Stuffed artichokes

Stuffed artichokes


A delicious filling made from cheese and garlic in artichoke hearts. It doesn’t only look appealing, it tastes great, too!


2 Ciabattine / Ciabatta
12 artichokes
150 g salami
1 cup milk
1 onion
50 g ham
50 g Fontina cheese
2 tbsp Parmesan cheese, grated
1 egg
1 clove of garlic
salt and pepper
olive oil


  • Peel the artichokes down to the hearts.

For the filling:

  • Mix well in a bowl the bread softened in milk, the chopped onion, the finely chopped sausage, the chopped ham, parmesan cheese and egg
  • Season with salt, pepper, olive oil and mix well.
  • Boil the whole artichoke hearts briefly in hot water, then drain and dry.
  • Press somewhat in each centre, garnish the depression with the filling, and cover with the grated Fontina cheese.
  • Bake in a preheated oven at 200°C for 30 minutes.
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