Artichokes with mozzarella

Ingredients for 4 servings:

• 8 m.-large artichoke(s)
• 1 lemon(s), the juice
• 200g mozzarella
• 20 g Parmesan, grated
• 20 g cheese, grated (Pecorino)
• 1 tbsp breadcrumbs
• 1 tbsp parsley, finely chopped
• 4 anchovies, salted or
• 8 anchovies, pickled in oil
• 1 jar olive oil
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

great antipasti

Remove the dry outer leaves from the artichokes and trim off the tough ends, including the stems. Place them in a large bowl with cold water and lemon juice to prevent discoloration. Finely chop the mozzarella and mix well with the Parmesan and Pecorino cheeses, breadcrumbs, parsley, beaten egg, pepper, and salt. Remove the artichokes from the water and dry them. Press the leaves apart. Spread the filling into the hollows and place an anchovy fillet in each. Place the artichokes in a shallow pan, drizzle with oil, and add water. The water should reach half the artichokes. Pour the remaining oil over the artichokes and simmer gently over moderate heat for about 15 minutes. There should be very little water left. Then place in the preheated oven at medium temperature for about 10 minutes.