Artichokes stuffed Conchiglionis



Preparation: 20 minutes

Cooking: 12 minutes


For 4 people:


  • 20 conchiglionis pasta
  • 200 g of cooked artichoke fonds
  • 80 g of Philadelphia cream cheese
  • 30 g of truffle Pommery® mustard
  • 40 g of roasted hazelnuts
  • 2 tablespoons of chopped parsley
  • 30 g of chopped melanosporum black truffle (optional)
  • 20 nos arugula leaves, picked and washed
Imprimer la recette

Artichokes stuffed Conchiglionis, truffle Pommery® mustard




  • Cook the conchiglionis in boiling water with olive oil and coarse salt. Cook to al-dente or to your preference.
  • Cool in cold water then drain.
  • Cut the artichoke bottoms into 5mm * 5mm cubes.
  • Add the Philadelphia cheese, Pommery® truffle mustard, crushed roasted hazelnuts, chopped parsley, and chopped black truffle (optional).
  • Gently mix everything together and season to taste with salt and freshly ground black pepper.
  • Stuff the conchiglionis.
  • Arrange on your plate and add the arugula leaves to finish


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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