Stuffed Roman Artichokes – Casinetto
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Stuffed Roman Artichokes

Delicious as a starter or as a main vegetarian dish, the stuffed artichokes represent tradition and simplicity. The flavor of this vegetable is enhanced in this easy recipe, just from the simple filling ingredients: breadcrumbs, garlic, cheese and parsley.
The artichoke is the undisputed and loved star of many winter and spring recipes from north to south Italy. To make these stuffed artichokes in a pan, which are finally baked in the oven, the ideal is the artichoke called "mammola", without thorns and rather large in shape. We have used only the caps here, but the stalks are just as delicious and you can use them to enrich a simple risotto, a cream or a detox soup.


Start preparing the stuffed artichokes by cleaning the artichokes. Remove them from the hardest outer leaves and remove the stems, taking care to leave the base intact. Widen the leaves a little bit and then with a scoop, or a teaspoon, clean the central part to eliminate the "hay" inside and get the space that will be stuffed. Dip the prepared caps into a bowl of water & lemon juice. Dedicate yourself to the filling by putting together in a bowl the breadcrumbs and grated Parmesan with finely chopped garlic and parsley.

Add a pinch of salt and a round of oil and mix until mixture is homogeneous but still quite sandy. Fill the artichokes with this filling, after having drained them from the water, to the edge of the cavity, pressing lightly with the back of a spoon.

Arrange them in a saucepan and pour enough water to cover the bottom of about a finger. Add a little oil and a pinch of salt. Cover the pan and cook over low heat for 30 minutes, making sure that it does not get too dry and evaluating the cooking with a fork. When they are tender, transfer them to a baking dish and sprinkle them with a ground pepper.

Then pass them under the grill for 5 minutes, until browned. Serve the warm stuffed artichokes.

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