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8
1
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
salt
freshly
ground black pepper |
Method :
-
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
paper towels.
-
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.
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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