Stuffed artichokes with orange mousse

Boil the artichokes in salted water until they become "soft" (try to secure with a toothpick).

Along with artichokes to water even a potato Peel and a carrot peeled, let boil until completely cooked.

Let drain and respectively: Peel the potatoes and beat with the carrot, add a few tablespoons of cooking water to mix (and salt) well; Next, add a bit of Philadelphia to give more texture to mousses and assure you an excellent taste; blend everything together.

Cut the artichokes in half lengthwise, almost completely, but without divide them entirely; Insert in their internal 3 or 4 slices of mozzarella for pizza; put on the pot and heat until the cheese melts.

To prevent the artichoke burn or dry out too lightly with water a few tablespoons of cooking water. Alternatively you can switch the artichoke stuffed with mozzarella cheese in the microwave for a few minutes until the cheese becomes stringy, not to over-dry the artichoke.

Serve on a dish, adding artichoke mousse orange (for the predominant color of the carrot) still warm.

Add a little oil on the plate ready.

The recipe is also known as "stuffed artichokes of Princess Scassona"