For: 4 people • Preparation : 20 minutes • Cooking : 12 minutes • Difficulty : medium
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Ingredients
- Conchiglioni: 20 pieces
- Cooked artichoke bases: 200 g
- Philadelphia: 80 g
- Truffle mustard: 30 g
- Roasted hazelnuts: 40 g
- Chopped parsley: 2 tbsp
- Chopped melanosporum truffle (optional): 30 g
- Arugula: 20 leaves
Process of the recipe
- Cook the conchiglioni in simmering water with olive oil and coarse salt. Cool in cold water then drain.
- Cut the artichoke bottoms into 5mm*5mm cubes.
- Add the Philadelphia cheese, truffle mustard, crushed roasted hazelnuts, chopped parsley, chopped black truffle (optional).
- Gently mix everything and season to taste with salt and freshly ground black pepper.
- Stuff the conchiglioni.
- Place on a plate and add a few arugula leaves.
