Steps to Prepare Ultimate Conchiglioni ripieni di carciofi

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, How to Prepare Perfect Conchiglioni ripieni di carciofi. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Conchiglioni ripieni di carciofi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Conchiglioni ripieni di carciofi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Conchiglioni ripieni di carciofi is 6 persone. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Conchiglioni ripieni di carciofi estimated approx 1 ora.

To begin with this recipe, we must first prepare a few ingredients. You can cook Conchiglioni ripieni di carciofi using 9 ingredients and 3 steps. Here is how you cook it.

I conchiglioni ripieni di carciofi sono un primo sfizioso e gustoso adatto a chi, come me, adora i carciofi. Siamo alla fine della loro stagione e quindi approfittiamone !!!!! #pasquaintavola

Ingredients and spices that need to be Prepare to make Conchiglioni ripieni di carciofi:

1. 30 conchiglioni
2. 4 grossi carciofi
3. 1/2 litro besciamella semiliquida
4. 150 g mozzarella
5. 30 g parmigiano + q.b per spolverare
6. 3 cucchiai olio extravergine
7. q.b Sale e pepe
8. qualche foglia 🍃 di menta
9. 1 spicchio d'aglio

Instructions to make to make Conchiglioni ripieni di carciofi

1. Pulire i carciofi, affettarli e metteterli in acqua acidulata con il succo di limone per evitare che si scuriscano. Soffriggere l’aglio con l’olio extravergine d’oliva, unire i carciofi e farli rosolare qualche minuto. Aggiungere un po’ di acqua e continuare la cottura finché i carciofi saranno teneri. Aggiustare di sale e pepe e unire la menta.
2. Mettere in una ciotola i carciofi, la mozzarella a dadini, il parmigiano e qualche cucchiaio di besciamella. Mescolare.
3. Lessare i conchiglioni in abbondante acqua bollente salata. Scolare i conchiglioni molto al dente, farcirli con il ripieno e disporli in una teglia con un velo di besciamella sul fondo. Completare cospargendo la pasta di besciamella e parmigiano grattugiato. Cuocere in forno caldo a 200° finché la superficie dei conchiglioni risulterà dorata.

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