Stuffed artichokes
Learn how to make this traditional Italian dish featuring tender carciofi romani filled with a savory mixture of breadcrumbs, garlic, parsley, and Pecorino Romano cheese. Slowly braised in olive oil and white wine until soft and flavorful.
Servings 4
Ingredients
- 4 artichokes
- 30 gr parsley
- 20 gr lesser calamint if you cannot find it just skip it
- 2 tablespoons of breadcrumbs
- 2 tablespoons of pecorino
- 2 garlic cloves
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 150 ml of white wine
- chili flakes to taste optional
Instructions
- Prepare the stuffing
- In food processor mix the breadcrumbs, 1 small garlic clove finely minced (or crushed) the cheese, the mint, the parley salt and pepper.You can add some of the stems if you want.
Stuff the artichokes
- Clean the artichokes and remove the center.
- Sprinkle some salt and pepper inside the artichokes.
- Fill each artichoke with the filling.
Cook the artichokes
- In a heavy-bottomed pan pour the oil then add the stuffed artichokes, the stems and the other garlic clove.
- Add the wine and sprinkle with salt and pepper. Add the cili flakes if you want the artichokes to be a bit spicy.
- Turn on the heat to low and cook for about 40/50minutes or until you can pierce the outer layers of the artichokes easily with a fork.
- Leave them to rest at least 30 min. Re-heat the artichokes once you're ready to serve, or serve them lukewarm or even cold.
