Stuffed Artichokes

4 Roman artichokes

2 tbsp of bread crumbs

1 tbsp of grated pecorino romano

2 cloves of garlic

1 sprig of parsley

Extra virgin olive oil

Salt and pepper

1 Ecodose water

- Mince garlic and parsley and put them in a bowl. Add breadcrumbs and cheese, a bit of salt and pepper and 3 tablespoons of olive oil. Mix well.

- Clean the artichokes by removing the tough outer leaves. Cut the tip and open them well to clean them on the inside, removing the beard. Spread the leaves to make room for the stuffing, then fill each artichoke with the mixture.

- Heat 3 tablespoons of olive oil in the open pot, then pan fry the stuffed artichokes for 8 minutes. Add the Ecodose of water, close the lid and cook for 10 minutes after the whistle.

- Allow the steam to escape gradually, open the lid and remove the artichokes with a spoon. Let the sauce thicken a little more, then use it to flavor the artichokes.