 minutes). If you like you can grill in the oven for a few minutes.


A secret way to check the freshness of your artichoke? Grab it with your thumb and press it: if it feels hard, freshness is guaranteed!