Are you looking for a special tasty dish that’s different from your usual cooking? Try the delicious artichoke
stuffed with Coppa and Parmesan cheese – a real delicacy for the palate! Here’s the recipe
For 4 people
Ingredients:
8 artichokes
3.5 oz of Coppa
3.4 fl oz of fresh cream
5.3 oz fontina cheese
2 yolks
6 tablespoons grated parmesan cheese + other for garnish
1.4 oz of hazelnut grain
Dry thyme
salt
pepper
Bring a large saucepan of salted water to boil. Peel the artichokes by removing the stalks and the
harder outer leaves. Gently open the inner leaves with your hands and, using a digger, dig the
central part of the artichoke to obtain a small cavity. Boil them by draining them al dente, squeeze
them slightly and let them dry on a cloth upside down.
Dice the fontina cheese and place it in a small saucepan together with the cream. Mix and melt
the cheese until you get a smooth and velvety cream. Turn off the heat, add yolks and mix well
with the mixture. Then add the Parmesan cheese, dried thyme, Coppa cut in strips and hazelnut
grains.
With a spoon, fill the artichokes with the prepared cheese cream and arrange them in an oven
dish lined with baking paper. Sprinkle them with grated Parmesan cheese and bake in a preheat
oven at 338 °F for about 10/15 minutes or until gratinated. Remove from the oven and serve
immediately.
