It seems like the artichoke was designed for stuffing. That huge cavity in the middle surrounded by all those layered leaves make it a perfect receptacle for all sort of savories. No wonder there are almost endless variety of stuffed artichoke recipes.
Here is the way that Angelina made her stuffed artichokes: as always, her recipe was as straightforward as they come, with a simply stuffing of bread crumbs, garlic, grated cheese and parsley, bound with a bit of egg. The artichoke is boiled, stuffed and then baked until golden brown on top. It’s a technique that really lets the flavor of the artichoke itself shine through.
Ingredients (to serve 4 as a antipasto or vegetarian secondo)
4 large globe artichokes 1 lemon Salt
For the stuffing:
100g (4 oz.) bread crumbs (or crumbed crustless bread) 50g (2 oz.) grated cheese (parmesan and/or pecorino) 1 small clove of garlic, finely minced A few stalks of fresh parsley, finely minced 1 egg Salt and pepper, to taste Artichoke stems, peeled and finely chopped (optional)
For the baking:
Water or white wine Olive oil, q.b. Salt and pepper
Click for directions
I am passionate about Le Marche Region in Italy, follow me to discover it.
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