Artichoke-Stuffed Conchiglioni

Name: Artichoke-Stuffed Conchiglioni
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 30 conchiglioni pasta shells; 4 large artichokes; 2 cups semi-thin béchamel sauce (about 1/2 liter); 5 1/3 oz mozzarella cheese, diced (about 150 grams); 1 oz grated Parmesan cheese, plus extra for sprinkling (about 30 grams); 3 tablespoons extra virgin olive oil; Salt and pepper, to taste; A few fresh mint leaves; 1 garlic clove

stefania divittorio @laStefy61

Artichoke-stuffed conchiglioni are a delicious and flavorful pasta dish, perfect for anyone who loves artichokes as much as I do. Since artichoke season is ending, let's make the most of it!

stefania divittorio @laStefy61

Artichoke-stuffed conchiglioni are a delicious and flavorful pasta dish, perfect for anyone who loves artichokes as much as I do. Since artichoke season is ending, let's make the most of it!

Saved

Ingredients

1 hour

Serves 6 servings

30conchiglioni pasta shells
4large artichokes
2 cupssemi-thin béchamel sauce (about 1/2 liter)
5 1/3 ozmozzarella cheese, diced (about 150 grams)
1 ozgrated Parmesan cheese, plus extra for sprinkling (about 30 grams)
3 tablespoonsextra virgin olive oil
Salt and pepper, to taste
A fewfresh mint leaves
1garlic clove

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Steps

1 hour

1

Clean the artichokes, slice them, and place them in water with lemon juice to prevent browning. Sauté the garlic in the olive oil, add the artichokes, and cook for a few minutes. Add a little water and continue cooking until the artichokes are tender. Season with salt and pepper, then add the mint.
2

In a bowl, combine the artichokes, diced mozzarella, Parmesan, and a few tablespoons of béchamel sauce. Mix well.
3

Cook the conchiglioni in plenty of boiling salted water. Drain the pasta very al dente, fill each shell with the artichoke mixture, and arrange them in a baking dish with a thin layer of béchamel sauce on the bottom. Top with more béchamel and grated Parmesan. Bake in a preheated oven at 400°F (200°C) until the top is golden brown.