Artichokes stuffed with wheat, leeks, parmesan and smoked bacon


  • 4 artichokes
  • 200 g leeks
  • 3 cloves of garlic
  • 1 red onion
  • 1 bunch of thyme
  • 4 tablespoon(s) of olive oil
  • 1 egg
  • 80 g grated parmesan + a few shavings
  • 100 g of wheat
  • 100 g of smoked bacon cut into strips
  • 10 cl of white wine


  1. Peel and finely chop the garlic and onion. Tear off the thyme. Wash the leeks, cut them into thin slices.

  2. Cut the stem of the artichokes at the base and remove the toughest leaves; then cut off the tops of the leaves. Steam them for 10 minutes. Using a spoon, remove the center leaves and hay.

  3. Cook the wheat according to the directions on the package.

  4. Preheat the oven to 220°C (th. 7-8).

  5. In a frying pan, brown the garlic, onion and leeks for 5 minutes in half the oil. Add the bacon and the chopped thyme and continue cooking for 2 minutes. Add the wheat, grated parmesan and egg off the heat. Salt, pepper.

  6. Fill the inside of the artichokes with stuffing, then tie them to hold them in place. Arrange them in a baking dish, sprinkle them with white wine and the remaining oil. Sprinkle with a few shavings of parmesan and bake for 20 minutes.

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