Stuffed Artichokes Recipe
Stuffed Artichokes Recipes
garlic, finely chopped
virgin olive oil
ground black pepper
Prepare the artichokes by cutting off
the tops and removing the tough outer leaves.
Cut the stalk at the base so that they
will stand upright on their own.
Peel the stems and place them in a
bowl of cold water with the artichokes and lemon juice.
Set aside for 10-15 minutes.
Chop the stems finely and place in a
bowl with the garlic, parsley, pancetta, and breadcrumbs.
Add 2 tablespoons of oil and mix well.
Drain the artichokes and pat dry with
Open each artichoke and push a little
of the bread crumb mixture firmly down to the base of each leaf.
Pack the stuffed artichokes upright in
a flameproof pan only just large enough for them.
Add the remaining oil and enough water
to come halfway up the artichokes.
Bring to a gentle boil, cover tightly
and simmer for 25-30 minutes.
Test by removing one of the lowest,
outermost leaves; if it is tender, they are done.
Continue cooking, uncovered, over a
high heat until all the cooking liquid has evaporated.
Serve hot, warm or cold.
: 15 minutes + 10-15 minutes standing
: 30 minutes
Recipe grading : fairly easy
Suggested wine : a dry white (Montecarlo Bianco)
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