Artichokes with Parmesan cheese
- 6 artichokes
- 2 ½ oz grated Parmigiano Reggiano cheese
- 1 tablespoon butter
- 1 sprig parsley
- 6 tablespoons heavy cream
- 2 lemons
Remove the outer leaves from the artichokes and put the cleaned artichokes in a water and lemon juice mixture for about 30 minutes. Then, brown them in butter, season them with salt, and cook them slowly adding some stock. Once cooked, arrange the artichokes in a buttered oven dish, and stuff them with chopped parsley, Parmesan cheese and a tablespoon of cream. Put the dish in a pre-heated oven for 15 minutes.