Stuffed artichokes with bread and mortadella, a fabulous and tasty filling perfect for stuffing these splendid Roman artichokes.
This time, instead of the classic meat, I chose a different but delicious filling.
A must try!!!
And you don’t need stale bread to make them, even just a few slices of fresh bread will suffice and, after a few minutes of soaking, we can also use the crust part.
As with my other recipes, no pre-cooking is necessary.
Below, I leave you some side dish ideas to accompany these splendid artichokes.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 40 Minutes
- Portions: 3 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 3 mammole artichokes
- 4 slices bread (about 5 oz in total, soaked and squeezed)
- 1.75 oz mortadella with pistachios
- 1.5 oz cheese (grated)
- to taste fine salt
- to taste parsley
- 1.5 oz breadcrumbs
- 1 egg
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting Board
- 1 Baking Dish
- 1 Bowl
- 1 Mixer
- 1 Spoon
Steps
To make the Stuffed Artichokes with Bread and Mortadella, first soak the bread and then clean the artichokes.
Remove the darker part of the stem.
Cut the stem just below the artichoke and clean them by removing the bark.
Cut them into pieces and place them in a bowl with water and lemon.
Now proceed to clean the artichokes.
Remove the tougher leaves until you reach the softer, lighter ones.
For this operation, proceed in a circle, removing them gradually.
Place them in the bowl of water and lemon and prepare the filling.
In the mixer bowl, place the coarsely chopped mortadella, washed and dried parsley, breadcrumbs, and grated cheese.
Blend until you obtain a sandy consistency of all the ingredients.
Squeeze the soaked bread and add the egg and salt to taste.
Mix all ingredients well until combined.
Gently widen the artichokes and fill them with a generous amount of filling, pressing it gently.
Place the artichokes in a baking dish with garlic, oil, and the previously cleaned and cut stems.
I added three large potatoes, seasoned with oil and salt.
Bake in a preheated fan oven at 356°F for 60 minutes and serve warm.
