After cleaning the artichokes, blanch them for 5 minutes and open them.
Cook the rice al dente in salted boiling water for about 10 minutes, and in the meantime cut the artichoke stems into chunks.
In a bowl combine the rice, artichoke stems and diced scamorza cheese cut and mix well.
Then take the blanched artichokes and start stuffing them with the mixture.
After placing them in an oven tray, drizzle with extra virgin olive oil and sprinkle them with plenty of grated cheese.
After that, place them in a preheated oven at 200° for about 20 minutes.
Serve them hot.