It seems like the artichoke was designed for stuffing. That huge cavity in the middle surrounded by all those layered leaves make it a perfect receptacle for all sort of savories. No wonder there are almost endless variety of stuffed artichoke recipes.
Here is the way that Angelina made her stuffed artichokes: as always, her recipe was as straightforward as they come, with a simply stuffing of bread crumbs, garlic, grated cheese and parsley, bound with a bit of egg. The artichoke is boiled, stuffed and then baked until golden brown on top. It's a technique that really lets the flavor of the artichoke itself shine through.
Ingredients (to serve 4 as a antipasto or vegetarian secondo)
- 4 large globe artichokes 1 lemon Salt
For the stuffing:
- 100g (4 oz.) bread crumbs (or crumbed crustless bread)
- 50g (2 oz.) grated cheese (parmesan and/or pecorino)
- 1 small clove of garlic, finely minced
- A few stalks of fresh parsley, finely minced
- 1 egg
- Salt and pepper, to taste Artichoke stems, peeled and finely chopped (optional)
For the baking:
- Water or white wine
- Olive oil, q.b.
- Salt and pepper