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Carciofi Ripieni (Gefüllte Artischocken)

  • Carciofi Ripieni (Gefüllte Artischocken)

    Portionen: 4 Personen
    Kochzeit: 40 Minuten
    Kalorien: 250 pro Portion
    Schwierigkeitsgrad 1 (von 3)

    Zutaten:
    4 Artischocken
    Semmelbrösel
    Salz
    Pfeffer
    4 Scheiben Kochschinken
    4 Scheiben Pecorino-Käse
    Öl
    Knoblauch

    1. Die Artischocken waschen und die grünsten Blätter entfernen, dann die Spitzen an jedem Blatt zurückschneiden und die Blätter wie eine Blüte öffnen.
    2. Die Stiele der Artischocken so zurückschneiden, dass sie flach aufliegen.
    3. Die Semmelbrösel, Schinkenscheiben, Knoblauch und die unten von den Artischocken abgeschnittenen Stücke in einem Rührgerät mischen.
    4. Die Artischocken jeweils mit der Mischung füllen, mit etwas Öl in einen hohen Topf geben und mit Salz und Pfeffer würzen.
    5. Langsam garen und wenn sie gut heiß sind, dem Topf etwas unter einem halben Glas Wasser zugeben, zudecken und langsam garen lassen.
    6. Nach 20 Minuten die Pecorino-Käsescheiben auf die Artischocken geben. Einige Minuten warten und dann noch heiß servieren.

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