Ingredients
- 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
Preparation
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Peel and finely chop the garlic and onion. Tear off the thyme. Wash the leeks, cut them into thin slices.
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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.
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Cook the wheat according to the directions on the package.
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Preheat the oven to 220°C (th. 7-8).
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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.
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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.
