Italian Stuffed Artichokes

by Karin Mosca
Recipe of the day: Italian Stuffed Artichokes - Drinks&Co

Do you also need to eat lighter after the holidays, but don’t want to give up on tasty dishes? Here’s a recipe that’s just right for you: Italian stuffed artichokes. The recipe is also suitable for those who follow a vegetarian diet, as there is no meat in the stuffing.

Ingredients:

  • 4 artichokes
  • 60 g of stale bread
  • Parsley
  • 30 g of Pecorino cheese
  • Garlic
  • Salt and pepper
  • EVO oil
  • Lemon

Preparation:

Clean the artichokes by removing the outer leaves, tips and stalks (keep the latter). Put the artichokes in a bowl with water and lemon and leave to stand for about an hour and a half. After this time, rinse the artichokes and boil them in salted water with a few drops of lemon juice. When the artichokes have softened (about 15 minutes), dig out the inside, the heart, with a spoon or knife. Turn the artichokes upside down so that they can drain well.

Chop the stalks in a blender. In a bowl, prepare the stuffing by mixing together the stale breadcrumbs, roughly chopped parsley, a clove of chopped garlic, the chopped stalks, grated pecorino cheese, salt, pepper and a drizzle of oil.

Place the artichokes on a baking tray and fill them with the stuffing. Sprinkle with a little oil and breadcrumbs. Also add a fingerful of water (or vegetable stock) to the baking tray to prevent the artichokes from sticking to the tray. Bake in a ventilated oven for about 30 minutes at 180°.

Pairing suggestions:

 TAGS:Paride d'Angelo Montepulciano d'Abruzzo Vino Biologico

Paride d’Angelo Montepulciano d’Abruzzo Vino Biologico

Organic wine characterised by a very intense aroma and taste, with fresh notes of ripe red berries, velvety tannins and a lingering fruity finish.

 TAGS:Château Des Arras Cuvée Gaia 2018

Château Des Arras Cuvée Gaia 2018

The nose reveals an explosion of white fruits and exotic fruits notes; the taste is full of roundness, with a slight acidity that brings freshness to this cuvée.

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