50 gr. breadcrumbs,
50 gr. of grated pecorino or cosacavaddu ibleo cheese,
1 shallot or 2 minced garlic cloves,
1 bunch of chopped parsley,
2 glasses of water,
extra virgin olive oil,
Clean the artichokes by cutting the tough outer leaves and stems at the base. Stripped the most tender part of the stalk cut into pieces and set it aside.
With your hands you try to open the artichoke, creating a cavity inside. Now put half shallots in a pan with a little ‘extra virgin olive oil and brown, as soon as it is golden brown, add the cleaned stalks and cook over low heat with the lid on for about 2 minutes.
Meanwhile, prepare the sauce.
Mix the bread crumbs, pecorino cheese, chop the remaining shallots, parsley and pepper.
Fill the artichokes and systematic side by side in a saucepan with 3 cups of water.
Once you settled the artichokes cook over very low heat for about 30 minutes.
The pan should be covered and you will have to wait until the water has evaporated completely before turning off the fire.