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)

8 Artichoke or “Mammole”

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