Carciofi ripieni (stuffed artichoke) recipe
Chef Claudio Gabelli contributed this recipe. If you like the look of it, there are even more to enjoy at www.to-tuscany.com
Ingredients
- 4 artichokes
- 1 breadcrumbs
- 4 slices of cured ham
- 4 slices of pecorino cheese
- 1 garlic (to taste)
- 1 oil (splash, to cook)
- 1 salt and pepper (to taste)
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
1. Wash the artichokes, remove the greenest leaves, then trim off the pointed tips on each leaf and open up the leaves like a flower.
2. Trim the stems so the artichokes sit on a flat surface.
3. Mix the breadcrumbs, slices of ham, garlic and the pieces you removed from the bottom of the artichoke in a mixer.
4. Stuff the centre of each artichoke with the mixture, place in a tall saucepan with a little oil, season with salt and pepper.
5. Cook slowly and when nice and hot add just under half a glass of water to the bottom of the tray, cover and continue to cook slowly.
6. After 20 minutes, place the slices of Pecorino cheese on top of the artichokes.
7. Wait a few minutes and serve while still hot.
Some more recipes you might like:
Jerusalem artichoke and vanilla soup with scallops recipe
Alex James' rotisserie duck with Jerusalem artichokes recipe
Raw pea, broad bean and artichoke salad recipe