50 minutes
Cooking time
40 minutes
Doses for
2 persons


  • 6 artichokes
  • 300 g ground beef
  • 50 g mortadella
  • 250 g Pascoli di Siena vegetable rennet
  • 1 egg
  • parsley
  • e.v.o. oil
  • 1 lemon
  • salt
  • ground black pepper
  • Ice


Using the knife cut 2/3 of the top of the artichokes and cut off the stem to create a level
base. Remove almost all the outer and sharp leaves, then open the base and remove any inner hair. Put the artichokes in a bowl of water and lemon
juice to prevent them from discolouring. Boil the artichokes for 3 minutes in salted water and then put them immediately in a bowl with water and ice.
Cut the Pecorino Pascoli di Siena into little cubes. Chop the mortadella and add the ground beef. Then add half of the Pecorino, the egg and the finely chopped parsley. Season to taste with salt and pepper, and mix well together to blend the flavours together. Stuff the artichokes with this filling then place
them on a baking pan and drizzle with olive oil. Bake in a preheated oven at 170° for about 40 minutes. Sprinkle with the remaining Pecorino cubes and leave them in the oven until the cheese is melted. Sprinkle with chopped parsley and serve warm.

What is needed
2 bowls
1 chopping knife or
1 pot
1 baking pan
1 knife