Today I propose artichokes stuffed baked,
The name artichoke, “the kharshuf”, is of Arab origin:
it is in fact a product of the Mediterranean,
typical of large islands and southern Italy in the fifteenth century.
Renowned areas for the production are the Pontine plain and the territory of Chioggia.
Great food, low in fat,
rich in calcium, potassium and fiber.
And we come to our recipe, the artichoke is enriched by a mixture
which has the sweetness of the cheeses that blend with the potatoes,
all enriched with  grapes sultanas and pine nuts, breadcrumbs
helps to create the crust that makes the set really tasty.

… Today we recommend a beer
artisan liquorice Casa Amarelli,
is an interesting combination,
it is a non-pasteurized beer natural fermentation,
flavored with liquorice roots from Calabria.
An innovative product that combines
excellence in quality to the continuous improvement of the product.

And now …LIGHT THE FIRES!

INGREDIENTS:

-4 artichokes

-100g Taleggio

-100g Of asiago

-50g Pine nuts

-A Handful of raisins rehydrated

-2 potatoes

-Oil Evo qb

-salt And pepper to taste

- 2 tablespoons breadcrumbs

-1 lemon

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

After cleaning and cut the artichokes and place them in
lemon and water for about 15 minutes.
Boil them in boiling water.
Prepare the filling:
after boiled potatoes,
mash with a potato masher,
add the coarsely grated cheeses,
freshly roasted pine nuts and raisins rehydrates.
Fill with the mixture half of the artichokes,
sprinkle with breadcrumbs and bake at 180 degrees for about 25 minutes,
or at least until it has formed a crust.

Et voila … artichokes streamers!