How to make baked stuffed artichokes au gratin without meat, recipe with a filling based on carrots, courgettes and chickpeas, sprinkled with diced Emmentaler and grated Parmesan.
Ingredients for 6 people
- 8 artichokes
- 130 g of carrots
- 150 g of courgettes
- 50 g of spring onion
- 120 g of canned chickpeas
- 3 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 1 sprig of chives
- 100 g of Emmentaler
- 5 spoons of parmesan
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
- salt and pepper
Preparation of stuffed artichokes in the oven
Cut the stem of the artichokes about 3 cm from the base, remove the hardest external leaves and thorns, then peel the stem and cut the artichokes in half by removing the beard and digging them a little inside.
Dip the artichokes in lightly salted boiling water for about 3 minutes, drain and put them on a tray.
Clean the spring onion and cut it into slices.
Wash, clean and cut the carrots and courgettes into small cubes.
Brown the spring onion in a pan with garlic and oil, then add the carrots and courgettes, salt and pepper.
Cook for about 3/4 minutes, then add the chickpeas drained from the conservation water and continue cooking for another 2 minutes.
Sprinkle with finely chopped chives.
Fill the artichokes with the vegetable mixture and place them on the oven tray.
Spread the diced Emmentaler and grated Parmesan over the artichokes.
Put the artichokes in the oven at 180 ° C for 5 minutes and cook them au gratin.
When the cheese has completely melted, take them out of the oven and sprinkle them again with the Parmesan.
Serve them immediately on the table.
