
Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Vegetarian – Stuffed Artichoke – Aldentekitchen
Artichoke: simply lovely! today we are going to use a particular quality witout thorns, in Genoa we call this type “Carciofo Romano” or “Mammola” their taste is less aggressive than that of those having thorns, but pay attention: even though the “Mammole” are thornless in the very inside of this flower you still find tiny thorns.
you can use any type of Artichoke for this recipe, just get rid of the thorns as in the category “Preparations Cleaning Artichokes”
Ingredients: (8 pieces)
7 onces (200grams) of grounded seasoned Cheese (Parmisan, Pecorino, Grana)
two spoons of “Garlic & Parsley” mix (category “Preparations”)
one Egg – one Lemon
Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Vegetarian – Stuffed Artichoke – Aldentekitchen
first of all squeeze one Lemon in two-three liters of fresh water: the Lemon juice will keep the Artichoke green, avoiding the oxidation of the Artichokes which could become black in few minutes
to clean the Artichoke cut the end of their stem
also cut the stem were is attached to the flower
peel off the hard skin from the stems
as one is clean drop it in the water with the Lemon juice
go on cutting, peeling, and drowning the stems in the water with Lemon, just to keep them green-purple there until it is time to …
boil them! you prepared already some fresh water boiling, which is without Lemon but you will add a pinch of Marine Salt
boil for 6-7 minutes
take out from the water
Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Vegetarian – Stuffed Artichoke – Aldentekitchen
Prepare the flowers: take off the hard leaves (really these are the Artichoke petals)
cut at two-third of the lenght (from the bottom to the top)
we have to make a room for the stuffing inside…
…so go on tearing petals off!
…just like that…
look! now there is enough space.
do the same with all the Artichokes
if you need you can use scissors to get the same result
also check with your fingers the inside, may be some tiny thorns are still inside, we don’t want anyone can hurt the mouth!
cut them off with the scissors!
look now at the bottom of the flower…
…here we still have hard skin! cut it off with a knife!
now the flower is ready.
every time you cleaned a flower you drown it in the water with Lemon juice to preserve the green-purple color
Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Vegetarian – Stuffed Artichoke – Aldentekitchen
let’s go to prepare the stuffing
slice in small pieces the stems
then drop the pieces in to the food-processor
add one or two spoons of “Garlic & Parsley” mix
add the grounded Cheese and the Egg
when the mixing is ready check the taste: add a pinch of Marine Salt only if needed
drop the flowers in the colander and let dry for few minutes, the water goes down
after you go to fill the each flower with the stuffing
seat the flowers in to an oven pan with the stuffing up, you don’t need to add anything else
put in the oven, temperature suggested 660 Fahrenheit (350 Celsius) for 15-20 minutes or 480 Fahrenheit (250 Celsius) for 20-30 minutes.
as I tell you always: you must check as you notice a good smell of cooked vegetables coming out from your oven the Artichokes are ready!
Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Vegetarian – Stuffed Artichoke – Aldentekitchen
the stuffing on top has to be browned but not black, check in the picture…
… seat in the plate….ready to eat !
Italian Recipes: Cooking Traditional “Cucina Italiana” Foods: Vegetarian – Stuffed Artichoke – Aldentekitchen