1/2 tablespoon minced basil
1/2 tablespoon minced parsley leaves
3 white bread loaves
1 tablespoon Parmigiano reggiano
5 oz Stracchino cheese
2 tablespoon Olive oil
salt & pepper
Prepare a bowl of cold water acidulated with the lemon juice. Pull out the leaves of the artichokes to reveal the heart, and scrape away the hairy choke. As you work, you should plunge the artichoke hearts straight into the bowl of acidulated water to stop them from turning black
Bring 4 cups of water to a boil with the lemon juice, and 1 teaspoon of salt in a large pot. Drop the artichokes into the boiling water and cook them until tender but not too soft, about 8 minutes; remove with a slotted spoon. Blot on a double layer of paper towels.
Prepare the stuffing: using an electric blender mix together bread, parsley, basil, olive oil and Parmigiano Reggiano. Once finely minced, add the Stracchino. Season with salt and pepper. Divide the stuffing evenly among the artichokes hearts and place in an ovenproof pan. Transfer to the oven and bake for 15 minutes until golden. Serve hot or lukewarm, garnished with parsley leaves.