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

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

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

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

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