Baked stuffed artichokes with potatoes

INGREDIENTS

• 8 artichokes, not too large;
• 100 g of breadcrumbs (I use breadcrumbs);
• 5 medium-sized potatoes;
• 1 clove of garlic;
• Fresh parsley;
• 2 eggs;
• 150 g of grated cheese;
• 100 g of scamorza;
• Salt and pepper to taste;
• Extra virgin olive oil;
• 1 lemon;
• Half a glass of milk to soften the bread crumb;
• 100 ml of water

STEP

1. Clean the artichokes well by removing the outer and hardest leaves, cut the stems, peel them with a potato peeler, removing the hardest and most fibrous part and cut them into sticks, leave to soak after having opened the artichoke hearts and removed any hay, in water acidulated with lemon juice;
2. Let’s prepare the stuffing to fill the artichokes:
3. Take a bowl, put the bread crumbs (that we crumbled), the chopped garlic, the eggs, the grated cheese, salt and pepper, the chopped parsley, the milk and a drizzle of extra virgin olive oil;
4. Add the scamorza cheese cut into small pieces to the filling and mix everything well;
5. Peel the potatoes, slice them thinly into rounds and place them in the buttered baking pan sprinkled with breadcrumbs, also add the artichoke stems, sprinkle with grated cheese and a drizzle of extra virgin olive oil;
6. Drain the artichokes and let them drain on a sheet of kitchen paper, rub them between your hands and open the leaves, salt them lightly and stuff with the mixture;
7. Place the artichokes upright in the pan (where we placed the potatoes and stems), add the water, sprinkle with oil and cover with moistened baking paper, put in the oven at 190 degrees for approximately 40.45 minutes (check with a fork), remove the baking paper in the last 5 minutes and let the surface brown…