How to make
Thoroughly clean the artichokes from the outer hard leaves and cut off the stems, if there are any. You can also peel them, by leaving only their core, which is whiter and can later be added to the filling. Sprinkle them with a portion of the lemon juice, so that they don't darken.
Put the vegetables in a pot with enough water to cover them completely and add the rest of the lemon juice and salt. Count 10 minutes from the time of boiling and remove the artichokes with a slotted spoon, by placing them back on absorbent paper or a clean cloth.
Allow them to drain well from the water and when this happens, press them lightly on top to open up or bloom.
Prepare the stuffing by chopping the shallots very finely and stew them until they soften in the butter and olive oil, heated over a moderate heat. Add the jamon in small cubes and cook it briefly. Do not add salt, because during heat treatment the jamon releases a lot and becomes saltier.
Pour the brandy and rosemary and wait for the alcohol to evaporate, then remove from the heat. Wait for it to cool almost completely and then it's time to add the cream cheese or mascarpone, while stirring well.
Place the artichokes upright in a baking pan and sprinkle them with olive oil and salt. Pour a little water on the bottom and bake them for 10 minutes in an oven preheated to 390°F (200 degrees).
Take them out and fill each flower with the stuffing and grate the cheddar cheese on top. Put them back in the oven for a very short time - until the cheddar melts.
Serve them warm, sprinkled with fresh parsley leaves, chives or another green spice according to your taste.
The baked artichokes with a wonderful filling are ready.
