Baked artichokes stuffed with mince, breadcrumbs and Grana Padano Riserva

Preparation

Trim the artichokes of the outer leaves, stem and thorns and remove also the choke in the centre, opening the leaves slightly outwards.

Place the artichokes in water and lemon juice, then parboil in boiling salted water for a few minutes, drain and leave to cool in water and ice.

Prepare the filling by mixing the minced beef in a bowl with an egg, the Grana Padano, breadcrumbs, finely chopped garlic, thyme and a pinch of salt.

Stuff the artichokes with the mixture of meat and Grana Padano, dress with a drizzle of olive oil, and arrange on a baking sheet covered with parchment paper.

Sprinkle with breadcrumbs and grated Grana Padano and bake in a preheated oven at 180 °C for 20-25 minutes.
Leave the stuffed artichokes to cool slightly before serving.