Category: Single dish
Preparation time: 2 hours approximately
Servings: 6 – 8
Other: This recipe can be gluten-free, if you use a gluten free flour for frying
What you need:
- 8 artichokes
- 3 eggs
- 50g grated pecorino cheese
- 100g grated parmesan
- 1/2 lemon
- seed oil and extra virgin olive oil
- 1 small onion
- 2 jars of tomato sauce
- 1 buffalo mozzarella dop
Tip: To choose the best artichokes you have to touch them, they must be solid and the outer leaves should be well attached
Clean the artichokes from the outer leaves and empty them from the straw inside. Slice them apart and keep them in acidic water with lemon juice.
Mix the grated cheese. In a bowl beat the eggs by adding 50 grams of the mixture of grated cheese, put salt and pepper to your taste (not too salty pecorino is already!). Flour the artichokes by removing the excess flour and pour them in the eggs and then fry them in plenty of oil seeds.
Meanwhile, you should prepare the tomato sauce in this way: in a pan, preferably a crock, heat the extra virgin olive oil with the finely chopped onion. Add the tomato sauce, basil and season with salt to taste. Cook gently for about 30 minutes on low/medium heat .
In an ovenproof dish, roll out a thin layer of sauce, Lie down a layer of artichokes sprinkled with cheese, sliced mozzarella and basil. Cover all with the tomato sauce. Repeat this process until all ingredients are over them remembering that you have to finish with the tomato sauce and cheese.
Bake in the oven at 180 degrees for 40 minutes.
Bon Appetite! 🙂