Sicilian-style stuffed artichokes
Sicilian-style artichokes stuffed with breadcrumbs, meatless, baked, is a second course made with "poor" ingredients, very tasty and easy to make. A recipe that in its simplicity expresses its maximum potential. Friends, today let's see together how to prepare Sicilian-style stuffed artichokes, one of the delights of my land! As with all traditional recipes, there are a thousand variations of Sicilian-style stuffed artichokes, but almost all recipes agree on the use of grated stale bread as the base of the filling and on stewing in a pot. To make the recipe, you can use the variety of artichokes you prefer, but of course if you find them nice chubby you will make your job easier! If you use the prickly ones, I recommend that you cut off the ends with scissors before getting to work. Here are the steps for Sicilian-style stuffed artichokes.
Ingredients
4 artichokes60 g stale bread50 g Parmigiano Reggiano 20 g pickled capers3 anchovies in oil2 tbsp extra virgin olive oil10 g lemon juicechopped parsley (fresh)saltPepper
Preparation
To prepare Sicilian-style stuffed artichokes, first take care of the artichokes. Remove the tougher outer leaves, cut off the top and soak them in acidulated water (2 l of water with 5 g of lemon juice or vinegar) to prevent them from browning. In a saucepan, bring water and a tablespoon of lemon juice to a boil, dip the artichokes and cook for 10 minutes, then drain. Don't worry about the presence of lemon juice - it won't be felt at all after cooking. Make sure the artichokes stand with the leaves facing up, otherwise cut the base a bit. What you have cut you can put inside the blender/mixer together with the other ingredients of the filling. Place them upside down and let them cool completely. In the meantime, put the stale bread, any artichoke trimmings, Parmesan cheese, anchovies, capers, parsley and pepper in the blender glass. Blend until you get a homogeneous and malleable mixture (it should have the consistency of the dough of meatballs). Taste and, if necessary, season with salt. Spread the leaves of the artichokes and fill them with a little of the mixture, compact the filling well in the artichoke and make sure to form a dome. Put the artichokes in a baking dish and drizzle with a drizzle of extra virgin olive oil. Bake in a preheated oven, static function, at 180°C for 30 minutes. Sprinkle the surface of the artichokes with more chopped fresh parsley and serve. Enjoy your meal!
Sicilian-style artichokes stuffed with breadcrumbs, meatless, baked, is a second course made with "poor" ingredients, very tasty and easy to make. A recipe that in its simplicity expresses its maximum potential. Friends, today let's see together how to prepare Sicilian-style stuffed artichokes, one of the delights of my land! As with all traditional recipes, there are a thousand variations of Sicilian-style stuffed artichokes, but almost all recipes agree on the use of grated stale bread as the base of the filling and on stewing in a pot. To make the recipe, you can use the variety of artichokes you prefer, but of course if you find them nice chubby you will make your job easier! If you use the prickly ones, I recommend that you cut off the ends with scissors before getting to work. Here are the steps for Sicilian-style stuffed artichokes.
Ingredients
4 artichokes
60 g stale bread
50 g Parmigiano Reggiano
20 g pickled capers
3 anchovies in oil
2 tbsp extra virgin olive oil
10 g lemon juice
chopped parsley (fresh)
salt
Pepper
Preparation
To prepare Sicilian-style stuffed artichokes, first take care of the artichokes. Remove the tougher outer leaves, cut off the top and soak them in acidulated water (2 l of water with 5 g of lemon juice or vinegar) to prevent them from browning. In a saucepan, bring water and a tablespoon of lemon juice to a boil, dip the artichokes and cook for 10 minutes, then drain. Don't worry about the presence of lemon juice - it won't be felt at all after cooking. Make sure the artichokes stand with the leaves facing up, otherwise cut the base a bit. What you have cut you can put inside the blender/mixer together with the other ingredients of the filling. Place them upside down and let them cool completely. In the meantime, put the stale bread, any artichoke trimmings, Parmesan cheese, anchovies, capers, parsley and pepper in the blender glass. Blend until you get a homogeneous and malleable mixture (it should have the consistency of the dough of meatballs). Taste and, if necessary, season with salt. Spread the leaves of the artichokes and fill them with a little of the mixture, compact the filling well in the artichoke and make sure to form a dome. Put the artichokes in a baking dish and drizzle with a drizzle of extra virgin olive oil. Bake in a preheated oven, static function, at 180°C for 30 minutes. Sprinkle the surface of the artichokes with more chopped fresh parsley and serve. Enjoy your meal!
No comments:
Post a Comment