Stuffed poached artichokes
Monica Copetti
Menù Ingredients
Spiced herbs
Some seeds of poppy
50 g grated Parmigiano Reggiano
250 g egg pasta
150 g mixed minced meat
Season the minced meat with the salt with herbs and the Grandsalsa artichoke hearts.
Fill the artichokes with this mixture.
Knead the fresh pasta. Roll the dough and cut in 4 squares.
Put an overturned artichoke on every square of pasta.
Close the squares into bundles around the heart leaving the leg on show.
Tie with chive or twine.
Decorate with spiced herbs and poppy seeds.
Butcher’s Tip:
Bake for 20 minutes at 180°.
