Stuffed Artichokes Recipe

Stuffed Artichokes Recipes

Ingredients :



1 tablespoon

100 g

60 g

6 tablespoons

very young globe artichokes

clove garlic, finely chopped

finely chopped parsley

finely chopped pancetta

fine fresh bread crumbs

extra virgin olive oil


freshly ground black pepper

Method :
  1. Prepare the artichokes by cutting off the tops and removing the tough outer leaves.

  2. Cut the stalk at the base so that they will stand upright on their own.

  3. Peel the stems and place them in a bowl of cold water with the artichokes and lemon juice.

  4. Set aside for 10-15 minutes.

  5. Chop the stems finely and place in a bowl with the garlic, parsley, pancetta, and breadcrumbs.

  6. Add 2 tablespoons of oil and mix well.

  7. Drain the artichokes and pat dry with paper towels.

  8. Open each artichoke and push a little of the bread crumb mixture firmly down to the base of each leaf.

  9. Pack the stuffed artichokes upright in a flameproof pan only just large enough for them.

  10. Add the remaining oil and enough water to come halfway up the artichokes.

  11. Bring to a gentle boil, cover tightly and simmer for 25-30 minutes.

  12. Test by removing one of the lowest, outermost leaves; if it is tender, they are done.

  13. Continue cooking, uncovered, over a high heat until all the cooking liquid has evaporated.

  14. Serve hot, warm or cold.

Serves 4

Preparation        : 15 minutes + 10-15 minutes standing

Cooking             : 30 minutes

Recipe grading    : fairly easy

Suggested wine  : a dry white (Montecarlo Bianco)

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