A refined side dish that encapsulates the best of Mediterranean vegetables and the character of caciotta with vegetable rennet: each bite surprises with creaminess, the delicate sweetness of acacia honey, and the aroma of fresh herbs.
Remove the tougher outer leaves, cut off the spiny tip and the stem leaving about 3 cm attached. Cut in half lengthwise, remove the inner choke with a teaspoon and immerse the artichokes in water and lemon to prevent them from browning.
Boil the artichokes in salted boiling water for about 8 minutes. Drain them gently.
Finely chop the carrot, onion, and parsley. Sauté everything in a pan with half of the oil and a pinch of salt for 4-5 minutes, until the vegetables are soft.
Place the artichokes in a lightly greased baking dish. Stuff them with the sautéed vegetable mix.
Cut the "La Morbida" caciotta into cubes or slices and generously distribute it over each artichoke. Sprinkle with breadcrumbs, a drizzle of oil, and a grind of pepper.
Bake in a preheated static oven at 190°C for about 25 minutes, then switch to grill mode for 5-8 minutes for a golden and crispy gratin.
As soon as they are out of the oven, drizzle a teaspoon of Acacia Vandelli honey over each artichoke and garnish with fresh parsley.
Serve the artichokes hot, melty, and fragrant, as an elegant side dish or a signature vegetarian dish.
To add a touch of innovative freshness
Store in the refrigerator, in an airtight container, for up to 2 days. Slightly reheat before serving.
Italia, Emilia Romagna
| Energy (kcal) | 127.64 |
| Carbohydrates (g) | 6.2 |
| of which Sugars (g) | 3.75 |
| Fat (g) | 8.21 |
| of which Saturates (g) | 3.33 |
| Protein (g) | 5.66 |
| Fiber (g) | 3.88 |
| Sale (g) | 0.37 |
