Gratin artichokes with brie


Diego Ponzoni

Other Ingredients

50 g Parmigiano Reggiano cheese

100 g Mixed lettuce

50 g Breadcrumbs

100 g Brie cheese

100 g Speck

Serve 4

Drain well the artichokes from their liquid, dry them carefully and remove the stem. Spread the leaves to open the artichoke hearts, then stuff them with a piece of brie, a little Pomodirna sauce, grated pamigiano and breadcrumbs. Wrap the artichokes in thin slices of speck and bake at 180 ° C until golden brown. Spread the mix lettuce on the plates add the gratin artichokes on top and complete with a drizzle of raw extra virgin olive oil.

Use gluten free bread crumbs