One of the most famous Italian recipe.
This is alternative version from Abruzzo.
This recipe is for 10 artichokes which would serve up to 4 people for a main dish (2 each) or as an entree (1 per person)
- 10 medium artichokes
- 3 cloves
- 3/4 cup parsley
- 2 cups fresh breadcrumbs (rather than overly dried bought ones)
- 2/3 cup of Romano or Parmesan cheese
- 3 eggs
- Cut off the leaves and stalk close to the base of the artichoke bulb.
- Remove a few outer petals which may be woodier.
- Cut through the tips of the artichoke to form a flat top.
- Turn the artichoke over and bang down onto a cutting board, this will loosen the petals. With your fingers, gently further spread the petals (without breaking them off). This makes room for the stuffing.
- Place the artichokes into a large bowl with the juice of 1 lemon in cold water. This will remove any bitterness.
- Place the garlic, chopped parsley, fresh breadcrumbs, grated cheese and eggs into a bowl. Season to taste.
- Mix until a smooth texture is reached (soft but not too wet).
- To stuff the artichokes:
- Begin by placing mixture into the centre petals and then working outwards.
- Place the mixture into the gaps in the petals.
- You can stuff as many petals as you like (or have mixture for).
- You may have to split the mixture into enough portions for the number of artichokes you are cooking.
- The stuffing does swell so do not go overboard with the amount you use. A little in each petal is enough.
- Place enough olive oil into the bottom of a large oven proof pot or dish, add salt, place the stuffed artichokes gently into the base so that they all touch the bottom.
- Cook on a medium heat for 45 minutes (or when a fork easily pierces the petals).
- Then place them into a medium preheated over for a further 15-20 minutes (this can be done immediately or just before serving).
- Serve with salad and crusty bread.