8 Fresh artichokes in season, two table spoons
of bread crumbs, two table spoons pecorino cheese,
two cloves of garlic, one table spoon of chopped
parsley, oil, salt, lemon juice and, a handy jug
Peel the outer and harder leaves of the artichokes.
Soak them for about ten minutes in water and lemon
In the meantime, chop the garlic and parsley and
grate the pecorino cheese and mix the ingredients
together with the breadcrumbs, binding it with
some oil and a sprinkle of salt.
Remove the artichokes from the water and allow
them to dry, i.e., fan the leaves open to allow
the water to drain then stuff the artichokes with
Place the artichokes in an oven dish and arrange
them in a way that they are upright. Cover the
bottom with three cm of water a drizzle of oil
and a sprinkle of salt.
Place them in the oven and once the water has
begun to boil, cover them with some foil and allow
to cook on a low temperature for a further 30
minutes or until tender.