SERVES 4 OR 8
Grana Padano is the cousin of Parmigiano Reggiano and comes from the Emilia Romagna marsh lands of the Pianura Padana. It is called grana because of its grainy texture. The process for making this cheese is similar to Parmigiano Reggiano in that it is cow's milk cheese, but Grana Padano is make from all skim milk, whereas Parmigiano is part skim; both come from an evening and morning milking mix. Cows for Grana Padano graze on different grasses too and are allowed to eat corn stalks. Either cheese can be used in this recipe.
4 cooked artichokes, trimmed, tough outer layer of leaves removed, cut in half and choke removed
2 cloves garlic, minced
2 tablespoons Filippo Berio extra virgin olive oil plus extra for baking pan
1/4 cup thyme leaves
1 1/2 cups bread crumbs
2/3 cup grated Parmigiano Reggiano cheese
1/2 cup chicken or vegetable broth
Juice of 1 lemon
Boil the whole artichoke in salted water until tender. 20 minutes or so.
Halve, scoop out choke.
Preheat the oven to 350F.
Heat the olive oil and flavor it with the garlic. Stir in the thyme and bread crumbs and combine well. Add salt and pepper to taste.
Transfer the mixture to a bowl and stir in the cheese.
Fill the artichoke halves with some of the mixture; place the artichokes in a baking dish and drizzle them with olive oil.
Mix the broth and lemon juice together and pour it into the side of the baking dish. Cover the dish with foil and bake for 30
May be served hot or at room temperature.
This recipe is featured in show 1702 — Favorite Cheeses and Wines.
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