Parmesan artichokes are nothing more than a delicious take on the classic eggplant parmigiana. However, not only is there a change of protagonist but the tomato is also dispensed with. Of course, the concept of layers of vegetables and cheese remains intact and all this makes up a forceful vegetarian dish with character. In addition, it is tremendously versatile. So much so that it can be served as an appetizer, garnish or a single dish. It all depends on the moment and the quantity.
First of all, we clean the artichokes well, removing the outer leaves (which are the toughest), cutting the tips and peeling the stems well. Later, we introduce them into a container with water and lemon juice to stop their oxidation. When all the artichokes are clean, we laminate them and take the opportunity to remove any hairs (or beards) that may be inside.
In the next step, we heat a bottom of oil in a frying pan, add the grated garlic cloves and the sliced artichokes and brown them over medium-high heat on both sides. Then, lower the heat, cover the pan and cook them slowly for 15 minutes.
Meanwhile, finely slice the scamorza and mozzarella and grate the grana padano. When the artichokes are ready, cover a baking dish with half, season with salt and pepper and we cover them with half of the cheeses, forming layers. We repeat the operation.
Finally, we spray with a little extra virgin olive oil and put the dish in the oven, preheated to 180ºC with heat above and below, for 20-25 minutes. If we want the surface to be more golden, we turn on the grill for a couple of minutes. We could already serve with fresh basil leaves on the surface.
Ceramic oven dish El Corte Inglés
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Photos | Direct to the palate
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